Lemon meringue pie

It’s snowing like crazy in Chicago today, so naturally my thoughts turn to… lemon meringue pie!

After all, the meringue topping is as deep and billowy light as a fresh snow drift.  And cheery yellow lemon can brighten even the dreariest day.  The lemon filling is tart and intense, like the best lemon curd.

Now, I have to confess, making this particular pie isn’t the easiest.  But if you happen to have plenty of eggs and lemons in the house on your next snow day, this might be an excellent project.

Stay warm, everyone!

Lemon meringue pie

See below for recipes for each element of the pie.

A few hours ahead, make the crust.  When ready to make pie, preheat the oven to 325º.

Make the filling and set aside (do not refrigerate) while you make the meringue topping.  When meringue is ready, reheat filling until hot and then pour into crust.

Top with meringue, ensuring it touches the pie plate all around so it won’t pull away when it bakes.  Use flat side of rubber spatula to create meringue peaks all over.

Bake for 22-23 minutes until meringue is golden.

Let cool on wire rack at least 4 hours before serving.

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Filling

1/2 cup plus 2 tbsp sugar
1/4 cup cornstarch
Scant 1/8 tsp salt
1 1/2 cups water
6 egg yolks
Zest from 2 lemons
1/2 cup lemon juice
2 tbsp unsalted butter

Combine sugar, cornstarch, salt, and water in medium pan and cook over medium-high heat, stirring often, until thickened.  Reduce to low heat.

Add yolks, lemon zest, and then lemon juice, and whisk to combine.  Add butter and continue whisking.  Remove from heat and cover surface with plastic wrap.

Topping

1/3 cup water
1 tbsp cornstarch
1/3 cup sugar
1/4 tsp cream of tartar
6 egg whites
1/2 tsp vanilla

Combine cornstarch and water in small pan and cook over medium heat, stirring continuously until mixture becomes thickened and translucent, then remove from heat.  For efficiency, do this at the same time as the first step of the filling, then set aside.

Mix sugar and cream of tartar in small bowl.

Beat egg whites and vanilla in stand mixer with whisk attachment until frothy, then gradually add sugar mixture.  Continue beating at high speed until soft peaks form.  Then add cornstarch mixture and beat until meringue forms stiff peaks.

Crust

1 1/2 cups flour
1 1/2 tbsp sugar
1/2 tsp salt
1/2 cup canola oil
2 tbsp milk

Preheat oven to 400 degrees.

Mix dry ingredients in medium bowl.  Add wet ingredients and stir until dough comes together.  Transfer to pie pan and press evenly into the bottom and sides with fingers.  Prick the crust with a fork to prevent any air bubbles.

Bake for 15 minutes, until crust is golden.  Set aside to cool.