For Easter weekend, Michael’s family invited us over for ham dinner. We never admitted it, but we were pretty stoked someone decided to host a last minute get together.
When we asked what we could contribute, dessert was requested.
The great Spring weather was the perfect sign for me to finally tackle a Lemon Meringue Pie. It’s just such a good weather dessert to me.
This seemed like the scariest of all pies to make. Yet again, I was afraid for no reason. It’s definitely not rocket surgery and after years of fearing pie baking I’ve made about a dozen of them in recent months…all of which have been delicious. This was definitely no exception.
I turned again to the trusty Robin Hood cookbook. That bad boy has never steered me wrong. Every recipe I’ve tried has turned out great!
(Baking no-no: Don’t use a metal bowl for your meringue like I did…the egg whites won’t get quite as stiff as they should…use a glass bowl. Lesson learned.)
I pinched back on the amount of sugar the original recipe called for and squeezed a little extra fresh lemon juice into the custard and what we landed up with was a pie everyone enjoyed.
Add this one to the keepers file. Next time we might need a double batch.
Lemon Meringue Pie
adapted from The Robin Hood Canadian Flour Cook Book
1 cup flour
1/2 tsp salt
1/3 cup shortening, chilled
2-3 tbsp cold water
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1 1/2 cups water
3 egg yolks, slightly beaten
juice of two lemons (at least 1/4 cup)
zest of one lemon (at least 1 tbsp)
1 tbsp butter
3 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
- Preheat oven to 475 degrees.
- Prepare crust: Spoon flour into dry measuring cup. Level off and add to mixing bowl. Add salt. Stir well to blend.
- Using a pastry blender (or two knives) cut in the shortening until particles are the size of small peas. (I actually prefer to blend with my hands).
- Add water a little at a time, mixing lightly with a fork. Shape dough into a firm ball with your hands. Round up and flatten slightly.
- Roll out dough on lightly floured surface to a circle 1/8” thick. Place carefully in a 9” pie plate.
- Prick sides and bottom of crust with a fork. Bake for 8-10 minutes until lightly golden. Let cool.
- Reduce oven temperature to 425 degrees.
- Prepare filling: Combine sugar, cornstarch and salt in a saucepan. Add water gradually, stirring until smooth. Cook over medium heat, whisking constantly until mixture thickens. Removed from heat.
- Temper the egg yolks: Stir a small amount of the warm mixture into the egg yolks. Then add the egg mixture to remaining mixture and stir quickly and thoroughly.
- Return to heat and bring to a boil. Remove from heat, whisk in lemon juice, lemon zest and butter.
- Fill baked shell with warm filling.
- Prepare meringue: Beat egg whites and cream of tartar until foamy.
- Add sugar gradually, continuing to beat until soft peaks are formed. Spread over filling, sealing to edge of crust to prevent shrinking.
- Bake pie at 425 degrees for 4-5 minutes until meringue is golden.
- Let cool and enjoy!