National Pie Day: Lemon Meringue

Country Living


During our customary perusal of the internet, we discovered that today is National Pie Day! For a little inspiration, we thought we'd share the recipe for a sweet and tangy classic -- Lemon Meringue.

Or, if you're not in the mood to bake, you can still join in the celebration by picking up a tasty pie at your grocery store or local bakery. (Try Marie Callender's if you're in the West -- you can even order online! Costco also has great pies - we love the pumpkin.)

What is your favorite pie? Does anyone have any great recipes to share? Happy baking!

Lemon Meringue Pie

INGREDIENTS

2 1/4 cup(s)

all-purpose flour

1 1/4 cup(s)

sugar

7 tablespoon(s)

sugar

1/4 teaspoon(s)

salt

3/4 cup(s)

cold butter, cut into pieces

3 tablespoon(s)

cold butter

1/4 cup(s)

vegetable shortening, cold

5 tablespoon(s)

cornstarch

1/2 cup(s)

lemon juice

1 tablespoon(s)

finely grated lemon zest

3 large

eggs, separated

DIRECTIONS

  1. Make the crust: Combine the flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a large bowl. Cut 3/4 cup butter and the shortening into the flour mixture using a pastry blender, 2 knives, or your fingers, until a coarse meal forms. Stir in 4 to 6 tablespoons of iced water until dough is just combined and holds together when pressed. Transfer to a clean surface and gather the dough into a ball and flatten to a disc. Wrap in plastic wrap and chill for 1 hour or up to overnight. (Chilled dough may be frozen for up to 3 months.) Heat oven to 425 degrees F. Roll out the dough to 1/8-inch thick and fit into a 9-inch pie plate. Trim away the excess dough, leaving a 1/2-inch overhang. Fold the edges under and crimp along the rim. Prick the bottom of the dough several times with a fork, line with parchment paper, and fill with beans or pie weights. Bake for 15 minutes. Remove the paper and weights and bake for 15 more minutes. Cool on wire rack.

  2. Make the filling: Whisk the cornstarch, 1 1/4 cups sugar, and 1 1/2 cups water together in a medium saucepan. Add the lemon juice, zest, and yolks and cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken -- about 10 minutes. Remove from heat, whisk in the remaining 3 tablespoons butter, and strain into the prepared crust.

  3. Make the meringue: Reduce the oven temperature to 350 degrees F. Beat the egg whites to soft peaks. Add 5 tablespoons sugar in a slow, steady stream and continue to beat until the whites have increased to about six times the volume and are glossy and firm. (The whites will make pointy peaks when pulled up with the beaters or whisk.) Spread the meringue over the filling, to touch the crust edge. Bake until the meringue is golden brown -- 10 to 15 minutes. Cool on wire rack.

TIPS & TECHNIQUES

Timesaver: Substitute a ready-to-fill graham cracker crust and skip step 1. The results will still be spectacular.


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