Don't make lemonade, make this Lemon Meringue Pie!
I might be a sucker for tart, lemony desserts, but even a sucker knows a great lemon dessert from an okay version of one. And this Lemon Meringue Pie is nothing but the best.
I made it with a delicious shortbread crust instead of pastry to mimic lemon bars, the meringue is a mile high and fluffy, and the filling has orange juice in it as well as lemon juice so it's extra tart and bright yellow.
I'd love to know if you ever discover a recipe that beats this one, but I won't be holding my breath while I wait!
Lemon Meringue Pie - serves 6-8
Shortbread Crust Ingredients
1 1/2 cups flour
1/4 cup icing sugar
6 tablespoons melted butter
2 tablespoons flour
1/2 cup sugar
Zest from 1 lemon
1/3 cup lemon juice
1/2 cup orange juice
6 tablespoons butter
3 egg yolks
3 egg whites
1/4 cup sugar
1. Preheat oven to 350 degrees.
2. Combine all shortbread crust ingredients and press into the bottom of a pie plate. Bake for about 15 minutes or until crust starts to brown slightly.
3. Make the filling. Mix flour, sugar, and lemon zest in a sauce pan. Stir in the lemon and orange juices. Cook at medium heat until bubbly and thickened.
4. Remove from the heat and stir in the butter. Stir until melted. Stir in the egg yolks and return to the heat until the filling is bubbly and smooth, about 2-5 minutes.
5. Remove filling from the heat and make your meringue. Beat egg whites until soft peaks form and gradually add the sugar, beating until glossing peaks form.
6. Pour filling into the crust and smooth into an even layer. Spoon merginue on top in small dollops until pie is covered. Return to the oven for about 10-20 minutes for merginue to brown and crisp.
7. Slice and enjoy!
I think this recipe is worthy of being my 400th post, don't you?