“A refreshingly tangy dessert”
Like the coconut cream pie, I am not a big fan of lemon flavored foods. I love lemonade in the summer and always ask for lemon in my water, but things like lemon bars and lemon poppy seed cake really don’t appeal to me. Still, there are those who love pie- and even a lemon pie is worth a try.
All of the pies this month were made using Jan Mom’s pie pastry recipe (or the wheat flour variation of it) as the crust. So to end January on a consistent note, pie #5 will too.
But, in the upcoming months I am going to mix up the pie crusts a bit. I want to try using different ingredients- butter and/or shortening. And try different rolling techniques-drop the wax paper for the rolling-pin cover and cloth. Again, purely for my own amusement because I want to compare what a “flakey” or “buttery” crust tastes like next to Mom’s- which my friend Danielle once described as “similar to a shortbread cookie”.
JAN MOM’S PIE PASTRY- See Pie#1
LEMON MERINGUE PIE (Better Homes & Gardens New Cook Book, ©1989)
- 1 -1/2 cups sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 3 eggs
- 1 tablespoons of butter or margarine
- 1-2 teaspoons of finely shredded lemon peel
- 1/3 cup lemon juice
- Meringue recipe- See below.
For filling, in a medium sauce pan, combine sugar, flour, cornstarch and a dash of salt. Gradually stir in 1-1/2 cups of water. Cook and stir over medium high heat until thick and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue (see recipe below). Beat egg yolks slightly. Gradually stir about a cup of hot filling into the yolks. Return all to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, gently mixing well. Pour the hot filling into a Jan Mom’s baked pie pastry shell (Recipe found on Pie #1 post). Evenly spread the meringue over the hot filling; seal to edge. Bake in a 350° oven for 15 minutes. Cool on a wire rack. Cover and chill to store. Makes 8 servings.
MERINGUE FOR PIE
- 3 egg whites
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 6 tablespoons of sugar
Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add in sugar, one tablespoon at a time, beating at high-speed about 5 minutes till stiff, glossy peaks form. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.
- I was pleasantly surprised that after I placed the lemon filling into the baked pastry pie shell, that I liked licking the spoon. The filling tasted much like a lemonade you get at the fair. It was that great mix between sweet and sour. and not too tart.
- Making this pie was very similar to my first pie, the coconut cream. Both required a baked pastry shell, a warm sugary filling and a meringue to top it off. It was fairly easy to make.
- You can see I messed up a bit on the meringue. The last photo shows the meringue shrinking away from the edge of the crust. I thought it was touching all edges of the pie crust before it went into the oven for the last time, but apparently part of it wasn’t sealed, hence the shrinkage. Guess you really have to be diligent about that. I can’t image the shrinkage would take away from the taste, only the look.