Lemon Lovers Lemon Pie
Lemon, lemon everywhere, from the crust to the filling, to the topping. This pie is a lemon lovers delight full of mouth-puckering goodness. The recipe comes from my mother's collection and was Dad's favorite pie.
Prep crust: 15 minutes Bake crust: 10 minutes at 350° Prep filling: 45 minutes Prep meringue: 10 minutes Brown meringue: 10-12 minutes at 350°
Makes: 6 servings Pan: 6-inch pie plate Difficulty: intermediate
Ingredients:
Crust:
3/4 cups lemon wafer crumbs (see "tips")
3 tablespoons butter, melted
2 tablespoons sugar
1-2 teaspoons crushed lemon drops (optional)
Cooking spray
Filling:1/2 teaspoon grated lemon rind (1/2 lemon)3 tablespoons plus 1 teaspoon fresh lemon juice (about 1 lemon)2 tablespoons plus 1 teaspoon water2 large egg yolks (reserve whites for meringue)1/2 cup plus 3 tablespoons (141g) sugar1/4 cup (31g) cornstarch1 cup plus 2 tablespoons water1 1/2 tablespoons butterSmall pinch salt
Meringue Topping:2 large egg whites1/8 teaspoon cream of tartar2 tablespoons sugar
Directions:
Adjust an oven rack to center for crust and another rack to about 6 inches below top heating element for meringue. Pre-heat the oven to 350°.
To make crust: Process lemon wafers to fine crumb consistency. Melt the butter in a microwave oven. In a small bowl, stir together crumbs, melted butter, and sugar. Prepare a 6-inch pie plate with cooking spray. Use your fingers to press crumb mixture on bottom and up sides of pie plate. Tamp down with the back of a measuring cup or spoon. Bake 10 minutes at 350° on center rack. Let cool on wire rack.
To make filling: While crust is baking, begin filling preparation. Grate lemon rind and set aside. In a small bowl, whisk together lemon juice, 2 tablespoons plus 1 teaspoon water, and egg yolks. In a separate small bowl, sift together sugar and cornstarch.
Heat 1 cup plus 2 tablespoons water and lemon rind in a saucepan until almost hot, but not simmering. Slowly add sugar mixture, whisking hard. Add a small amount of hot mixture to egg yolk mixture and whisk to combine. Remove the saucepan from the heat and then slowly add egg yolk mixture to saucepan. Whisk vigorously to prevent egg from scrambling. Return the saucepan to the heat and add butter and salt to filling.
Allow mixture to begin simmering and then quickly turn down heat to medium low, whisking frequently. Cook filling 13-15 minutes until mixture is thickened and clear and there is no taste of cornstarch. Do not overcook! Pour filling into crust. Top pie with meringue while filling is still hot.
Pre-heat the oven to 350°.
To make meringue topping: In a clean metal or glass bowl, whip the egg whites with an electric beater until glossy and beginning to hold shape. Add cream of tartar and beat to combine. Slowly add sugar a tablespoon at a time, beating well until sugar is incorporated. Continue beating until stiff peaks form. Spread meringue over pie, taking care to spread all the way to edges of pan. Place pan 6 inches below top heating element in oven (meringue should be 4" from element) and bake 10-12 minutes at 350° until mottled golden brown. Start checking meringue at 8 minutes to prevent scorching. Remove pie from oven and let cool on wire rack.
Tips:
- For cookie crumb crust, use Mandy's Zesty Lemon Cookie Thins (19 cookies) or other crisp lemon wafer.
- You can replace cookie crumb crust with pre-baked pie pastry shell. Make sure you pour hot filling into hot crust to prevent "soggy" crust.
- You can top thoroughly chilled pie with 1/2 cup whipped cream in place of meringue.
- To make crumb crust for 9-inch pie plate, use 1 1/2 cups lemon wafer crumbs, 5 tablespoons melted butter, and 1/4 cup sugar.
- To make filling for 9-inch pie plate, use grated rind of 1 lemon, 1/3 cup fresh lemon juice, 1/4 cup water, 3 egg yolks, 1 cup (203g) sugar, 1/3 cup plus 2 teaspoons (44g) cornstarch, 1 3/4 cup water, 2 tablespoons butter, 1/8 teaspoon salt. Cook for up to 25 minutes. Make meringue with 3 egg whites.