One of our favorite pies to have at all major family dinners is lemon meringue pie. The filling is made in the microwave lickety split. The meringue is made using America’s Test Kitchen’s no weep secret. The pie crust is our old tried and true prebaked.
Lemon Meringue Pie:
1 1/2 cup water
1 1/2 cup sugar
dash salt
1/2 cup cornstarch dissolved in 1/3 cup water
1/2 cup fresh lemon juice (we used more of those wonderful lemons from Florida)
4 egg yolks
1 Tbls butter
In a large microwave safe bowl, combine water, sugar and salt. Bring to a boil in the microwave (at this point, you can’t ruin it, so just keep adding minutes until it boils). Add the cornstarch/water mixture and boil until clear (2 minutes at a time until it reaches that state). Add the lemon juice and egg yolks and cook until thick (1 minute at a time, stirring after each minute). Add butter, cool and fill a 9 or 10″ baked pie shell.
For the Meringue:
4 egg whites, room temperature
1/2 cup sugar
1 Tbls cornstarch
1/4 cup water
Combine the cornstarch and water and microwave until it looks Vaseline (no joke!). Beat the egg whites and sugar until soft peaks appear. Add the cooled cornstarch mixture a dollop at a time and whip until stiff peaks form. Top the lemon pie while it is piping hot, sealing the edges (meringue to crust) and bake 325 degrees for 7 minutes.
What Did You Bake Today?
