Lemon Meringue Pie-Tips for Perfectly Homemade Meringue

Lemon Meringue Pie is a classic pie! If you love the lemon flavor it is definitely a pie for you! The lemon filling is so refreshing and delicious and I love it with the the fluffy, sweet meringue.

Lemon Meringue Pie Hero 1

I learned how to make the lemon meringue pie from my mom, using a recipe that was her great grandma’s. She shared with me that she always remembers her great grandma having a lemon meringue pie baked every time they visited. It is one of her memories of her great grandma.

Lemon Meringue Pie Recipe

Crust:
1 baked pie crust. Either a homemade pie crust or a premade crust. (Tip: use a fork and the bottom and sides of the crust in the dish to prevent the crust from bubbling while baking). Lightly beat 1 egg white and brush the crust during the last five minutes of baking to seal it for the lemon filling. Be sure to do this step to prevent crust from getting soggy from the filling.

Filling:
1 cup + 1 Tbsp sugar
2/3 cup water
1/2 cup Clabber Girl Corn Starch
3/4 cup lemon juice
2 1/2 tsp grated lemon zest (about 3 lemons)
4 large egg yolks
1 pinch of kosher salt

1 1/4 cups boiling water (that will be added in).

Meringue:
4 large egg white at room temperature
1 Tbsp Clabber Girl Corn Starch
1/4 cup water
1/2 cup sugar
1/2 tsp cream of tartar

Directions for the filling:
In a medium sauce pan, combine the corn starch, sugar and salt together and whisk to get rid of all the chunks. Then add the remaining filling ingredients except the boiling water and mix until it is combined thoroughly.
Add the boiling water and whisk the mixture together. Bring it to a boil and continue stirring. Reduce heat and cook and continue to stir for about a minute more. The filling mixture will turn a glossy yellow.

Immediately pour the filling mixture into the prepared pie crust. Allow the filling to cool completely then put in the refrigerator so it is nice and cool for the meringue.

Directions for the meringue:

Preheat oven to 350 degrees.
Mix the corn starch and water together in a pan on medium heat. Stir constantly until it thickens into a gel. This happens fast, about 2 minutes. Set the gel aside. In a mixing bowl, gently beat the egg whites and the cream of tarter to dissolve. Using a hand mixer, begin beating until foamy, then slowly sprinkle in the sugar while beating. Continue to beat until stiff glossy peaks form. Then add the gel that was set aside and continue to beat a little longer.
Immediately spread the meringue on the cooled pie and spread out using a spatula. Smooth it out or add peaks with the meringue. Place in the oven and bake for 12 to 15 minutes or until golden brown for your liking. Let cool for 15 minutes before cutting and serving.

Slice of Lemon Meringue Pie

Tips for the meringue:

Making the meringue for the pie can be a bit tricky! Here are some tips to help make a great meringue.

Use fresh eggs for the meringue. Make sure they are at room temperature. Fresh eggs will give you more of a fluffy volume of meringue than older eggs. Room temperature eggs will beat faster than colder eggs right out of the refrigerator.

Heat plays a major part in making meringue. The humidity in the air will cause your meringue to loose volume and flatten faster.

Stainless steel or glass bowls work best for making meringues. Plastic bowls can carry traces of oils or grease that will effect the stiffness of your meringue.

Use a hand mixer to whip the egg whites rather than beating them by hand. It can take a while and for the meringue to form constant whipping is needed.

By cooling the lemon filling of the pie before adding the meringue will help the meringue to stay stiff and set during baking and afterwards.

When serving the lemon meringue pie, use a knife dipped in cold water to help prevent your meringue from breaking down at serving.

Lemon meringue pie only lasts generally a day, maybe 2 and then the meringue will start breaking down and weep. It is great to make as a pie that will be enjoyed in the day of baking.

Enjoy this classic lemon meringue pie recipe. The wonderfully delicious tart flavor with the creamy meringue is a family favorite.

Making Blackberry Galette

Blackberry GaletteHello, friends.

Let’s talk about blackberry galettes, shall we? Way back in the beginning stages of the blog, I was terrified to make a pie. I would dream of one day making a beautiful lattice pie with perfectly cooked apples or berries inside. People would gasp and I would be proud. Unfortunately, my luck with pie crust hasn’t always been great. There has always been something about pies that terrify me. Don’t ask me why. It wasn’t until a year later that I would stumble across this recipe for a thing called a “galette” that I would begin my journey to pie making nirvana.

A galette or a “crostata” if you want to be super fancy, is essentially an open faced pie. The best part about a galette is that the edges can look terrible, even horrid, and once it bakes it will look absolutely stunning. Seriously! The galette works the rustic look quite well. Just like a pie, you can use a plethora of different fruits. I’ve used cherries, grapes, and strawberries in the past. I hope to adapt recipes with peaches and one with apples. Hopefully sooner than later!

Taking that first bite into the galette is a far different experience. You have this perfect combination of warm fruit filling to buttery crust ratio. A galette is definitely my preferred way of making a pastry. In my opinion the presentation is equally as impressive and it doesn’t have to look perfect. If I have no idea what to do with fruit in my fridge, I 9 times out of 10 make a galette. It’s the perfect party good. Easy to serve and even easier to enjoy. Add a scoop of ice cream or a dollop of whipped cream on top and you just can’t beat it.

Blackberry Galette

Ingredients:
For the dough:
1 1/3 c. all-purpose flour
1 Tbsp. sugar
½ tsp. fine sea salt
1 large egg
Heavy cream, as needed
8 Tbsp. unsalted butter, chilled and cubed
Juice & zest of one Meyer lemon
For the filling:
3 cups blackberries
½ cup sugar
Pinch of salt
Juice & zest of one Meyer lemon
3 to 4 tablespoons cornstarch
For the whipped cream:
2 to 3 Tbsp. sugar
1 c. heavy cream

Directions:

Step 1. For the dough: In a medium mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a liquid measuring cup add the egg and lightly beat with a fork. Add enough heavy cream until the mixture reaches 1/3 cup. Whisk together to combine. Set aside.

