Lemon meringue pie is my favorite, therefore is not an exaggeration to say that it is perfect! I am not implying that my pie recipe is the perfect one, even though it is pretty awesome, but in general lemon meringue pies are the perfection of deliciousness on plate.
So, if life gives you lemons, make lemon meringue pie!
This recipe is from The Fanny Farmer Cookbook.
I have found many family favorite recipes and keepers in this great book.
The pie crust is simply:
1 1/2 cups flour
1/4 teaspoons salt
1/2 cups shortening/butter
3-4 tablespoons cold water
I use this recipe for all my pie crusts.
Bake the pie crust in 9-inch pie pan for 16-18 minutes until it is lightly browned.
The classic lemon filling is what we call kiisseli in Finnish, slowly cooking the ingredients on the stove until it thickens. Here they are:
After I took picture of all the ingredients and cleaned them up, I remembered that I forgot the butter. So here is a picture of butter for you:
Classic filling for the lemon meringue pie:
1 tablespoons cornstarch (I used potato starch)
4 tablespoons flour
1/4 teaspoon salt
1 1/4 cups sugar
4 egg yolks, slightly beaten
Grated rind of 1 lemon
1/2 cup lemon juice
2 tablespoons butter
Mix the cornstarch, flour, salt, sugar and 1 1/2 cups of water in a saucepan.
Cook over low heat, stirring constantly, until thickened.
Cook 10 minuter more, stirring frequently, until clear.
Remove from heat. Stir 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining hot mixture and cook, stirring, for another 3 minutes.
Remove from the heat and stir in the lemon rind, lemon juice and butter.
Let cool a bit. Spread the lemon mixture in the baked pie shell and cover with the meringue.
Run under the broiler until the meringue peaks are delicately browned, taking care not to burn them.
Refrigerate for storage, but serve at room temperature.
This meringue topping recipe is also from the Fanny Farmer Cookbook. They promise that it won't weep, shrink or turn rubbery. Actually in the picture I took, the pie had spend the night in the refrigerator, but it still looks perfect!
Here is how:
4 egg whites, at room temperature
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Put the egg whites and sugar in a mixing bowl and place to bowl in a pan of hot water. Stir constantly until the whites feel warm, then add the salt and vanilla.
Remove the bowl from the hot water and beat with electric beater until the meringue is stiff and shiny.
Spread the meringue over a filled and baked pie shell. Be sure that the meringue touches the inner edges of the crust; this will keep it from shrinking. Put the pie under the broiler and let the meringue peaks brown a little. Watch carefully, as this will take only a minute or two.
I so wanted to cut the pie and take a picture of the yummy filling spilling into my plate, but I have to wait for little bit more before we eat it. We are celebrating Thanksgiving today with our international friends and I am taking lemon meringue pie and pumpkin pie for the party. I am thinking about putting a little Finnish flag on the lemon meringue pie and claiming it for myself!
Do you have a favorite lemon pie or cake recipe?