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Lemon Meringue Pie

June 8, 2014 By Mary Leave a Comment

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Lemon Meringue Pie

I’ve wanted to blog this Lemon Meringue Pie since Mother’s Day! Finally I was able to do that this weekend. It’s been a little difficult to make my goal of blogging once a week, since I am still getting settled into my new house. Most things are unpacked but I still have a lot of the décor just scattered about in the extra bedrooms upstairs, but I don’t want to decorate with them before I have the walls painted. So last weekend I ended up painting the home office instead of blogging. But I am happy to say I am currently able to blog from my new, freshly painted home office! This space was originally going to be the “man cave” but my husband and I felt we would get more use out of a home office, as long as I didn’t decorate it with “girly things” my husband was cool with letting go of his man cave. So I came up with something that he likes and I like. For him…..Houston Texans football, and for me…… Ford Mustangs! There’s still some decorating and organizing to be done in the office, but I have a good start and I am very excited to have my own space to blog from.

Home Office Collage 1 Home Office Collage 2

So, blogging to you from my new home office, here is my newest blog post for a Lemon Meringue Pie. Perfect for Summer time! Enjoy!

Lemon Meringue Pie

 

Lemon Meringue Pie

Lemon Meringue Pie

Yield: 12

Ingredients

FILLING

  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon table salt
  • 6 large egg yolks
  • 1 tablespoon grated lemon zest, plus ½ cup juice (3 lemons)
  • 2 tablespoons unsalted butter, cut into 2 pieces

MERINGUE

  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1/4 teaspoon vanilla extract

Instructions

FILLING

  1. Bring the water, sugar, cornstarch, and salt to simmer in a large saucepan over medium heat, whisking constantly. When mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in lemon zest, juice and butter. Return the mixture to a brief simmer, then remove from the heat.
  2. Pour the filling into a baked and cooled pie crust. Lay a sheet of plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold, about 2 hours.

MERINGUE

  1. Adjust your oven rack in the middle position and heat your oven to 400 degrees. Bring sugar and water to a vigorous boil, cook for 4 minutes (mixture will become slightly thickened and syrupy). Remove from the heat and set aside while beating the egg whites.
  2. Using a stand mixer fitted with the whisk attachment, whip the egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 3 to 6 minutes.
  3. Using a rubber spatula, mound the meringue over the filling, making sure the meringue touches the edges of the crust. Use the spatula to create peaks all over the meringue. Bake until the peaks turn golden brown, about 6 minutes. Transfer to a wire rack and let cool to room temperature.
© Mary
Category: Dessert

 

 

Adapted from Cook’s Illustrated The Science of Good Cooking

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Filed Under: Pies and Tarts, Recipe, Sweet Tagged With: Baking, Cream pie, custard pie, lemon, meringue, Pie

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Reader Interactions

Comments

  1. A Full Spoon of..

    June 8, 2014 at 7:54 pm

    Looks yummy!

    Reply
    • thecakechica

      June 9, 2014 at 12:28 pm

      Thank you!

      Reply
  2. huntfortheverybest

    June 9, 2014 at 10:43 am

    it looks delicious!

    Reply
    • thecakechica

      June 9, 2014 at 10:46 am

      Thank you 🙂

      Reply
  3. Sheryl @Mama's Gotta Bake

    June 10, 2014 at 2:46 pm

    Lemon Meringue Pie is an all-time classic that I don’t make often enough. I will give this recipe a try in the near future. Looks really good!

    Reply

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INTRODUCTION

If you’re here for great recipes using simple and real ingredients, then you’ve come to the right place. Most of my recipes use real and easy to find simple ingredients (organic when possible).

I hope my recipes give you inspiration as well as new recipes to add to your family collection. You’ll also find a few post sprinkled throughout my site with some decorating and storage tips for the home.

My blog was established in 2010 starting with custom cakes and transitioned to everyday recipes. The Cake Chica has been featured on a couple of popular websites such as msn and buzzfeed.

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Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox..... you guessed it, once a month!
And as a thank you, you'll also receive The Cake Chica's Top 10 Recipes of 2015 with Step-by-Step Photos ebook for FREE!!!
Your information will *never* be shared or sold to a 3rd party.
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