#FreshTastyValentines - Lemon Meringue Pie
Welcome to #FreshTastyValentines day 1! Join us for a full week of wonderful recipes to inspire your fresh and tasty Valentine's Day meals. We are sponsored by some pretty amazing companies this year and will get to highlight some amazing products and ingredients thanks to their generosity. Please visit the Kick-Off post here to see the FANTASTIC giveaway information!
One of the products I received from our sponsor KitchenIQ was a better zester - and I wasn't initially sure if I'd get a chance to try it out. Then I decided a Lemon Meringue Pie was in my near future and this fantastic zester came in very, very handy. It was so easy to use, created super fine flawless zest from the lemon I used and cleaned up easily. I love that it held the zest and can even measure what you've zested / grated! I am very impressed with this gadget. I have a feeling this zester is going to become one of my much beloved kitchen gadgets, just like their V-Etched Spice Grater that I received during last year's Valentine's Day blogging event (I use this thing ALL the time - mostly for fresh nutmeg)!
This lemon meringue pie was perfection. The texture was wonderfully smooth, firm, and creamy, and the meringue came out soft, sticky, and oh so fluffy. I was so happy with how this pie came out - and it would make a divine treat to serve to your loved one on Valentine's Day - maybe swirl a pretty heart into the meringue topping!
1 batch of pie dough, homemade or store-bought
For the Lemon Filling
4 egg yolks
1 1/2 cups sugar
6 TBS cornstarch
1 1/3 cups water
1/2 cup lemon juice
1 TBS lemon zest
3 TBS butter
For the Meringue Topping
4 egg whites (bring to room temperature before whipping)
1/4 tsp cream of tartar
1/2 tsp vanilla extract
6 TBS sugar
For the Pie Crust
- Preheat oven to 425 degrees. (Note: If using store-bought dough, use the temperature recommended on the package for baking unfilled crust.)
- Roll the pie dough out and place into a 9” pie pan. Use a fork to pierce the crust in multiple places and blind bake for about 17-20 minutes or until crust is lightly golden brown in color. Remove from oven and allow to cool while you prepare the filling.
- In a medium bowl, slightly beat the egg yolks. Set aside.
- In a medium saucepan combine the sugar, cornstarch, water, lemon juice and lemon zest.
- Bring mixture to a boil over medium-high heat.
- Once mixture begins to boil, gradually stir about ½ cup of the hot mixture into the bowl with the egg yolks whipping quickly to temper the eggs.
- Transfer the tempered egg yolk mixture back into the saucepan with the lemon juice mixture whisking vigorously until well combined.
- Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture begins to boil, cook for 1 more minute, stirring constantly (mixture will be very thick).
- Remove saucepan from heat and stir in butter. Transfer filling into the cooled pie crust.
- Preheat oven to 350°F.
- In the bowl of a stand mixer combine the egg whites, cream of tartar and vanilla. Whip until foamy.
- Gradually add in the sugar and continue whipping at high speed until meringue is stiff and glossy.
- Spread the meringue on top of the lemon filling. Spread the meringue all the way to the edges all the way around to help seal the pie. Use your spatula to create little peaks and / or swirls if desired.
- Bake for 8-10 minutes, or until meringue turns light golden brown. Allow the pie to cool to room temperature and then cover lightly and place it in the refrigerator.
- Serve chilled and refrigerate leftovers.
*Full Disclosure: I received complimentary product from the #FreshTastyValentines sponsors for the purpose of recipe testing and review. I received no compensation for this post. All comments are 100% accurate and 100% my own.