One of my favorite ingredients in the spring time is lemon so I thought this is the perfect time to share my recipe for Lemon Meringue Pie with a weep free meringue.
There's nothing worse then a layer of liquid covering your gorgeous lemon filling the next day when you go to slice your pie from the meringue weeping. Something about the creamy lemon filling covered with light billowy meringue in a flaky crust that just screams spring to me.
It's an elegant dessert with just a bit of effort.
Our winter was rather mild this year and I think we might have had only had 1 snow day that was more of a light dusting but I'm still totally ready for the warmer weather of spring. Luckily it's come a bit earlier this year in the gorgeous Pacific Northwest and the tulips have made an early appearance in the fields and I've been loving every minute of it.
I'm ready for the warmer weather to bust out my favorite spring dresses, sit out on the patio with the sun shining on my shoulders while I enjoy Sunday Supper and a big slice of this Lemon Meringue Pie while the kids throw the football in the yard.
Life doesn't get much better then in those moments! Shall we get on to the recipe?
INGREDIENTS:
- 1 Baked Pie Crust
- Tangy Lemon Filling
- 1 1/3 cup Granulated Sugar
- 1/3 cup Cornstarch
- 2/3 cup Milk
- 1/2 cup Water
- 2/3 cup Fresh Squeezed Lemon Juice
- 1 tablespoon Lemon Zest
- 5 whole Egg Yolks, Whisk Together
- 2 tablespoons Butter
- 1/2 teaspoon Vanilla
- Weep Free Meringue
- 1 tablespoon Cornstarch
- 1 tablespoon Sugar
- 1/3 cup Water
- 5 whole Egg Whites
- 1/4 teaspoon Cream Of Tartar
- 1 teaspoon Vanilla
- 1/2 cup Granulated Sugar
INSTRUCTIONS
- Tangy Lemon Filling
- Preheat oven to 325 degrees.
- In a medium sized saucepan combine 1 1/3 cup sugar, and 1/3 cup cornstarch, until well combined. Slowly stir in milk, lemon juice, and 1/2 cup water to prevent lumps. Add lemon zest, and bring to a boil. Stir while cooking, until mixture starts to thicken.
- Whisk 1/4 cup at a time of lemon mixture into egg yolks, until 1 cup of lemon mixture has been added. Add egg yolk mixture back into lemon mixture. Stir while returning to a boil. Cook an additional 1-2 minutes, until mixture is thickened. Remove from heat. Whisk in butter, and vanilla.
- Pour mixture into baked pie crust, and set aside.
- Weep Free Meringue
- In a small saucepan combine 1 tablespoon cornstarch, and 1 tablespoon sugar, until well combined. Slowly pour in 1/3 cup water to prevent lumps. Cook over medium heat, and bring to a boil. Cook for 20 seconds once boiling. Remove from heat to cool.
- Beat egg whites, cream of tartar, and vanilla together, until soft peaks form.
- Slowly add 1/2 cup sugar while beating. Beat until stiff peaks form, and mixture becomes glossy.
- On low speed mix in 1 tablespoon of cooked cornstarch mixture at a time, until all cornstarch mixture is incorporated. Mix until well combined.
- Mound meringue mixture over pie, and anchor into the edge of pie crust to prevent shrinking. Use the back of spoon to form small peaks all over pie.
- Bake in preheated oven for 18-25 minutes, until lightly brown on top.
- Cool pie completely before slicing, or refrigerate for 6 hours, or until cold, for best flavor before slicing.
Thanks done share recipes to ; www.serenabakessimplyfromscratch.com/2015/03/lemon-meringue-pie-sundaysupper.html