Day 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie
I refused to let our 31 Days Of Pie go by without one Lemon Meringue. Of course, it’s not just any Lemon Meringue, but a Lemon Meringue from Kate McDermott’s grandmother Geeg. It’s a perfectly balanced pie which earned her the title The Queen Of Lemon Meringue. It’s certainly majestic and for me I’ll never need any other recipe for a lemon meringue. Thank you so much Kate for being you! And to Geeg, too!
Lemon Meringue Pie from Kate McDermott, Art Of The Pie
Ingredients
1 pre-baked single pie crust
For the Filling
1 cup sugar
⅓ cup cornstarch
pinch of salt
½ cup lemon juice
1-1/4 cups warm water
1 tablespoon butter
3 egg yolks, fork beaten
zest of 1 large lemon
For the Meringue
5 egg whites
⅓ cup sugar
pinch of salt
Procedure
For the Filling
1. In a saucepan, combine the sugar, cornstarch and salt.
2. Add the water and constantly stirring with a whisk, bring the mixture to a boil. Reduce the heat and cook for 2 more minutes while continuing to whisk. Don’t be afraid to whisk vigorously as it gets thicker.
3. Take ¼ cup of the hot mixture and stir it into the fork beaten egg yolks. Return to this to the saucepan and cook for 2 more minutes or until the mixture is thick.
4. Stir in the butter, lemon juice, and zest and cook for another minute.
5. Immediately pour into the pre-baked pie crust.
For the Meringue
1. In a clean and cold bowl, beat the egg whites with an electric handheld beater or a stand mixer.
2. Add the pinch of salt, and the sugar while you mix.
3. Lift the beaters out when you can see soft peaks in thick foamy waves. That’s when it’s done.
4. Put the meringue on the hot lemon filling starting at the edges first. Make sure the meringue reaches all the way to the edge of the crust so there are no gaps.
5. Then add the rest of the meringue in the middle so that the filling is completely covered.
6. With the handle of a spoon or the blade of a knife, pull up some soft peaks.
7. Place in a preheated 375F oven for 6 minutes.
8. Remove from oven and let cool completely before serving.
Recipe from Kate McDermott, Art Of the Pie
-- Also published on MattBites.com