Lemon Meringue Pie is my husbands favourite pie, it was the first pie I ever made! Today was our anniversary and I wanted to surprise my hubby with this pie! I only made lemon pie filling from scratch a few times and many years ago….I always relied on Shirrif filling.
Its been a while now since I have made this pie, I have no idea why I was nervous about it, maybe because the filling at times gets runny and the meringue shrinks…not this time…this time it turned out perfect!
Since I first posted this recipe, I have made this numerous times and it has become a family favourite!
So glad for it too, as today was a special occasion!:) I asked my friends for a filling recipe and two of them shared with me, I adapted the filling from Katrin at runningwiththedevil-eggsthatis.
I squeezed the juice of two lemons and it measured to just over 1/2 cup of juice. Another tip is to add the meringue to the lemon pie filling while its hot, and bake right away, cool and then leave in the fridge for 5 hours before cutting into it turns out amazing! I didn’t add any zest as I don’t like zest in my filling, but if you do go ahead and add about a tbsp of zest.
For pie crust:
- 1 cup flour
- 6 tbsp unsalted butter
- 1 tsp oil
- 2 tbsp buttermilk
- dash of salt
In medium bowl, mix flour and salt. Cut in butter, using pastry blender or 2 table knives (I use my hands), until dough is size of small peas.
- 1/2 cup lemon juice
- 1-1/4 cups sugar
- 5 tbsp cornstarch
- 2 tsp unsalted butter
- 4 egg yolks
- 1 and 1/2 cups water
- dash of salt
In a 2qt sauce pan whisk together all the ingredients except for the butter, constantly stir under low to medium heat, cook until thickened. Remove from heat and add butter, stir in when melted.
- 4 egg whites
- 1/2 tsp cream of tarter
- 6 tbsp sugar
Beat egg whites with cream of tarter on the highest level till foamy, lower to the next number and add in the sugar a spoon at a time, beat till forms a meringue.
Add prepared hot filling into cooled baked pie shell, then spoon over meringue, bake at 350 till the meringue browns, takes anywhere from 5 to 10 minutes keep an eye on it.
Remove from oven, let cool for 1 hour at room temperature and transfer to fridge for 5 hours. Serve and enjoy!:)