Our lemon tree is in full bloom this summer. It was so full of lemons that the limbs were actually hanging really low almost touching the ground and those that were just beyond my reach (which is not a far reach being that I’m only 5ft. on a good day 😝) keeps dropping to the ground or the roof of our sunroom. So with our kiddos away on a “bonding day” with their Auntie, Hubby and I braved the heat and decided that it’s time to pick out all those lemons and remove all the excess branches so that the tree didn’t look so “creepy”. An hour or so later of picking fruits and chopping off low hanging branches, our bags were overfilled with lemons, each about the size of my fist. Even giving away over 2 dozens, we still had more lemons than we’d ever need…Especially since they tend to go bad very quickly on hot, humid days 😦
So if life gives you lemons….you make LEMON MERINGUE PIE 😊
What you’ll need:
1 pie crust
4 eggs (yolks and whites separated)
1 and 3/4 cups sugar (separated)
3 tbs cornstarch
2 tsp of flour
1 1/2 c water
A pinch of salt
Prepare the pie crust:
- If you have frozen pie dough allow to thaw. Then carefully roll out onto a pie tin.
- Preheat your oven to 350F.
- Pre-bake your crust for 10 mins or until golden brown. You may need to use something to “weigh down” your crust and keep it from rising. Typically I use dry beans or another pan of the same size. Use parchment paper in between to keep the weights from sticking to your crust.
- Remove the crust from the oven and allow to cool.
Prepare the lemon curd:
- Zest your lemons and squeeze out the juice.
- In a sauce pan combine flour, cornstarch water. Once evenly combined, add in the lemon juice, lemon zest, and 1 cup of sugar. Bring to a slow boil in medium heat. Make sure to stir frequently to avoid sticking to the pan and clumping. Once it boils, allow to boil for 1-2 more mins. and remove from heat
- In a separate bowl, beat your egg yolks. Temper the yolks by slowly adding some of the heated lemon-sugar mixture into the yolks. If you pour the egg yolk directly into the hot mixture, the protein will curdle.
- Once you have tempered the yolk (about half of the hot mixture have been added in), combine it with the rest of the mixture, then pour onto your pre-baked crust.
Prepare the Meringue:
- In a stand or hand mixer, beat your egg whites at medium speed and gradually add 3/4 cups sugar. Continue to beat at medium speed for a couple minutes until it foams.
- Increase the speed to high and continue beating the egg whites until it forms a firm peak. You will know that it is firm when it can hold its shape.
You may either pour it on top of the lemon curd and smooth it with a spatula (which is the more traditional look) or if you want a little design, you can put it in a piping bag and pipe on to the curd, which is what I’ve done here.
Bake at 325F-350F until the tips are golden brown, about 10 mins. Allow to cool completely before cutting. We prefer ours chilled so after cooling to room temperature, I placed it in the fridge for a few hours before serving.
The meringue was both smooth yet a little chewy (which I liked) where it was browned. I was happy to see the lemon curd was not runny at all and holding its shape 🙂 . Lastly, I was glad the it didn’t taste “egg-y” at all which the little ones wouldn’t have liked 😛 .
I hope you guys try and enjoy this recipe and if you do, let me know how it turns out for you. If you make any tweaks or have tips which you think might be useful to share, I’d be more than happy to hear them 🙂
Til next adventure…