Recipe 55: Lemon Meringue Pie

I began by making the basic pre-baked pie crust. I let it chill for 45 minutes, then attempted to roll it out into an 11 inch circle. I hate making pie crusts. Really, I do. I love pies, but making the crust is just a pain. It kept cracking apart, didn't roll big enough, and THEN was impossible to transfer to the pie pan. I managed to make it work, after almost curling up in a ball crying, then throwing it out the window. There was no overhang, therefore I wasn't able to flute the crust edges. In some parts the crust didn't even reach the top of the pie pan. I just said "screw it" and baked it. After 10 minutes, I pulled it out and let it cool while I began the meringue sugar mixture/thickener.

In a small saucepan, I mixed the sugar and cornstarch, then added the water and stirred until it boiled and got thick, about 3-4 minutes. Remove from heat and let cool.

30 minutes later...

Everything was cooled, eggs (separated: 3 yolks, 4 whites) were room temperature, meaning it was time to begin the lemon filling. I started the same way as the meringue - sugar, cornstarch and water. Boil and thicken. Then came the part I was nervous about, but have seen and heard about it: I had to add half the sugar mixture to the egg yolks, mix, then add back to the pot. This brings the yolks to temperature without cooking them. No one wants scrambled egg-lemon meringue pie. Boil another 2 minutes. Paula Deen would have been proud - no scrambled eggs in my pot! Then add the lemon zest, lemon juice and food coloring. Cover and let rest.

After the filling was done, I quick whipped together the meringue. I added a pinch of salt to the egg whites and whipped (easily, thanks to Amy's hand mixer). Once soft peaks formed, I slowly added the sugar mixture from earlier. Then I whipped another 5 minutes or so, until stiff peaks formed. I then assembled the pie: pour filling into pie (and my baby tart) and top with the meringue. Bake 15 minute, then let it cool.

It didn't come out as pretty as I had hoped (and sorry you can't see the beautiful inside), but it was delicious! Perfectly lemon-y.