Sunday, January 11, 2015

Quick Lemon Meringue Pie


Of course, you can make or buy a traditional pie crust. But to keep it quick (and because Reid doesn't really like pie crust) I just use melted butter and cookie crumbs. Here in Ghana you can buy yummy McVites Digestive Biscuits. They are easy to crumble and are delicious. Graham cracker or other cookie crumbs would work. I just crush about 1/2 or 2/3 cup crumbs (enough to cover the bottom (not sides) of a pie plate. Then I melt enough butter for the crumbs to begin to stick together - maybe about 2 tablespoons. I pat the crumbs in the bottom of a 9 inch pie plate. This is done quickly and without precision (as you can see). I wonder if you could even use whole cookies cut to fit the bottom of the pie pan. The purpose here is fast and easy!

Lemon Filling:

4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest (opt)

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue (instructions below) while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

4 egg whites
1 pinch cream of tartar (opt - can't find it in Ghana)
2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

No comments:

Post a Comment