Lemon Meringue Pie
Nothing turns around a dreary day like this bright and tangy lemon pie. While fresh lemons don’t grow in the Northwest, they are in season during the winter and are often a good value and very juicy.
INGREDIENTS
1 Grand Central U-Bake pie shell
Filling
5 egg yolks
1 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
3/4 cup lemon juice
3 tablespoon lemon zest
2 tablespoons butter
Meringue
5 egg whites
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Preheat oven to 375°
Blind bake crust
Use a pre-formed crust or press pre-rolled pie dough into 9 inch tin and crimp edges. Use a fork to prick, or dock, the bottom of the crust. Cover the chilled crust with a piece of parchment paper or tin foil. Fill the shell with 2 to 3 cups of dried beans and place in the middle of the preheated oven. Reduce the temperature to 350°F and bake 25 minutes.
Remove from the oven, carefully remove the parchment paper or foil and beans, and return to the oven for 5 minutes.
Make filling
Whisk eggs, sugar, salt and cornstarch together in a bowl. Heat milk and water in saucepan. Slowly add hot milk and water to egg mixture, whisking constantly. Whisk in lemon juice and zest. Return filling to saucepan over low heat and stir continuously. Bring to lazy boil and simmer for a full minute. Stir in butter and pour into blind baked shell. Let filled shell cool for at least an hour.
After the filled shell has cooled, preheat oven to 325° F
Make the meringue
Place egg white, sugar, cream of tartar and salt in a clean bowl and whip until you achieve medium to firm peaks. I like to use the whisk attachment and my electric stand mixer, but a good arm and a proper whisk can also get the job done. Place generous dollops of meringue on top of lemon filling to your taste—you may not need it all.
Bake
Bake pie for 25 minutes or until the meringue has set, has toasty points and a creamy brown color. Let sit for several hours before serving.