I was feeling nostalgic as I planned our Easter meal, so I decided to make a couple of pies that my grandmother always made – Chocolate and Lemon Meringue.
I couldn’t find her recipe for Lemon Meringue, so I tried to re-create it based on some online research.
I felt sure it would come out well. I mean, look at how pretty it looks. And, my husband and I had a lot of fun making it together. However, once we sliced it for our guests, it was still a bit soupy. Any advice or suggestions are welcome. Here’s what we did…
Lemon Meringue Pie
4 egg yolks
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 tsp salt
3 Tbsp butter
juice of two lemons (about 1/2 cup)
zest of 1 lemon
1 9-inch pre-baked pie shell
Whisk egg yolks and set aside. In medium saucepan, whisk together cornstarch, water, sugar, and salt. Turn heat on medium, and stirring frequently, bring to a boil. Boil for at least 1 minute. Remove from heat and use it gradually to temper the egg yolks.
Return egg mixture to saucepan, turn down heat to low and cook, stirring constantly, for at least one more minute. Remove from heat and add butter, lemon juice, and zest until well combined.
Pour mixture into shell and top with meringue while filling is still hot. Bake for 12 minutes until meringue is golden.
We cooled the pie on a rack, and then kept in overnight in a pie carrier in the refrigerator. The meringue didn’t weep much at all and the flavor was pretty nice, but the filling sure was runny.
