Lemon Meringue Pie is one of those basic pie recipes one should master as a baking newbie. It is so basic that kids in cooking shows know how to do it. And a talented teenager has actually mastered and shared her perfect pie in her website Whisk Kid.
The pie recipe in Whisk Kid used an actual pie crust. Stupid me cannot even make a decent pie crust. I blame it on the hot humid weather of the Philippines! So, I had to be resourceful and just use a basic graham cracker pie crust.
This pie has the right combination of sweet and tart. I love how the lemon balances the sweetness of the meringue.
Lemon Meringue Pie
from the Whisk Kid (Lemon Filling and Meringue recipe adapted from Allrecipes.com)
I had a very frustrating experience making the pie crust from the website so I had to resort to the graham cracker pie crust from Ina Garten's Barefoot Contessa Family Style cookbook.
2 cups graham cracker crumbs
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick (1/2 cup) unsalted butter, melted
Mix all ingredients together and press into a 9" pie plate (you will have some leftover because the recipe is for an 11" tart pan). Bake at 350F for 10 minutes then cool to room temperature.
Lemon Filling
4 egg yolks, room temperature in a heatproof bowl
1 cup sugar
2 tbsp flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cup water
2 lemons, juiced and zested
2 tbsps butter, room temperature
Preheat oven to 350F.
In a medium saucepan, mix the sugar, flour, cornstarch and salt. Add the water, lemon juice and zest and cook in medium high heat. Stir frequently until this mixture comes to a boil.
Add the butter until melted. Pour half of the mixture to the egg yolks and whisk immediately. Pour the egg yolk mixture back into the saucepan and return to heat. Cook while stirring frequently until the mixture is very thick.
Pour this mixture over your prepared pie or graham cracker crust.
Meringue
4 egg whites
6 tbsp white sugar
In a large bowl, whisk the egg whites until foamy. Gradually add the sugar and beat until stiff peaks form.
Spread the meringue over the filling making sure to seal the edges.
Bake for 10 minutes or until the meringue top turns golden brown.
Pawis rating: 5 of 5 because of the pie crust!!! Otherwise, this is a simple recipe for beginners :-)
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