Tuesday, March 10, 2015

lemon meringue pie

egg yolks
1 1/2
cups sugar
cup plus 1 tablespoon cornstarch
1 1/2
cups water 
tablespoons butter 
teaspoons grated lemon zest 
cup lemon juice


egg whites, room temperature 
teaspoon cream of tartar 
tablespoons sugar 
teaspoon vanilla


  • 1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
  • 2
    Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
  • 3
    Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
  • 4
    Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 5
    Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
  • 6
    In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
  • 7
    Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.


  1. Delicious and beautiful as always with your attention to detail! I love your flower studded silver polished tray with strawberries and peaks of highs and lows of your lemon meringue pie! Your citrus sends me ...*sigh* along with those fresh picked ripe red berries. I love your addition of the NYT's article and the Paris sign is such a fun touch too! I could a Bloody Mary or two this morning...:)

  2. Hi Jain, "Every bite a mix of sweet and tart, with highs and lows..." such an appropriate metaphor for life as you care for an aging parent. Your photos are so gorgeous. I can't believe you have those strawberries already! We are still buried in snow and ice and there are no blossoms or even buds yet. I can't decide whether to start with a bowl of them or a slice of lemon meringue pie--one of my favorites--but I'll definitely add a bloody mary to my order. They look delicious! Thank you for your beautiful and interesting introduction to this book! Linda

  3. I have loved seeing how all 3 of you have reviewed this book and presented it so beautifully, and differently! I can not wait to get it and also sent the link to MY gay son an thing he might like to read it also. Your photos are gorgeous. I am craving cinnamon rolls!!!!!

  4. Beautiful!!! I hate that the publisher didn't get back to me in time :(

  5. Jain, your photos are scrumptious, gorgeous, and deeply metaphorical. The flower-strewn strawberries (they were on my grocery list, but Bandy refused to buy the paltry offerings at he grocery) are breathtaking. I love how your meringue echoes the highs and lows of every life. Just remarkable. I've never in my life seen such beautiful bloody Marys, and as soon as I kick this concussion to the curb, I'm cracking open the Grey Goose and making a few. I know the publisher and author will love your edible review. Thanks for being our organizer and for always inspiring me.

  6. Thank you for sharing your insight on this incredibly bittersweet story of George and Betty~ I especially loved the highs and lows of your tart lemon pie~ and the marriage of strawberries and mini blossoms~ a bloody mary to take the edge off, is like chicken soup for a cold, a natural remedy! Looking forward to more smiles this week~

  7. In love with your Paris sign! '-)
    And why can't we buy strawberries like the ones in your photos? Oh, my! I was thinking I wanted a bowl of strawberries until I scrolled down to the pie. No question, I'm going to have to have lemon meringue pie tomorrow!
    Great post!

  8. I cannot wait to read the book! Your photos have made it so appealing. And talk about appealing...that meringue is just beautiful...you are truly a baker.