My husband’s all-time favorite pie is Lemon Meringue
Pie. As an alternative to cake and ice
cream to celebrate his 33
rd year, this pie adventure lends itself to
providing him with another one of his favorites. The recipe for Week 20’s
Lemon
Meringue Pie comes from the
New
Best Recipe cookbook.
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| Fresh lemons make for tart and refreshing filling |
Instead of going with the All-Butter Crust which I use in
most of my pies, I decided to follow the recipe provided in the New Best Recipe
cookbook. This crust uses a combination
of butter and shortening and for this particular pie, adds crushed graham
cracker crumbs as you roll out the crust.
The idea here is that the graham cracker added to the crust will allow
the crust to stay firm, after adding the lemon filling. This proved to be true for the pie I made, as
well as providing a subtle and complementary flavor to the crust, not found in
the average Lemon Meringue Pie.
For me this pie really makes its mark by the tart lemon
filling, using both lemon zest and lemon juice from fresh lemons. The meringue is pretty amazing as well, but
without that refreshingly tart center… well, I just don’t care about the
meringue enough.
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| Covering the filling with plastic wrap while making the meringue, reduces the risk of a skin forming on your filling |
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| Filled graham-cracker rolled pastry crust |
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| Whipping up meringue |
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| Meringue before browning |
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| Perfect Lemon Meringue Pie with nicely browned meringue |
This Lemon
Meringue Pie was perfect. The crust, filling, and topping came out as I hoped they would. My husband was
treated to a great example of his all-time favorite pie.
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