Lemon Meringue Pie

So, the polar vortex has this southern girl couped-up in the kitchen, dreaming of summer.  And it occurred to me that some of you may need a hint-of-warmer-weather-pick-me-up, as well.  So what better thing to remind us all of long, warm, sunshiney days, than a cool, creamy, sweet-tart, fabulous lemon meringue pie? This pie is my adaptation of a Southern Living recipe I clipped out years ago (ya know, back when life was simple, before the days of Pinterest.) If you have never made one of these because you have been intimidated by the idea of making meringue - fear no longer - it is so simple - promise!  I'm sorry to say I didn't get any pictures of the process - I was in the zone - ha!


What you need:

1 pie crust (I used this recipe from the Barefoot Contessa, but if you feel so inclined to use the store-bought version, I won't judge! By the way, if you use the recipe, and you are baking with self-rising flour, divide the dough into 3 portions, rather than just two.  Otherwise you will get a thicker, more biscuit-like crust that would be delicious with a chicken pot pie, but a little much for a dessert).  Use a fork to poke little holes all over your pie crust dough (so the air can get through and you crust will lay flat), then pre-bake the crust at 425 degress for 8-10 minutes.

Filling:
1 c. sugar
1/4 c. cornstarch
1/8 t. salt
1/2 c. lemon juice
4 egg yolks
2 c. milk
1 T lemon zest
3 T butter
1/2 t vanilla

Meringue:
4 egg whites
4 T sugar
1/2 t. vanilla

Mix first 3 ingredients in sauce pan and set aside.  Zest 2 lemons (this will yeild approximately 1 T - but just go with it whatever it is) and set the zest aside.  Slice and juice the lemons (again, approximately 1/2 cup - as long as it's not less than 1/3 cup you're good.  Some lemons are just juicier than others.  Press down on the lemons rolling them across the cutting board before you slice them to get the juices going.  And squeeze them over a strainer to prevent seeds from sneaking into your pie). Wisk together juice, milk, and yolks, and add to dry ingredients over medium heat.  Continue to whisk until it reaches a boil and thickens. Remove from heat and stir in butter, zest, and vanilla.  Pour into your pre-cooked pie crust.

Whisk 4 egg whites and vanilla in very clean, very dry bowl (I set my Kitchen Aid on 8).  When they begin to foam gradually add sugar 1 tablespoon at a time.  Continue to beat until stiff peaks form.  This only takes a few minutes.  If you over-beat the meringue with be lumpy, and won't spread to make those soft peaks and valleys that look so pretty. You can check the consistency by simply asking the meringue if it's ready. Stop the mixer, remove the whisk attachment, dip it into your meringue, pull it out still holding it downward over the meringue, wait a long second, then pull it up and hold the whisk horizontally.  If the bit of meringue on the tip remains mostly horizontal, you're ready.  If it droops sadly back down toward the bowl it's saying, "put me back in there, I'm not ready yet!"

Pour your meringue over the filled crust, and gently spread, being sure to "seal the edges." This just means, make sure your meringue is touching the crust all the way around, and there are no pockets of filling that are exposed.  This is essential to the "setting" of the pie to prevent any moisture problems - nobody want a soupy slice of pie. Then use your spoon or spatula to make the little peaks and valleys (this is my favorite part!)

Bake in a 325 degree preheated oven for 12-15 minutes, or until the meringue just begins to develop golden peaks.  Allow to cool completely, then place in a pie or cake carrier to cover, and refrigerate.  When the meringue refrigerates little moisture beads will form.  I think they are pretty. I know some people don't like them, but whatever, they happen, and I think a cold slice of lemon meringue is better than a room-temperature slice, so I'm going to continue refrigerating mine, and I'm going to continue typing run-on sentences encouraging you to trust in your refrigerator as well.

Enjoy!  and dream of sticky southern summer days...sigh...