Well, I’ve been on night shift for a hot minute. That’s my excuse for not baking for the last…however many weeks its been. Argh… But I think I’m at a good place to be back at it! Although, I must say – now it’s summer and I’m going to be looking for recipes that are less oven intense to avoid cranking up the heat.
I made this pie a few weeks back and the pictures have just been sitting on my camera for too long, I’m ashamed to say….but they’re here now! It was topped with extra-fluffy meringue and I got such a kick watching it come out perfectly browned and toasted!
Lemon is a great summer flavor — this recipe is great for any 4th of July party coming up.
Mile high meringue! Enjoy! Get excited for some summer recipes!
Lemon Meringue Pie
Recipe from Alton Brown
For the Lemon Filling
4 eggs (divided into yolks/whites)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon lemon zest
1 pre-baked pie shell
Preheat your oven to 375 degrees.
Whisk your 4 egg yolks in a mixing bowl until a smooth, fluffy yellow consistency. Meanwhile, in a saucepan – mix together your cornstarch, water, sugar and salt. Heat over medium with frequent stirring, bring to a boil and let boil for approximately 1 minute.
Remove from heat and very slowly add in half of your hot mixture to your egg yolks so as not to scramble them. Once you have about half of it in, you can dump your egg mixture all into the sauce pan with the rest of your heated ingredients. Reduce your heat to low and cook for another minute, stirring constantly.
Remove from heat and stir in your butter, lemon juice, and zest. Pour your lemon filing into your pie shell and top immediately with your meringue (the key to getting your meringue cooked all the way through and avoid watery meringue topping)
For the meringue
4 egg whites (from above)
2 tablespoons sugar
Pinch of cream of tartar (optional)
Whisk your egg whites until stiff peaks form (side note, I love doing this!). If it’s a humid day, or you happen to have cream of tartar – go ahead and add it to help. Once you have stiff peaks, slowly add in your sugar.
Top your hot lemon mixture with all of your meringue, making sure you get it to the edge of the crust and bake for 10-12 minutes.
Cool completely to room temperature and then for at least 2 hours in the fridge before serving to ensure the smoothest cut.