Spring is here! We have been getting a lot of rain this week to help everything blossom again and warmer weather for nice walks 🙂 With the change in weather lighter meals and desserts always sound good especially after all the heavier baked goods during the colder months. This week I kept getting a craving for lemon meringue pie, which I haven’t had in forever! I remember growing up it was one of my mom’s favorite desserts that my dad would make her sometimes on her birthday that we all really enjoyed 🙂 So this week I thought it would be fun for my husband and I to make a homemade one that we haven’t done before 🙂
I began by looking through the cookbooks, I found in my Taste of Home Baking a recipe for Classic Lemon Meringue Pie that looked good and the recipe sounded easy to follow. Of course, we had to make it our own by making some changes- we used whole wheat flour instead of all purpose, butter instead of shortening, more lemon juice and zest, and along the way we found ways to make the recipe easier and come together in better timing compared to the instructions that I will lay out in this post 🙂
I began the recipe by preheating the oven to 425 degrees. In the food processor pulse together 1 1/3 cup of whole wheat flour and 1/2 teaspoon salt. Next cut into slices 1 stick of unsalted butter and pulse that in the food processor until it becomes crumbly. Then add in 3 tablespoons of ice cold water pulse one at a time, but don’t over mix. Then flour your surface and rolling pin and gently roll out the dough until it fits the pie pan that you are using. Lastly, spray the pan with non stick flour spray and place the dough inside. Then cook for 12 minutes in the oven, until light brown. When crust is done remove from oven and turn oven to 350 degrees.
In the meantime, begin the meringue in a small saucepan by adding in 2 tablespoons sugar and 1 tablespoon cornstarch while slowly adding in 1/2 cup cold water. Cook over medium heat until mixture is clear. Then allow to cool.
Next begin the lemon filling mixture by separating 4 eggs- need 4 egg whites and 3 egg yolks. Then combine 1 1/4 cup sugar, 1/4 cup cornstarch, 3 tablespoons whole wheat flour, 1/4 teaspoon salt and 1 1/2 cups water in a large saucepan. Cook over medium high heat until thick and bubbly. Then turn down heat to medium and cook for 2 more minutes, then remove from heat. Next take the egg yolks and add a small amount of the mixture and quickly mix it in to help temper. Then add that to the mixture in the pan and bring to a gentle boil- allow that to cook for an additional 2 minutes. Then take that off the heat- add in 2 tablespoons of butter and 2 lemons juiced and zested. Mix together well and add to the pie crust.
Lastly, in a large bowl beat four egg whites and 3/4 teaspoon of vanilla extract until soft peaks. Then add in 6 tablespoons of sugar, 1 at a time. Then add in the cooled cornstarch mixture on high until stiff peaks form. Next put that over the filling and spread over to the edges of the crust (to prevent shrinking). Place in the oven for 20-25 minutes until meringue is golden brown. Take out of the oven-allow to cool for at least 1 hour and refrigerate over night.
Next day cut a piece of pie and enjoy! 🙂
I hope you enjoy this melt in your mouth creamy lemony pie like we are 🙂 Happy Spring!
Thank you for reading along with any comments or likes ❤