Lemon Meringue Pie
When I made this pie, everybody in my family loved it, they kept on asking me to make it again!
When I made this pie, everybody in my family loved it, they kept on asking me to make it again!
- 1 egg
- 3 egg yolks
- filling:
- crust:
- 1 teaspoon vinegar
- 4 cups flour
- 1 tablespoon sugar
- 3 egg whites
- meringue:
- 2 teaspoons salt
- 1/2 cup cold water
- 1 3/4 cups shortening or butter
- 2 lemons (grated zest and juice)
- 2 tablespoons corn flour
- 2 oz caster sugar (50g)
- 1 1/2 oz butter (40g)
- 275 ml cold water
- 6 oz caster sugar (175g)
- Carbohydrate 4537.312489 g
- Cholesterol 4935.97880317066 mg
- Fat 412.177273804746 g
- Fiber 30.1708802026749 g
- Protein 189.704658 g
- Saturated Fat 173.108125410313 g
- Serving Size 1 1 Serving (7215g)
- Sodium 11076.3046 mg
- Sugar 4507.14160879732 g
- Trans Fat 24.5473601634089 g
- Calories 22076 calories
Step-by-step
- For the pie crust: Mix together flour, sugar, and salt. Cut in the shortening.
- In a small bowl, add vinegar, cold water, and egg; stir with a fork until well blended.
- Add the wet ingredients to the dry ingredients and mix well with a large spoon or by hand.
- Divide into 4 balls, refrigerate for 15 minutes (up to a week).
- Remove one ball at a time and roll into a flat circle to fit the pie pan.
- Bake at 400F (200C) until golden brown.
- For the filling: Measure 10 fl oz (275 ml) cold water into a jug, and spoon the cornflour and sugar into a bowl.
- Add enough water to mix the cornflour to a smooth paste, then pour the rest of the water, along with the grated lemon zest, into a small saucepan.
- Bring to a boil, then pour it gradually onto the cornflour, mixing all the time until smooth.
- Return the mixture to the saucepan and bring back to a boil, still mixing.
- Simmer very gently for about 1 minute, stirring constantly to prevent it from catching.
- Remove from heat and beat in the egg yolks, lemon juice, and butter.
- Pour the lemon mixture into the pastry shell and spread evenly.
- For the meringue: Whisk egg whites in a large bowl until stiff peaks form.
- Whisk in sugar, a quarter at a time, until incorporated.
- Spread the meringue to the edge of the pastry rim with a palette knife, sealing the edge completely. Make decorative swirls if desired.
- Bake on the center shelf for 45 minutes, until the meringue is pale beige, crisp on the outside, and squashy inside.
- Serve warm or cold. If warm, let it settle for about 20 minutes.
A Slice of Heaven: My Family's Beloved Lemon Meringue Pie
Baking has always been more than just a hobby for me; it's a way to connect with my family and create lasting memories. The aroma of warm pastry filling the kitchen, the happy chatter surrounding the table as we share a freshly baked treat – these are the moments I cherish. And nothing brings those moments to life quite like my Lemon Meringue Pie. It's become a family favorite, a recipe requested again and again, and a testament to the simple joys found in the kitchen.
I remember the first time I made this pie. The anticipation was palpable, the kitchen a whirlwind of flour and sugar. There was a certain nervousness, a sense of hope that this recipe, painstakingly gathered from various sources and adapted to my own preferences, would live up to expectations. When it finally emerged from the oven, golden and glistening, my heart soared. But the real reward came in the faces of my family as they tasted the first bite. The sheer delight, the contented sighs, the immediate requests for seconds – it was all worth the effort. This pie wasn't just a dessert; it was a symbol of family, love, and the warmth of a shared experience.
The beauty of this recipe is in its simplicity. The ingredients are readily available, the steps straightforward enough for even a beginner baker. Yet, despite its unassuming nature, the outcome is nothing short of spectacular. The tangy lemon filling, perfectly balanced by the sweet meringue, creates a harmonious symphony of flavors. The delicate, melt-in-your-mouth crust provides the perfect foundation, enhancing rather than overpowering the other elements. It’s a recipe that can easily be mastered, and it's a skill that brings immeasurable joy. The satisfaction of creating something so delicious from scratch is truly unparalleled, and it is a skill I hope to pass down to future generations.
Over the years, this Lemon Meringue Pie has become more than just a recipe; it's a tradition. It's the dessert I bring to family gatherings, the sweet treat I make to celebrate special occasions. Each time I bake it, I'm reminded of those joyous moments when my family first tasted it and of the lasting memories it has helped to create. It's a recipe that speaks to the heart, a culinary hug baked into a pie. It's more than just delicious; it's a piece of my family's history. Each bite is a journey back to those cherished times, a reminder of the simple joys of family, and the magic of sharing a delicious homemade dessert.
I encourage you to try this recipe. The time and effort you invest will be repaid tenfold in the smiles of your loved ones, and in the pride you’ll feel creating something so special from scratch. Let the sweet aroma of freshly baked pie fill your kitchen, and let the joy of sharing a delicious creation bring your family closer together. This pie is more than just a dessert; it’s an experience, a memory in the making, a celebration of love and family, and a truly unforgettable taste of home. And, yes, it is almost certainly worth the calories!
