The filling for this Lemon Meringue Pie focuses on the fresh tartness of the lemon. Bright and tangy, it sets a perfect contrast to the soft, sweet cloud of meringue on top. Nestled in a flaky golden pastry this pie is sure to be a family favorite.
Out the Door
This summer my daughter is learning to cook. Just the thought of it makes me smile. Since she was little I have dreamed of spending time with her in the kitchen. I have wanted to pass on the things I’ve learned and share the special kitchen stories I treasure.
Nonetheless, aside from one or two brief periods of interest, the dream that my daughter would join me in the kitchen as she was growing up followed many illusions I once had about raising children – right out the door! My daughter has her own ideas about food as she has her own ideas about many things. So I tried to employ patience as she followed her own sense of timing.
Now that she has left home and is living alone, my daughter has discovered an interest in cooking. She is learning to feed herself on a budget and how to entertain friends on her own terms. Suddenly the seeds planted as she was growing up have sprouted. Now she keeps her own kitchen and is courageously trying new things. In the process she is enjoying the fruit of her labor.
Discovering a Favorite Pie
These days my daughter even expresses appreciation for my cooking. When we spend time together she is eager to hear about what I am working on in the kitchen. She has taken a special interest in the pies I am making this summer. On weekend visits she has tasted fruit tarts, Rhubarb Cream Pie and a number of other pies topped with Aunt Hen’s No-Weep Meringue. She tries them all, smiles and asks questions. The one that stood out as her favorite was my latest version of Lemon Meringue Pie.
Since then, whenever I see her, she asks if we can make a Lemon Meringue Pie together. This weekend we are going to do it. I will show her how to seal the edges of the meringue to the fluted pastry crust and remind her that the meringue needs to go over the lemon filling while the filling is still warm. Along the way I’m sure I will slip in a few stories about her Great Aunt Hen and the way I helped in her kitchen when I was just a girl.
Kitchen Treasures
Talk about a teachable moment! But then again I’ve pretty much given up on the illusion that I can instruct. What I hope for is to encourage my daughter’s process of discovery. The kitchen is so full of treasures to be uncovered.
I am excited about the confidence my daughter will find as she learns how to use kitchen tools and techniques with skill and efficiency. I look forward to seeing her experiment with recipes as she discerns her own tastes and nutritional concerns. There is also the history I hope she will cherish. I wish her joy in the discovery of those who came before us and nurtured our family with their skill and creativity in the kitchen, a legacy she can use now and in the future, to nurture her own friends and family. And, finally, I am thrilled just to spend this time together in one of my favorite places – our family kitchen. It has taken a while for us to get here but, like her mother, my daughter is discovering the art of cooking in her “own sweet thyme.”
How to Make Pie
There are many variations on the filling for a Lemon Meringue Pie. I made one version last year as I struggled with pie crusts and ended up making an Upside Down Lemon Meringue Pie. I liked the consistency of that filling but found that the flavor was quite sweet. Here I have adapted it to highlight the fresh tartness of the lemon. The result is a fantastic filling, bright and tangy, a perfect contrast to the soft, sweet cloud of meringue on top.
Lemon Meringue Pie
Course: DessertCuisine: AmericanDifficulty: Easy6
servings20
minutes15
minutes35
minutesThe filling for this delightful pie is bright and tangy, a perfect contrast to the soft, sweet cloud of meringue on top and the flaky pastry below.
Ingredients
- Lemon Pie Filling
1 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
dash of salt
1 1/2 cups water
3 egg yolks
2 tablespoons butter
1/2 teaspoon finely shredded lemon peel
1/2 cup lemon juice
Directions
- Line a 9-inch pie plate with pastry for a single crust pie, using the recipe for (Nearly) Foolproof Pie Dough, your own favorite recipe or a prepared pie crust of your choice.
- Prebake the pie crust – first prick it all over, bottom and sides, with a fork, then place it in a preheated oven at 475F for 8 – 10 minutes, or until lightly browned.
- Remove the pie shell from the oven and allow it to cool.
- Prepare the pie filling:
- Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are thoroughly combined. Add water gradually stirring until all ingredients are well mixed.
- Cook mixture over medium high heat until thick and bubbling across the entire surface, stirring constantly, then cook and stir for another 2 minutes.
