Recipe: Andrea’s Lemon Meringue Pie

Original article here.

Andrea’s Lemon Meringue Pie

Lemon Filling

4 large eggs

1 1/2 cups granulated sugar

3/4 cup fresh lemon juice

1/3 cup all-purpose flour

Zest of 2 lemons

To prepare the lemon pie filling, begin with a medium-sized bowl. Whisk together eggs and granulated sugar until combined well. Stir in the lemon juice and flour. Whisk until everything looks incorporated and smooth. Pour the lemon mixture over cooled, baked *pie crust.

Bake in the middle of oven until set, about 30 minutes, until the filling no longer jiggles in the middle. Cool completely. (Note from Doni: Swirl the meringue onto the filling with a spatula, spreading and mounding the meringue over the crust evenly, making sure the meringue touches the crust edges- so the meringue has something to cling to and won’t shrink away. Or, you may pipe the meringue onto the fillin using a pastry bag and tip.

*Use your favorite basic pie crust. See Doni’s recipe, here.

Meringue

5 large egg whites, at room temperature 30 minutes

1/2 teaspoon cream of tartar

1/8 teaspoon salt

3/4 superfine granulated sugar

Beat whites with cream of tartar and salt, using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add sugar, beating until meringue just holds stiff, glossy peaks.

Note from Doni: Spread the meringue over the cooled filling with a spatula. Touching the meringue to the crust edge will help prevent the meringue from shrinking to the center of the pie – and leaving naked lemon filling. You may also use a pastry bag to pipe the meringue onto the filling. Once the meringue is applied, bake in a preheated 350-degree oven for 5 to 10 minutes, or until the meringue is nicely browned. (Or, you can do as Andrea and I did during our presentation, and use a torch to brown the meringue. Whatever works for you.)