Saturday, September 11, 2010
My Mom got a craving for lemon pie over Labor Day and asked if I could make her one. Of course I told her I would be happy to make her a lemon pie, the whole time my brain was scrambling to figure out how in the world I was going to make a lemon pie. I had never made nor seen anyone make a lemon pie filling before. I spent about three hours researching the internet and my Mom's cookbook collection and came up with a recipe, the combination of many, which we all liked very much. I didn't use fresh lemon juice or add lemon zest, however I think that would up the lemon flavor considerably. That's my next tweek, fresh lemon juice and lemon zest.
This lemon pie is the perfect combination of tart and sweet. I opt for whipped cream topping instead of meringe, however you could easily make a meringue. I'll give you the recipe for whipped cream and meringe topping. Before we go any further, I have to say this is the easiest pie in the world to make. If you can stir you can make this pie. Take some time to get your ingredients set up and this will come together lickity split.
Let's get started
Pre-baked 9" Pie crust
4 egg yolks (save the egg whites if you are making the meringue)
1/3 cup corn starch plush 1 tablespoon
1 1/2 cups water
1 1/2 cups sugar
1/4 teaspoon salt
3 Tablespoons butter
1/2 cup lemon juice
You will need one medium sauce pan, one small bowl, and one medium size bowl. In the sauce pan, place one cup of water, and the sugar together. In the small bowl, place the cornstarch and 1/2 cup water, whisking until smooth, set that aside. Now in the large bowl, add the lemon juice and eggs, whisking until smooth.
Turn the heat to medium and stir the sugar and water together until it comes to a boil. Pour in the slurry (that's the cornstarch and water mixture) and stir. Pay attention to this because it will get really, really thick. Once it comes to a thick gel, take it off the heat. Now, in the large bowl, with the egg and lemon juice in it. Slowly add about half of the hot gel. Make sure you are stirring the mixture while you are slowly stirring the yolk and juice. Add that back into the sauce pan and turn the heat back up to medium. Bring this back to a boil, add the butter and stir until the butter disolves.
Pour the lemon filling into the pie crust. If you are adding the whipped cream, you will want to cool the pie completely, at least one hour, then spread the whipped cream on top before serving. Follow the directions for meringue, below.
I use Pillsbury pie crust. It's what I grew up eating and I can't really make it better than that, I've tried and I just like it better. If you like to make your own or want to try a totally from scratch pie, I really good crust recipe is here.
To make the crust with no filling is called blind baking. Once you place your crust in the pie pan, bake it in a 450 oven for 10-12 minutes. Make sure you poke holes in the crust, all over, before baking. Or, place some tin foil in the pie pan and add about two cups of rice or dried beans. You can keep the beans/rice in a jar and use them over and over. The foil acts only as a holder for the beans or rice, which give weight to the crust helping it not shrink.
One pint of whipped cream
1/4 cup sugar
1 tablespoon vanilla
Add all to a stand mixture or large bowl. Whip/mix until it is thick and creamy. It should take about three to five minutes. You know it's ready when you lift the whisk or beater out of the cream and it holds a peak.
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread on filled pie, making sure to cover the edges. Bake in a 400 degree oven until the meringue is golden brown.