- Remove from heat. In a medium bowl, beat egg yolks. Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly. Immediately pour the yolk mixture back into the cooked mixture remaining in the saucepan and cook for two more minutes, stirring constantly.
- Add butter and lemon peel. Gradually stir in lemon juice until well combined.
- Turn filling into prepared pie shell.
- Top the warm filling with Meringue That Won’t Weep.
- Bake for 30 minutes at 325F or until the top of the meringue is a golden color.
- Remove from oven and cool on a wire rack.
Notes
- Recipe Sources: Lemon Pie Filling adapted from Better Homes and Gardens Complete Step-By-Step Cookbook. Lemon Meringue Nests were found in the May 9, 2006 issue of Women’s Day.
- This pie is best served several hours after cooking, when the filling has had time to cool and set but before putting it in the refrigerator. In fact the pie tastes delicious served warm, but while it is still warm the filling will run.
- To make Lemon Meringue Nests: Bake individual Puff Pastry Shells (see comments below) according to package direction. Fill cooled pastry shells with Lemon Pie Filling then top with Meringue That Won’t Weep, as above. Bake at 325F until the top of the meringue is golden. Remove and cool on a wire rack.
Lemon Meringue Nests
Long ago, when I saw these inviting nests in a magazine, I immediately tore out the page and stashed it in my recipe file. This dessert combines Pepperidge Farm Puff Pastry Shells, a lemon pie filling, and a meringue topping. Beautifully simple, no?
I was eager to make these cute little tarts but I looked a long time before I found a box of Pepperidge Farm Frozen Puff Pastry Shells. When I finally did, I baked them according to package directions, filled them with the tart Lemon Pie Filling described above, then topped them with Meringue That Won’t Weep.
They didn’t disappoint! The result was tasty and quite attractive. Still, in my humble opinion, a slice of Lemon Meringue Pie in a home made pastry crust cannot be beat. Even so, it is nice to have an arsenal of alternatives to turn to as the need arises. Like Aunt Hen, I am not above using a frozen pie shell when it is more convenient and these puff pastry shells are another nice variation for individual servings and an elegant presentation.
Serve and enjoy!
Looks really good, were do you add the lemon peel?
Hi, Timothy! You stir the finely shredded lemon peel into the hot cooked mixture along with the butter, just before it goes into the pie shell. Thank you for pointing out that omission. Looks like an update is in order.
Thank you for sharing this recipe so long ago! I just found it today. We like w near Portland, Oregon, but recently made a trip to Arizona and came home with some beautiful lemons. Lemon meringue pie is my husband’s favorite dessert, and I’ve made it for him, but I’m my meringue ALWAYS weeps. I am looking forward to trying this! Thanks again so much!
Hi, Laura! I hope your pie and No-Weep Meringue turned out well for you and your husband. Aunt Hen loved to share that recipe and inspire confidence in the kitchen. Thanks so much for taking a moment to leave a comment!
Great post!! Just one question about the nests… Do you bake the nests after you pile the meringue on top and if so how long to bake the nests? It's just to brown the top a bit, correct??
Good call Josh! I've amended the post. Thanks for your comment. Feedback is greatly appreciated.
I'm glad you decided to try the recipe. It really is a delicious pie. Enjoy!
i just found your recipe and it's in the oven right now. the filling tastes wonderful and i'm sure it's going to turn out amazing.
one comment though: you seem to have forgotten to mention what to do with the two tablespoons of butter. i'm assuming it goes in the filling right before the lemon juice. anyway, thanks!
Ah yes, to be appreciated by our children….
Lemon is my chocolate and lemon meringue my favourite pie:D
OMG the pie looks fantastic , but those little nests are right up my alley! I love them!!
I loved this post. When my daughters were teenagers, they each had an assigned night that they had to make dinner. Now they all know and love to cook.
It's wonderful that you can have these special times in the kitchen with your daughter. This is what life is all about.
I might just gather my courage and make those little nests! They are darling!
good googa mooga! nope, no weepy meringue for you–that's one heck of a thick and perfect layer of the stuff! great pie, lisa, and have fun teaching your daughter the tricks of the trade. 🙂