I am so excited about this pie because I. Love. Lemon. Meringue. Pie. It is hands down my favorite pie ever. But, more than that, I’m excited about this pie because it’s based on a recipe by Kristin’s Mamaw {how sweet is that name?}.

Anyway, I hope you’ll get to baking and join us, details are posted below.

Lemon Meringue Pie

For pie crust help, please check this post by Kristin.

I’m still playing it safe and using store bought crusts. I really do plan to try my hand at baking my own crusts, but I need to go to the store and buy proper baking supplies.

For the Lemon Filling:
1 1/2 cup sugar
2 cups milk
2/3 cup flour
5 eggs separated
1/4 tsp salt
juice of 2 lemons
rind of 2 lemons, grated
3 tbsp butter

Prepare the Filling:
Combine sugar, milk, and flour in a large saucepan. Cook over medium heat until it begins to boil, stirring constantly. Once it thickens slightly and comes to a boil, remove from heat; add salt, lemon juice, and grated rind. Stir together and then add back to heat. Cook for 1 minute. Remove from heat. Add butter. Stir until butter is melted and incorporated into the mixture. Then temper your eggs (slowly add about ¼ cup of lemon mixture to eggs, stirring eggs rapidly to keep from cooking the eggs). Once you’ve tempered the eggs, add the eggs back to the lemon mixture and put back to heat. Cook until thick, stirring constantly to prevent scorching, for an additional 5 minutes.

For meringue:
5 egg whites, at room temperature
¼ tsp cream of tartar
¼ cup sugar
1 tsp vanilla extract

Pour room temperature eggs into a very clean bowl and whip with handheld beater or stand mixer until they are glossy and smooth—about 20 minutes.  Just before stiff peaks start to form, add cream of tartar and beat to incorporate. Cream of tartar will help the meringue hold its shape. Next, slowly add sugar and vanilla. Once all ingredients have been incorporated, beat mixture until stiff peaks form and the mixture is smooth and glossy.

Assemble the Pie:
Remove filling from heat, pour into baked pie shell, and top with meringue. Place 4 inches under heat and bake in a 375 degree F oven for 12-15 minutes, or until browned, watching pie all the time as it will brown very quickly. Keep moving pie around to ensure even browning.

Cool completely before serving.

PAY ATTENTION TO THE TIPS AND TRICKS SHARED BY KRISTIN ON THIS POST. I didn’t and, well, you’ll find out what happened in my next post.

ABOUT COFFEE AND PIE CHAT

Coffee and Pie Chat was born of my desire for pie. I follow Kristin on Instagram, where she posts pictures of the most delicious looking pies. So I contacted her and asked if she’d be interested in baking and posting seasonal pies with me and sharing them on our blogs. So this is a learning for her and a teaching for me.

JOIN US

We’d love to have you join us! Simply check here or hop over to Chicken Librarian to see the recipe and then post pictures on your blog or your preferred social media site. Then grab a cup of coffee {or tea} and let’s chat! Oh, and use the hashtag #coffeeandpiechat

Happy Baking,