Spring has arrived and it’s Lemon Meringue Pie time! This is a family favourite we always have at Easter. It’s fluffy and light, pretty to look at and tastes great!
Preparation Time: 20
Cooking Time: 6
Yield: 0 01
Ingredients:
1 ½ cup sugar
1/4 cup + 2 T. cornstarch
¼ t. salt
½ c. lemon juice (fresh squeezed lemon is best)
½ cup cold water
3 large egg yolks, well beaten
2 T. butter
1 ½ c. boiling water
1 T grated lemon peel
1/4 cup + 2 T. cornstarch
¼ t. salt
½ c. lemon juice (fresh squeezed lemon is best)
½ cup cold water
3 large egg yolks, well beaten
2 T. butter
1 ½ c. boiling water
1 T grated lemon peel
Bake the pie shell & let cool. Combine sugar, cornstarch & salt in a pot. Add juice, water & yolks stirring until very smooth. Add butter then gradually stir in boiling water.
Over medium heat bring to boiling, stirring constantly (can take about 10 minutes). It's best to use a double boiler to risk burning on the bottom. Boil gently for 2-3 minutes. Remove from heat. Stir in lemon peel. Pour into prebaked pie shell.
Preheat oven to 400 degrees.
Meringue: In small bowl with electric mixer at medium speed beat 3 egg whites with ¼ teaspoon cream of tartar until frothy. Gradually beat in 6 T. sugar, 2 T at a time beating after each addition. Then beat at high speed until stiff (takes about 10 minutes)
Spread over filling. Bake 6-8 minutes or until peaks are golden brown…watch carefully.
Cool 2-3 hours.
Be careful…your guests will always accept your invitations if you serve this delicious pie!
Lemon Meringue Pie
Nanna’s Special Lemon Meringue Pie for Hubby’s Birthday
When I met my husband, he did not eat desserts. He would rather have an apple after dinner – ugh. Anything I baked would go to waste, or I should say, go to my waist, as someone had to finish it. Then one day Nanna made her famous Lemon Meringue Pie. He was in heaven! Why? Because it was tart – imagine that! I found it a bit too tart and after a polite taste, ended up passing it to him to devour. I have come to love this pie over time and highly recommend it for as an elegant ending to a delicious dinner.
Recipe:
1 ½ cup sugar, 1/4 cup + 2 T. cornstarch
¼ t. salt, ½ c. lemon juice (fresh squeezed lemon is best)
½ cup cold water, 3 large egg yolks, well beaten
2 T. butter, 1 ½ c. boiling water
1 T grated lemon peel
1 T grated lemon peel
In medium saucepan combine sugar, cornstarch & salt. Add juice, water & yolks stirring until very smooth. Add butter then gradually stir in boiling water. Over medium heat bring to boiling, stirring constantly (can take about 10 minutes) Boil 2-3 minutes. Remove from heat. Stir in peel. Pour into prebaked pie shell. Preheat oven to 400 degrees.
Meringue: In small bowl with electric mixer at medium speed beat 3 egg whites with ¼ teaspoon cream of tartar until frothy. Gradually beat in 6 T. sugar, 2 T at a time beating after each addition. Then beat at high speed until stiff (takes about 10 minutes)
Spread over filling. Bake 6-8 minutes or until golden brown. Cool 2-3 hours.
It’s been a family tradition to serve him Nanna’s Lemon Meringue Pie on his birthday, which is soon. Wondering how many candles I can squeeze onto it this time?
A tip I learned from Nanna: dip the knife in cold water to slice through the meringue easily.
Check out Nanna’s Pumpkin Chiffon Pie – a traditional for Thanksgiving (or anytime!)
