January on the West Coast can be pretty “blah”. What I mean by that is the weather is gray, wet, windy, and sometimes there’s a little snow on the ground. This is one of the months (the other is February) where I desperately miss some sunshine. I’m not saying that we don’t see any sun at all but it can be, some years, just “gray”.
To brighten things up, I like to prepare very colorful foods and the one of the best examples is Lemon Meringue Pie. With bright, shiny yellow and a fluffy cloud of white sitting on top of the pie, this puts a little sunshine in my kitchen. I also love the taste of Lemon Meringue Pie; tart and sweet at the same time… yum!
Making this pie is really not that complicated… If you have a stand mixer at home, it’s a piece of… pie!
I find Lemon Meringue Pie to be an elegant dessert to serve and also it’s pretty. It is quite fast to make so if you have unexpected guests showing up on your door step, this dessert can be put together in a very short time.
- Lemon Filling
- 1 cup granulated sugar
- 2 tbsp. all-purpose flour
- 3 tbsp. cornstarch
- 1/4 tsp. Himalayan ground sea salt
- 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
- 1 1/2 cups cold water
- 1 rounded tbsp. lemon zest (from 1 large lemon)
- 2 tbsp. butter
- 4 large egg yolks
- 1 (9-inch) pie crust, poked and baked *SEE FOOTNOTE
- 4 large egg whites *SEE FOOTNOTE
- 8 tbsp. granulated sugar
FOOTNOTE #1: To make a homemade Pie Crust, click on this link: http://clubfoody.com/recipe/foolproof-pie-dough/
FOOTNOTE #2: To make the perfect Meringue, click on this link: