Memory Lane Lemon Meringue Pie
Now I know most blogs start their firsts blog post with ‘Why this blog?’ and they write all about what they’re going to write on the blog. I’ve done that with my marketing blog as well. But this time, I suggest you check my about page and I’ll just jump right in with a delicious recipe!
A little while ago I came up with the idea to make a lemon pie. My grandmother and my mom then suggested I topped the lemon pie with a nice meringue. When they and the family lived in Aruba (where my mom grew up) they used to eat a delicious lemon meringue pie.
I absolutely loved the idea of making a pie that would hopefully bring back some nice memories for them. After a few tries and tweaks (which nobody had any problem ‘testing’) I finally came up with THE perfect lemon meringue pie.
So here’s what I did:
First things first and assemble all ingredients needed. Sugar, cornstarch, water, lemon juice, lemon zest, butter and egg yolks. And a blind baked pie crust, which I forgot to add to the ingredients in the picture!
Then take out a saucepan and combine sugar and cornstarch. Turn on the heat and slowly pour and stir in some of the water.
Keep on stirring, the mixture needs to thicken.
It’s starting to come together.
Yes, that’s how the mixture should be, nice and thick!
Now take half of this thick mixture and add it to the egg yolks.
Mix it really well.
Now you’ve got a nice clear yellow egg mixture.
Add this yellow mixture to the rest of the thick mixture.
And… you’ve guessed it, it’s time to start stirring again!
Now it’s time to put some flavor in. First up, butter.
Then the juice of two lemons.
And the zest of two lemons.
Stir some more.
Now you should have a fairly thick lemon filling. If you think that the filling isn’t firm enough you can always put the pan back on a low heat to thicken the mixture some more. Keep on stirring though!
Now take your delicious lemon curd and pour it into the blind baked pie crust.
And now, the meringue. You’ll need icing sugar, egg whites and cornstarch.
Put the egg whites in a clean, grease free bowl.
Whip to soft peaks.
Add half of the sugar a spoonful at a time.
Add the cornstarch. Then add the rest of the sugar a spoonful at a time.
You now have a lovely shiny meringue that you place at the edge of the pie with a spoon.
Next you take the rest of the meringue and spread it so the rest of the filling is covered in meringue as well.
Doesn’t that look delicious already?
Now the pie goes into a preheated oven for 10 to 15 minutes.
When the meringue is crisp and slightly colored, the pie is done! Now you just leave it to cool.
And there you have it, a delicious slice of Lemon Meringue Pie, mmmmmm!
Needless to say my mom and my grandmother both loved the pie and it brought back some nice memories. One of my aunts also tasted the pie and has been nagging me for the recipe ever since! Now that I’ve finally come around to writing the recipe I’ll send it to her. If you’d like to have the recipe as well, check out the short and printable version of the recipe below!
Just let me know if you enjoy this pie just as much as I do!