Lemon menrigue pie recipe
My daughters have been asking for lemon menrigue pie. The lemon menrigue pies I have ever eaten are usually very sweet, and I don't want to go to all the trouble making it if it would turn out overly sweet with a metal taste of lemon (could be just me). I wonder if anyone knows of a good lemon menrigue pie recipe that is not too sweet. Thanks!
Here's my most recently tested and approved recipe, made for Thanksgiving, not too sweet at all, and easy, easy:
1 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup whole milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice, about 4 lemons
2 teaspoons freshly grated lemon zest ( I just use all the zest from the lemons)
4 large egg whites
1/4 teaspoon cream of tartar
pinch or two of salt
1/2 cup sugar, either granulated or bar sugar
In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Temper in (gradually whisk) about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Keep warm.
In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour filling into pre baked cooled pie shell and spread meringue on top, covering filling completely, sealing it to pastry edge (important to keep meringue from slipping; the warm filling will help the meringue adhere.) Draw meringue up into peaks and bake pie in middle of 350° oven until meringue is golden, about 15 minutes.
Good, it's very easy, just make sure you gradually whisk in the hot water/milk mixture into the egg yolks before adding to the rest of the liquid. This is to prevent your eggs from going into shock and curdling on you.
I brought the mixture to simmering over medium heat, whisking frequently and simmer for about 3 mintues, until it's thickened.
Enjoy, let us know how it comes out.
The best recipe I have ever tasted for lemon meringue pie came from an old Farm Journal cookbook. The farm ladies knew how to cook! It's posted on my blog here
The trick to this pie is that some of the meringue is mixed in the lemon filling, and it makes it more creamy, less weepy and gummy.
Best-Ever Lemon Meringue Pie
1 1/2 cups sugar
1 1/2 cup water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 Tablespoons butter or regular margarine
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell
Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 teaspoon salt in saucepan; heat to boiling. Mix cornstarch and 1/3 cup water to make smooth paste. Gradually add to boiling mixture, stirring constantly. Cook until thick and clear. Remove from heat.
Beat together egg yolks and lemon juice; stir into mixture. Return to heat. Cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon rind. Cover; cool to lukewarm.
Combine egg whites and 1/4 teaspoon salt in bowl; beat until frothy. Gradually add 1/2 cup sugar, beating until glossy peaks form. Stir 2 rounded Tablespoonfuls of meringue into lukewarm filling. Pour into pie shell. Top with remaining meringue, spreading evenly.
Bake in 325 F. oven 15 minutes or until lightly browned. Makes 6 to 8 servings.
This is also MY favourite lemon meringue recipe! Try it with a mixture of lemons and LIMES for a great twist.
And I am also a huge fan of Farm Journal Cookbooks (I have most of them on my shelves).
They are the source for my favourite recipes for Carrot Cake, Buttermilk Pie, Wild Blueberry Pie, Mincemeat and far too many meat, game, veg and casserole recipes to mention.
Yes, sometimes a bit dated now but a true picture of American cooking from the 40's to the 70's, with regional variations that Joy of Cooking or American Woman's Cookbooks would never be able to capture.