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Dad Deserves a Best-Ever Lemon Pie

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Lemon meringue pie

If you’re looking for a dessert that Dad will love this weekend, try this lemon meringue pie, which mixes sweet and tart beautifully. It’s one of my Dad’s favorites, and Mom has made it frequently for him through the years.

Don’t worry if you’ve never made a meringue before. Follow these steps and it will be easy. You can also use it for coconut cream pie or any other pie that you’d like to top with meringue.

Best-Ever Lemon Pie

1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 ½ teaspoon lemon extract
3 tablespoons margarine or butter
2 teaspoons white apple cider vinegar
1 (9-inch) baked pie crust

Never-fail Meringue:
1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt

Set up double boiler by bringing water in the lower pan to a boil, then reduce to simmer. Mix sugar and cornstarch together in top of double boiler. Add water. In a separate bowl, combine lemon juice with egg yolks and beat until well mixed. Add to sugar mixture. Cook until thick, about 25 minutes, stirring occasionally and being careful not to overcook. (If it gets too thick to stir, then it has overcooked.) Add lemon extract, margarine and vinegar, and stir thoroughly. Pour mixture into pie crust. Cool.

When ready to finish pie, heat oven to 350 degrees.

To make meringue: Blend cornstarch and cold water in saucepan. Add boiling water and cook until clear and thick. Cool completely. Using an electric mixer, beat egg whites at high speed until foamy. Add sugar and continue beating until stiff. Turn mixer to low speed. Add salt and vanilla. Gradually add cold cornstarch mixture. Turn mixer again to high speed. Beat well until peaks form. Immediately pile meringue on pie, swirling into hills and valleys making sure it touches all sides. Have meringue on edge as high as in center of pie. Place pie on two stacked baking sheets to prevent further baking of the crust.

Brown in oven for about 10 minutes until peaks turn a golden brown.

Makes 1 pie.

From Annaliese Griffin

 

 

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