Every year for my dad’s birthday we make him a lemon meringue pie ~ from scratch! (It’s his favorite!)
Well, this year it was my turn to make it…
Okay, so, this pie was not hard to make, in fact, it was fun. And, technically, I did not make everything from scratch, ’cause I used an already-made pie dough, found in the refrigerated section of the grocery store. (Listen, I’m not a “make it from scratch” kind of girl… The closest I get to it is when I scratch open the cake mix box! I’m for serious!)
Anyhoo… I made this pie from allrecipes.com a couple of years ago, and I followed the recipe to a “T”… okay, not really, I had to change it up a little!!! (Your shocked, I know). It was good and all, but the top of the meringue sweated, ALOT, which annoyed the snot out of me. I tried everything that everyone suggested to keep it from sweating, but nothing worked.
SOO, this year my sister gave me a recipe for a meringue that doesn’t sweat from recipelink.com. Yay! It was a great success, and insanely GOOD!!
My Dad’s Lemon Meringue Pie
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
½ cup lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, lemon juice, lemon extract and vanilla. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
1/2 cup water
1 cup sugar
4 egg whites
pinch of salt
1/2 tsp. cream of tartar
1/2 tsp. vanilla
After pie has cooled to room temperature (this is important! :D):
Adjust oven rack to middle position and heat oven to 400 degrees F.
Combine water and sugar in saucepan. Bring to a vigorous boil over medium high heat. Once syrup comes to a rolling boil, cook for 4 minutes. Remove from heat and set aside while beating egg whites.
With electric mixer beat whites in large bowl at medium low speed until frothy, about 1 minute. Add salt and cream of tartar and beat gradually increasing speed to medium high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into the whites. Add vanilla and beat until meringue has cooled and becomes shiny and thick, 5-9 minutes.
Using a rubber spatula, mound meringue over filling making sure meringue touches the edges of the crust. Use spatula to create peaks all over the pie.
Bake until peaks turn golden brown about 4-6 minutes. Transfer to wire rack and cool to room temperature and serve.
To print this recipe click My Dads Lemon Meringue Pie.
The meringue on this pie was so good, I was seriously sticking my face in the bowl to get every last morsal. I will definitely be finding another purpose for this meringue! Fo’ sho’!!!!
Happy Birthday, Dad! Hope you enjoyed your pie, ’cause it was a labor of love!
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