HAPPY NEW YEAR!
Lately I have been CRAVING all things lemon and have thus far satisfied this craving with lemon cake, and a lemon Bismark Donut, and Citrus drinks including Lillian’s SLUSH! As it is a NEW YEAR, I thought I should celebrate the 1st of January with trying something new! So this was my very first attempt at a Lemon Meringue Pie and all in all I think it turned out great! I am not a big crust fan and think that next time I will simply make the lemon filling into little individual custards topped with Meringue! I do know that most people LOVE crust so feel free to make and eat all of the crust you like…with no judgement from me! This particular filling recipe was adapted from Paula Deen’s Recipe on Food Network.
We had some good friends over to enjoy this pie with us and their little son Cooper even enjoyed a small slice. Watching his cute little face smile at the first taste and then slowly move into an involuntary pucker was one of the CUTEST things I have ever seen! We were all laughing really really hard watching him eat it, and then he started cracking up too in between bites enjoying the attention! It was a pretty wonderful and precious moment…all thanks to this pie! That in itself is a reason to try it!
- 1/2 cup Lemon Juice (about two medium lemons juiced)
- 1 Tbls of Lemon Zest
- 1 can Sweetened condensed milk
- 1/4 tsp Corn Starch
- 3 Egg yolks
- 1 pre-baked 8 Inch Pie Crust or Crumb Crust
- 3 Egg Whites
- 1/4 tsp Cream of Tartar
- 1/4 Cup Sugar
First step is to bake your crust or make sure your crust is ready to be filled as this filling literally takes only 5 minutes to make!
Then Preheat your oven to 325 degrees.
The filling is made by mixing the Sweetened Condensed Milk with the Corn Starch, lemon juice and zest and then mixing in the three yolks as well.
Mix until fully combined and then pour carefully into your prepared crust.
Place the lemon filled pie into the oven and bake for 8 minutes. While your pie is baking, make your Meringue.
Take your three egg whites and mix them on a high speed with your 1/4 tsp of Cream of Tartar until stiff peaks are visible. It is quite amazing the transformation these egg whites will make.
Once it starts to look like this…it is time to add the sugar. Slowly add the sugar while continuing to mix at high speed. Mix this mixture until Shiny and really Stiff peaks are visible when you lift the Whisk out. Make sure there are NO yolk remnants in your whites or your Meringue will never happen!
Now spread this beautiful shiny Meringue over your lemon pie and make sure all of the corners are sealed with Meringue! You can also decorate the top with some little peaks as these are yummy when they get brown and toasty!
Bake for 12-15 minutes or until the top is browning nicely. Watch carefully as you don’t want it to burn!
Cool Completely as this will be the most delicious when it is cold! I put mine in the fridge for an hour after it was completely cooled and it was delicious!
Now for a photo montage of Cooper as he ate his piece of pie.
The Involuntary PUCKER
The Crack up with a mouth full of PIE! I LOVE YOU COOPER!
HAPPY LEMON MERINGUING!