I have a post formulating that is going to blow your minds (probably not) but I am taking a hiatus from hashing out that essay for a little baker’s pride moment, which don’t happen very often. It’ll even include a recipe.
Check this out:
Yay for birthdays.
I know, right? It was Luke’s birthday yesterday and I wanted to make him his favourite – lemon meringue pie. Last year the pie I made him was unmentionable, not even worth being the punchline in the lamest of lame stories I tell my classes. Even though he ate it last year, smiling and nodding that he liked it, my goal this year was to make sure that the crust didn’t cook down, the filling wasn’t sweating or watery, and the meringue actually resembled one that I wouldn’t be embarrassed to give him. The result? The perfect recipe for lemon meringue pie (and the largest grin on my best friend’s face). Anyway…the recipe came from three different sources and with some tweakings done by me, risky but effective, I suggest you put this little delight in your recipe books.
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The Crust (courtesy of my cousin in law and favourite person to waste time with, Chrissy)
1/2 lb shortening
2 1/2 cups flour
1/2 a beaten egg (use your gut)
2 tsp salt
1/2 T vinegar
Add beaten egg to vinegar and add enough cold water to make 1/2 a cup.
Mix dry ingredients and cut in the shortening with a pastry tool. Mix in liquid with a fork.
Separate into two balls and refrigerate for 20 minutes or so. Roll the pastry between two pieces of wax paper so that the dough is 1 inch bigger than the inverted pie plate. Drape dough loosely into pie plate and pinch down. Prick holes with a fork and weigh it down with pastry weights. Or in our case, interior decorative rocks. Amazing. Bake until golden brown, 18 minutes I think @ 425. I can’t remember that part, I was playing with Eli.
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The Filling (courtesy of my sister and favourite person I’d like to get more chances to waste time with, Jes)
In a microwave bowl combine:
1/2 cup corn starch
1 cup and 3 T sugar (the extra 3 just makes it a little more delicious)
1/4 tsp salt
Gradually add 3 cups boiling water and microwave on high for 3 minutes. Stirring once halfway.
Stir a small amount, I used two spoonfuls, of hot mixture into 3 beaten egg yolks (reserve whites) and blend into remaining hot mixture. Cook for another minute or two.
Blend in:
1 tbsp butter
1/4 tsp vanilla
1 tbsp grated lemon rind (took me 2 lemons, average size)
1/2 cup lemon juice (2.5 lemons)
Cool to lukewarm, whisking every now and then, and pour into cooled baked pie shell. I think Jes and Mom are onto something here – shouldn’t be hot!
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The Meringue (courtesy of my friend and owner of my favourite cookbook I’d like to own so I can waste time with it (and her), Jaime – and The Joy of Cooking)
All ingredients MUST be at room temperature. No wavering. NONE.
Thoroughly mix:
1 T cornstarch
1 T sugar
1/3 cup water
Bring to a boil over medium heat, constantly stirring. Let it boil for 15 seconds and cover the pot with lid, remove from heat and set aside.
In a glass or metal bowl (essential) beat until foamy:
FOUR egg whites (I know, three eggs for filling, four for meringue…just trying to be especially complicated!
)
Once the whites are delightfully foaming, add and beat:
1/2 tsp vanilla
1/4 tsp cream of tartar (Don’t have any? Buy it at Walmart…it’s ridiculously cheap for a lot of it)
After beating for a bit, gradually add 1/2 cup sugar. Beat on high speed until very stiff and glossy, not dry.
Reduce speed to very low and beat in the reserved cornstarch paste, 1 T at a time. When done, increase speed for another minute or so. Spread over pie filling and crust
Very IMPORTANT: Make sure the meringue is ‘anchored’ to the crust or pie plate – this keeps the meringue from ‘going anywhere’ or shrinking away from the pie when cooling.
Bake in a preheated, 350* oven for 20 mins. Watch carefully but 20 minutes was all my pie needed.
The result?
This:
and then this, which made it alllll worthwhile:
That win didn’t hurt, either! Go Canucks!
Enjoy your pie.
