So my fabulous photographer, whose nickname is “Double M,” decided she wanted a lemon meringue pie as part of her birthday dinner. While most families would put such a dish at the end of a meal, we are not most families.
And she even baked it! A special thanks to Double M’s grandma for the recipe, here is our version of Lemon Meringue Pie!
First – either make a plain crust or buy a plain crust. Place it in a large glass pie dish and bake it 8 to 10 minutes at 475 degrees F. Set aside to cool.
Now, the filling:
Put the following in a blender, in this order:
– juice and pulp of 4 lemons
– zest of 1 lemon
– 12 egg yolks (save the egg whites for later!)
– 2 cups of sugar
– 6 Tablespoons of corn starch
– 3 cups of hot water (water from the tap is fine as long as it’s hot)
– 4 Tablespoons flour
Blend away until thoroughly mixed.
Pour the mixture into a saucepan and heat on the stove top (medium heat) stirring constantly until the mixture thickens and starts to boil. Take off the stove and blend in 2 Tablespoons of butter. Stir until smooth.
Time to make the meringue!
12 egg whites (see? I told you they would come in handy!)
1/2 cup sugar
2 teaspoons lemon juice
Put the three ingredients in a chilled metal bowl and using an electric handheld mixer with whisk attachment, beat on highest speed until stiff peaks form. You can do this by hand, but be prepared to get tired, very quickly. Just use the electric appliance. It’s okay, even for you purists!
Pour the lemon mixture into the baked pie crust. Cover with the meringue.
Bake at 400 degrees F. until peaks are a delicate brown.
Keep watch! It won’t take too long.
Once done, you should really let it cool before slicing. You can chill it, also, for excellent slicing.
We couldn’t wait, so as you can see by the picture, the slice started to fall apart a bit. But for a birthday dinner – it was perfect!!
Happy eating! And for Double M, happy birthday!!