Lemon Meringue Pie

Believe it or not, I’ve got It’s a Wonderful Life on in the background (yes, I realize it’s technically a Christmas movie, but I like watching it when I need a little encouragement), and sipping Primitivo (after some Stoli tonight).

Recently for our 4th of July barbecue, I made my first lemon meringue pie.  I love pie, especially these days when I make them at home.  This was, I believe, my fifth pie.  My signature pie is key lime, but I also enjoy making blueberry, banana cream, pecan, and now lemon meringue.

When you make it from scratch, it’s a little less simple than buying a pie crust and the pie filling.  I make a basic pie crust - flour, water, shortening, salt.  I make it very thin, and when it comes to pie crust, practice makes perfect - or near perfect, at least.

The filling isn’t difficult, but you’ve got to plan correctly because you’ve got to keep on whisking it by hand and you’ve got to keep an eye on it.  Milk, egg yolks, lemon, sugar, butter - just pure golden deliciousness.

And the meringue - well, that’s egg whites, cream of tartar, and sugar, and just a pinch of salt I believe.  For the meringue, I used the stand mixer with the whisk attachment.  Once they’re whipped into stiff peaks, they’re done.  A hint - add the sugar once it’s started forming into a foamy texture, and add it very slowly!

To assemble - bake the pie crust a bit - first with rice or pie weights in the pie shell on with a sheet of wax or parchment paper in between, and then again a few more minutes until it’s turning slightly golden and firm, and then once it’s cooled a bit, pour in the lemon pie filling.  Then, top it with the meringue, and form it into peaks with a spoon or a butter knife.  Let it set a while, and enjoy it.

It’s fairly simple, and worth doing it from scratch.