Lemon Meringue Pie

So - I finally managed to catch a breather, after working non-stop for about 2-3 weeks. I hadn't even been home much, often reaching home around 11-12 midnight, slogging my butt off till 4am, waking up at 9am, and repeat.

I missed my bed, my mom's home cooked food, and just reading for leisure.

So today I finally got the chance to do so! I woke up fairly early (12 noon to me is early) and went for a swim, only to be rained on after swimming 6 laps. -.- I was not pleased. Forced home early, I remembered that I bought a whole bunch of lemons and had not gotten a chance to use it.

As mentioned in one of my earlier posts, I recently bought a new pie pan and have been trying to expand my repertoire by baking various pie types. I've only been really good at one pie, and that is apple pie!

A few months back, I impatiently tried to make a lemon curd pie which failed miserably on me. I took a bite and threw the rest away.

So today, braving this Lemon Meringue Pie was a bit of a challenge. It is much more straightforward than the lemon curd, but definitely a lot more time consuming.

I spent a whole three hours on this, but I probably took longer because I am unfamiliar with the recipe.

I took the recipe again, from All Recipes. They also provided a really informative video on this, which definitely help the process.

I must say I am very pleased with the end result. I was worried it would be too sweet, but I think it turned out just right. Perhaps a little less lemony for some, but I personally enjoy the tartiness of it.

One thing that happened, which I am not sure why, is that my pie leaked. I think it is because I put the lemon curd on to the pie too quickly (pie was not properly cooled). Again, my impatience is going to come back and bite me one day.

Other than the some what soggy bottom, the pie is great. The layers separated clearly and the lemon filling was rich and smooth, the meringue soft, marshmallowy and pillowy.

Highly recommended! Recipe below and video available here :

Original recipe makes 1 - 9 inch pie

         
1 cup white sugar

         
2 tablespoons all-purpose flour

         
3 tablespoons cornstarch

         
1/4 teaspoon salt

         
1 1/2 cups water

         
2 lemons, juiced and zested

         
2 tablespoons butter

         
4 egg yolks, beaten

         
1 (9 inch) pie crust, baked

         
4 egg whites

         
6 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C).

1. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. 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. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

1. Bake in preheated oven for 10 minutes, or until meringue is golden brown.