Taste of Home Bakeable's May Challenge: Classic Lemon Meringue Pie

Taste of Home Bakeable's May Challenge: Classic Lemon Meringue Pie

Taste of Home offers a monthly Bakeable’s Challenge. I missed the first 4 months so I'm starting with May and it happens to be Lemon Meringue Pie. Better late than never is my motto. 

I've always been impressed with TOH recipes, as you could probably tell by the Recipe of the Week, I make a lot of their recipes. Why not, they are delicious and made by home cooks.

Classic Lemon Meringue Pie

Total Time Prep: 30 min. + standing Bake: 25 min. + chilling     YIELD: 8 servings.

INGREDIENTS:

1-1/3 cups all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

1 to 3 tablespoons cold water

FILLING:

1-1/4 cups sugar

1/4 cup cornstarch

3 tablespoons all-purpose flour

1/4 teaspoon salt

1-1/2 cups water3 large egg yolks, lightly beaten

2 tablespoons butter

1-1/2 teaspoons grated lemon zest

1/3 cup lemon juice

MERINGUE: 

1/2 cup sugar, divided

1/2 cup sugar, divided

1 tablespoon cornstarch

1/2 cup cold water

4 large egg whites

3/4 teaspoon vanilla extract

Directions

1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. (I used the food processor to combine the dough)

2. Roll out dough to fit a 9-in. pie plate. (Using parchment paper folded over the disc of dough helps when rolling out, It makes it easier to roll, no sticking and transfer flawlessly to pie plate.) Transfer crust to pie plate. Trim to 1/2 in. beyond the rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned.

3. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour, and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

4. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust.

5. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. For meringue, in a saucepan, combine 2 tablespoons of sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until the mixture is clear. Transfer to a bowl; cool.

6. Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust.

7. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

This was my first try at making a lemon meringue pie and I’m pretty excited about how it turned out. The crust was light and flaky while the lemon filling was firm and delectable. My husband and daughter thought it had way too much meringue but I disagree. 

I’m excited about what TOH has for their baking challenge in June. Stay tuned! 

I hope you make this recipe and if you do please use the #sassysilversisters and show us your pie. Do you like to make pies? What are your favorite pies to make? 

Sign up for the challenge and share your accomplishments with us.

🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋

Stay sassy,

Kelly

Sassy Silver Sisters

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