Lemon Meringue Pie

Meringue shrinkage. It is a serious condition effecting pies nation wide. And no matter how many times I tried, my pies would suffer greatly from it. Time and time again I attempted to make the perfect meringue for my lemon meringue pies. But sadly the limp, small, weepy, lifeless meringue would practically shrink away from existence leaving the lemon curd to stand alone in shame.

Not any longer! Finally I have discovered a recipe that has put a stop to this epidemic. Meringue shrinkage is now a thing of the past. When I first read the recipe for this unique meringue, it certainly stood out amongst the rest. I was used to the usual whipping of egg whites and sugar, but this technique is truly one of a kind. It may require a few more ingredients but boy was it worth it. The end result was a big, firm, fluffy, mile-high meringue that tasted like vanilla clouds.

So if your lemon meringue pies have been suffering from some serious meringue shrinkage, give this recipe a try. Not only will you have picture perfect meringue, but you'll have a deliciously sweet and tangy pie that will satisfy any sweet tooth.

Lemon Meringue Pie

Ingredients:

Pie Crust:
1 1/4 cups flour
1/2 teaspoon salt
1/3 cup shortening
3-4 tablespoons cold water

Lemon Filling:
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 tablespoons unsalted butter

Meringue Topping:
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla

Pie Crust:
In a mixing bowl stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over the flour mixture. Gently toss with a fork. Repeat until all is moistened. Form dough into a ball. On a lightly flour surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie pan. Ease pastry into pie pan, being careful not to stretch pastry. Trim to ½ inch beyond the edge of the pie pan; fold under extra pastry. Make a fluted or scalloped edge using a fork. Prick the bottom and sides of the pastry with a fork. Bake in a 450 degree oven for 10 to 12 minutes or until golden. Cool on a wire rack.

Lemon Filling:
Whisk sugar, cornstarch, and salt together in a large, saucepan.
Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
Remove from heat, whisk in zest, then juice, and finally butter.
Keep warm until meringue is made.

Preheat oven to 325 degrees.

Meringue topping:
Mix cornstarch and 1/3 cup water in a small saucepan.
Bring to a simmer, whisking occasionally until thickened.
Remove from heat when translucent and thickened.
In a large mixing bowl, mix cream of tartar and sugar together.
Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
Beat in sugar mixture, 1 tbsp at a time.
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
Pour warm lemon filling into pie crust.
Distribute meringue evenly over the top, starting with the edges, and then the middle.
Make sure it attaches to the crust.
Lifting with the back of the spoon, create peaks in the meringue.

Bake until golden brown, about 20 minutes.

Cool completely before serving.