Lemon pie was my father’s favorite pie and every time we visited my Aunt Winnie in Toledo, Ohio my dad would have to pick up a few lemons for the visit. My Aunt who was a fantastic baker was always happy to comply. You will like this recipe, however her warning was to never make it on a cloudy day because it would affect the meringue. (I made a few adjustments of which I’m sure she would approve)This picture which hung in my bakery for many years is of my Aunt Winnie and Uncle Vince.
Pie Crust (makes two 9″ shells)
Ingredients:
2 1/2 cups all purpose flour
1 cup unsalted butter (cubed)
1 teaspoon salt
1 teaspoon sugar
6-10 teaspoons cold water
(egg wash, 1 egg whisked, 1 tablespoon water)
Filling
Ingredients:
1 cup sugar
1/3 cup cornstarch
1/2 cup fresh lemon juice
1/2 teaspoon salt
5 egg yokes
1 1/4 cup water
2 tablespoons unsalted butter
Meringue
Ingredients:
2/3 cup sugar
1 teaspoon cream of tarter
1/4 teaspoon salt
5 egg whites
1/2 teaspoon vanilla extract
First make the pie dough which is very simple. Whisk together all dry ingredients then add in the cubed cold butter. With a pastry cutter or your hands cut the butter into the dry ingredients until it forms a crumble texture. Add in the cold water a little at a time until the dough comes together. Divide the dough in half and make two 9″ pie shells (freeze both, one for the pie and the other for another recipe) Remove one pie shell and bake for about 15 minutes at 375 degrees, egg wash then bake another 10 minutes. Allow to cool completely.
Filling: In a medium sauce pan add the sugar, cornstarch, salt and lemon juice. Whisk together, add in the egg yolks and continue to whisk until combined. Slowly add in the water continuing to whisk. Turn the heat on to medium and continue to whisk allowing the mixture to thicken (should begin to coat the back of a spoon) Remove the mixture and pour into a heatproof bowl, add in the butter and mix. Set to the side
Meringue: In a double boiler (stand mixer bowl and a sauce pan) whisk in the sugar, cream of tarter and salt. Add the egg whites until completely combined. Turn the heat on your sauce pan and bring to a simmer while you mix the ingredients until the sugar has dissolved (not gritty). Remove the bowl and attach it to the stand mixer fitted with a whip attachment. Mix on high speed for about 10 minutes until the mixture forms peaks.
Assemble & Bake: Add the filling to the baked pie crust, then the meringue (use the back of the spatula to from peaks to the meringue) Place on a 1/2 cookie sheet and bake at 375 degrees for about 10 – 14 minutes. Allow the pie to cool completely on a cooling rack then place it into the refrigerator for about 3 – 4 hours before serving.
Enjoy
Chef Brian Klauss
bakekrazy 