Thursday, February 18, 2010

Lemon Meringue Pie #2

Hey, it looks like a pie! Yeah!

I am putting this one in the Success column for me for sure! It was not perfect (note the droplets on the top and the cracked crust) but it was leaps and bounds better than my first one. We could actually eat it with a fork, haha.

So, fellow foodies and far-more-experienced-bakers, help me out with this one, pretty please. Why do I get the droplets on the meringue? I used a stainless steel bowl this time which I thought would be an improvement over the plastic one I used last time. But, I still got the dreaded droplets. Any suggestions and recommendations would be appreciated.

My second problem with this pie was a lot of liquid. After we enjoyed the first slices, I stored it in the fridge. The next day I pulled it out to have some for dessert and there was a lot of liquid in my pie plate. Is that the water from the filling? Why would it do that? My aunt suggested I did not boil it long enough the second time. Would you agree?

Well, here is the recipe, altered from the Better Homes and Gardens recipe.

Lemon Meringue Pie Filling
1 1/2 cups sugar
1/3 cup cornstarch
3 eggs
2 tablespoons margarine or butter
1 to 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice

Baked Pastry Shell (I used a store-bought pie shell - I'm not that advanced yet)

Meringue for Pie
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Bake your pastry shell/pie crust per the instructions.

Preheat the oven to 350 degrees.

For the filling: combine the 1 1/2 cups sugar and 1/3 cup cornstarch in a medium saucepan. Slowly stir in 1 1/2 cups water, while heating over a medium-high heat. Cook and stir until thickened and bubbly. Reduce the heat and cook and continue to stir for 2 minutes. Remove from the heat.

Separate the egg yolks and whites, setting the whites aside for the meringue. Beat the egg yolks slightly to combine them, then, gradually stir 1 cup of the hot filling mix into the egg yolks (called tempering, right?). Then, return everything back to the saucepan and bring it to a gentle boil. Once it is gently boiling, cook and continue to stir for 2 minutes. Remove it from the heat and add the margarine or butter and lemon peel. Stir to combine. Add lemon juice gradually, stirring to mix well. Pour the hot filling into the baked pastry shell/pie crust and top with the meringue, sealing the meringue to the edge of the crust. Bake for 15 minutes then cool on a wire rack.

For the meringue: Bring egg whites to room temperature. Beat the egg whites, vanilla and cream of tartar with an electric mixer on medium speed until soft peaks form (when the tips curl). Add the sugar one tablespoon at a time, until the sugar dissolves, and the mixture is glossy and forms stiff peaks (tips don't curl). Immediately spread the meringue over pie, sealing to the edge of the pie crust, and bake as directed in the filling portion.

Again, any advice, suggestions, recommendations would be fabulous! This is my father's and my husband's favorite pie, and I'd really like to know how to make it well. Thanks so much!!

Lemon Meringue Pie on FoodistaLemon Meringue Pie


  1. It still looks good to me.If you won't mind, I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you're all set. Thanks!


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