By Kelly Bogard
Spring has sprung. The trees and flowers are beginning to bloom. Days are getting longer. I’m not sure why, but this time of year I think about lemons. If it’s lemon-scented, flavored or colored, you can bet I’m on board with it in the spring. Maybe it’s the clean fresh smell or the tart and tangy flavor, but I just can’t get enough of it.
My other favorite for spring is meringue. It reminds me of big Texas clouds just before a rain storm. A little dark on the top hiding a delicate airy fluffiness. So I decided to put them together to make this week’s classic recipe.
For Lemon Meringue Pie, you will need…
1 9-inch pie crust
14 oz. sweetened condensed milk
1/2 c. lemon juice
1 tsp. lemon zest
3 eggs, divided yolks and whites
1 tbsp. cornstarch
2 tbsp. cold water
1/2 c. boiling water
1/3 c. sugar
1 tsp. vanilla
pinch of salt
Putting them together is like the perfect combination of sweet and tart to make a perfect storm of goodness to enjoy with a spring afternoon rain or shine.
Start by boiling 1/2 cup of water on the stove. While you are waiting for it to boil, combine two tablespoons of cold water with the cornstarch in a small measuring cup. Once the water is boiling and the starch is dissolved in the cold water, combine the two and stir vigorously while still heating until the mixture turns translucent and thickened. Set aside to cool.
Now turn your attention to the pie filling. Using an electric mixer, combine sweetened condensed milk, lemon zest and three egg yolks. Next, using a strainer, add the fresh lemon juice to keep from getting seeds in the pie filling. Stir well to combine.
About the crust: I used a store-bought graham cracker crust because that is what I prefer with the lemon, but you can also use this pie crust recipe. Either way, it will be amazing and you can go ahead and pour the filling in now. Then, preheat your oven to 350 degrees.
In a glass or metal bowl, mix the egg whites on high. Once frothy, slowly add the sugar while continuing to mix on high until you get glossy stiff peaks. This will take a few minutes to achieve.
Mix in the vanilla, salt and finally the starch mixture gradually until everything is well combined.
Top the pie with the prepared meringue and create small peaks as you spread.
Bake for 12 to 14 minutes or until your meringue is a light toasted brown on the peaks. Cool and chill before serving to make sure the pie sets up properly.
This pie will make a great addition to your Easter lunch. It’s light and creamy texture are refreshing. Enjoy the extra hour of sunshine and the warmer days ahead. From all of us at Texas Table Top, enjoy!
Recipe: Lemon Meringue Pie
Summary: Tart and Tangy Springtime Treat
- 1 9-inch pie crust
- 14 oz. sweetened condensed milk
- 1/2 c. lemon juice
- 1 tsp. lemon zest
- 3 eggs, divided yolks and whites
- 1 tbsp. cornstarch
- 2 tbsp. cold water
- 1/2 c. boiling water
- 1/3 c. sugar
- 1 tsp. vanilla
- pinch of salt
- Boil 1/2 cup of water over high heat.
- In a small measuring cup, mix together two tablespoons of cold water with the cornstarch until dissolved.
- Stir the cold water mixture into the boiling water and stir vigorously until the mixture becomes clear and thickens.
- Set aside to cool.
- In a separate bowl, mix together the sweetened milk, lemon zest, egg yolks and lemon juice.
- Pour the lemon filling into a prepared pie crust.
- Preheat your oven to 350 degrees.
- Whip the egg whites on high with an electric mixer until frothy.
- Slowly add the sugar and continue to mix until you get glossy stiff peaks.
- Mix in vanilla and salt.
- Gradually mix in the starch mixture until smooth.
- Top the pie with meringue, making soft peaks as you apply.
- Bake for 12 to 14 minutes or until meringue is a toasty brown on peaks.
- Serve cold.
Prep time (duration): 0 hour(s), 20 minutes
Baking time (duration): 0 hour(s), 12-14 minutes
Number of servings (yield): 8
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