It’s Spring! Time for Lemon Meringue Pie

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I love spring for lots of reasons (more sunshine, it’s not too warm, daffodils). But one reason is all the lemons that show up on people’s backyard lemon trees. So many that I get gifted many of them and it’s a gift I’m happy to receive. Homegrown lemons (much like homemade items, in general) taste better and fresher than store bought ones. This recipe for Lemon Meringue Pie is the first I’ve made since home economics class in junior high. (Do they still offer home economics classes in school? Heck, do they still call it “junior high?”) I was pretty pleased with the results. It’s a recipe I found on AllRecipes.com and adapted to make the filling gluten free (so the hubs can still enjoy it without the crust), milk free, and I used a graham cracker crust instead.

Enjoy, and happy spring!

SPRINGTIME LEMON MERINGUE PIE

Filling:

  • 1 cup granulated sugar
  • 4 Tbsp. corn starch (leveled)
  • 1 1/4 cups water
  • 1/2 cup freshly squeezed lemon juice (meyer lemons would work well, too)
  • 2 Tbsp. freshly grated lemon zest
  • 2 Tbsp. unsalted butter (room temp)
  • 4 egg yolks, beaten @ room temp (save the whites for the meringue!)
  • One 9 inch graham cracker crust

Meringue:

  • 4 egg whites @ room temp
  • 4 Tbsp. granulated sugar

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar and cornstarch. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Take off the heat.
  3. Place egg yolks in a small bowl and gradually mix in, a whisk full at a time, the hot sugar mixture until you’ve incorporated half of it (tempering). Whisk egg yolk mixture back into remaining sugar mixture.
  4. Bring the mixture back to the stove and up to a boil. Continue to cook while stirring constantly until nice and thick (like the consistency of rubber cement). Remove from heat. Pour the hot filling into pre-made/baked crust.
  5. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  6. Bake in preheated oven for 13-15 minutes, or until meringue is golden brown. Let cool completely before slicing into it to let the lemon filling set properly.

 

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