Lemon Meringue Pie

Today is my birthday.

And there is no way that I would rather spend it than with my family and in the kitchen.

So, I am having some dinner tonight with my family. On the menu? Maple Chicken and Ribs, Boiled Baby Potatoes, and my fave.... Lemon Meringue Pie!

So, let's start with the pie.

I am really not the biggest sweet fan. I am more of a savory girl. However, I do love anything lemon. I think it's because of the delicate balance of sweet and sour. So for my birthday, a lemon meringue pie would be the perfect treat.

Lemon Meringue Pie

Adapted slightly from http://www.canadianliving.com/food/baking_and_desserts/lemon_meringue_pie.php

Makes 1 Pie

For the Crust:

1 1/2 cups Flour

1/4 tsp Salt

1/2 cup Unsalted Butter, cold and cubed

1 Large Egg Yolk

1 tsp Lemon Juice

3 tbsp Ice Cold Water

For the Filling:

1 cup White Sugar

6 tbsp Cornstarch

1/2 tsp Salt

2 cups Water

4 Large Egg Yolks, beaten

1 tbsp Lemon Zest

1/2 cup Fresh Lemon Juice

2 tbsp Butter

For the Meringue

5 Large Egg Whites

1/4 tsp Cream of Tartar

1/3 cup Sugar

Preheat oven to 400ºF (200ºC)

For Pie Crust:

In a food processor, mix flour with salt. Add cubes of butter and pulse until mixture resembles course meal. Add beaten egg, lemon juice, and 1 tbsp ice water. Pulse to combine. Continue adding ice water by the tablespoon and pulsing until dough just starts to come together. Take the dough from the processor bowl and press into disc. Wrap in plastic wrap. Chill for at least 30 minutes or for up to 3 days.

On lightly floured surface, roll out pastry so it is large enough to cover a 9 inch pie dish without stretching. Trim edges of pie crust. Line with foil. Fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 15 minutes. Remove foil and pie weights. Prick shell all over. Bake 10 minutes or until evenly golden. Let cool on rack.

For Filling:

In heavy saucepan, mix sugar, cornstarch and salt. Stir in water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low.

Simmer for 3 minutes, stirring constantly. Remove from heat. Whisk one-quarter into egg yolks, whisk back into pan. Cook over medium heat, stirring for 2 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Set aside.

For Meringue:

In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in 1/3 of the sugar at a time until stiff peaks form.

Pour filling into cooled crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling. Sealing to crust, which prevents meringue from shrinking.

Spread over remaining filling making attractive peaks with back of spoon. Bake in center of 400ºF (200ºC) oven for 5 to 6 minutes until golden. Let cool on rack for about 5 hours or until set.