Mixing Galette Crust

Step 2. Add the chilled cubes of butter to the flour mixture and begin cutting the butter into the dough using a pastry cutter or just your hands (if you’re feeling really rustic). You are looking for pea-sized morals of butter and the for the mixture to look like moist sand. Add in the lemon juice and zest. Slowly drizzle in the egg/cream mixture (up to ¼ cup) and mix to the dough begins to come into shape. Transfer dough to a lightly floured work surface. Flatten into a disc and cover with plastic wrap. Allow the dough to rest in the refrigerator for 1 hour. (Note: dough will last in the fridge up to 3 days.)

Galette Dough Crumbs

Step 3. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. For the filling. In a medium mixing bowl combine the berries, sugar, salt, lemon zest, lemon juice, and cornstarch. Stir to combine. Set aside.

Blackberry Galette Filling

Step 4. Once the dough has rested take it out of the fridge and allow to soften up a bit so it is easier to work with. Roll the dough out until it reaches 12-inches in diameter. Take the filling and place it in the center of the dough. Spread it out, leaving roughly a 1-inch perimeter around the doughs edge. Begin folding the edges of the dough over the berries. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust. Bake for 35 – 45 minutes or until the crust of golden brown and the fruit is bubbly. Allow to cool before serving.

For the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Doing this will allow the cream to stay cold and create stiff peaks quicker. Place the sugar into a mixing bowl and add the heavy cream. With a hand mixer or metal whisk, whisk just until the cream reaches stiff peaks, about 7 to 9 minutes. Add the vanilla extract in one tablespoon increments until desired taste is reached. Store in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds to reincorporate the air back into the cream.

Strawberry Rhubarb Pie

One of my favorite summer desserts is homemade Strawberry Rhubarb Pie! I am a big fan of fruit pies, so this is one I make every summer when we can harvest the ingredients right from my own garden. The combination tartness from the rhubarb and sweetness from the strawberries is just SO delicious. Paired with the crust from the pie making it truly a summer dessert must have!

strawberry rhubarb pie4

Our strawberries in the garden and producing well! We have a decent size patch and the end of May/most of June we enjoy strawberries fresh from our own patch. This is the second year for our rhubarb plants and they are producing good stalks as well for us to harvest! What better way to use both the strawberries and rhubarb than in a pie!

strawberry rhubarb pie full

Strawberry Rhubarb Pie

Ingredients:
Crust:
1 1/2 cup all-purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Filling:
2 Tbsp. Clabber Girl Corn Starch
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 cups fresh strawberries, sliced
2 Tbsp. butter
1 egg white
2 Tbsp. granulated sugar
1/4 tsp. vanilla

Directions:
Pie crust:
In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

strawberry rhubarb pie filling

Pie Filling:
Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400 degrees F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.

Perfect Pie Crust At Your Fingertips

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Let’s face it: few things are as loved and as feared as homemade pie crust.

We love it because at its best, it’s perfectly flaky, yet perfectly tender, and it reminds us of Grandma and the comforts of home. But many novice bakers have avoided mastering this kitchen repertoire staple because it has the reputation of being very difficult.

The truth is, pie crust is a little tricky, but not nearly as scary as it may seem. Let’s walk through some of the basics that will help you make a perfect pie crust from scratch.

Fats

Some people love butter, others prefer vegetable shortening, and still others swear by lard. You can use any or a combination of all of these fats. Butter doesn’t give pastry quite the flakiness that shortening does, but the flavor is much richer. Shortening generally makes the dough a little easier to handle, but you do sacrifice some flavor. Lard produces a flaky crust as well. Combinations of fats often create the best results.

Keep Ingredients Cold

Whether you opt for shortening or use Grandma’s recipe that calls for lard, one secret to flaky crust is to keep your ingredients cold. Flaky crust is created by pieces of un-melted fat rolled between layers of flour, which then melt during the baking process, leaving crispy pockets. Chill fats, water and even your flour thoroughly to maximize flakiness.

Mix Properly

Cut fats into dry ingredients before adding liquids. Using a pastry blender, a couple of forks, or the paddle attachment of a stand mixer, combine fats and dry ingredients until coarse crumbs form. Then add cold water a bit at a time until the dough holds together. Don’t overwork your dough. Too much kneading will make it tough.

Flour Thoroughly

Be sure to flour your work surface before rolling out the dough. The last thing you want is for your perfectly rolled pastry to stick to the counter top! Dust the surface liberally with flour, and rub flour on your rolling pin, as well. Alternately, you can roll crust between pieces of parchment paper.

Handle With Care

Don’t handle the dough any more than necessary. Heat from your hands will transfer to the pastry, causing the fats to melt and sabotaging your flaky texture. To safely transfer your dough to the pie plate, gently roll it up over the rolling pin and slide it off into place.

Chill Before Baking

Pie dough has a tendency to lose its chill once its been rolled, shaped and fitted to the pie plate. It never hurts to pop the entire plate, dough and all, into the freezer for one last chill. Thirty minutes in the freezer will allow the fats to solidify again and help keep the dough from shrinking once it goes into the oven.

‘Baking Blind’

For pies with a cream filling, you will need to pre-bake your pie shell, also known as “baking blind.” To keep the crust from shrinking in the pan, it’s helpful to line your formed shell with a piece of parchment paper and fill with ceramic pie weights or dry beans. Remove them before cooling.

Top Crust

Don’t attempt to put a top crust over warm pie filling. Your dough is essentially glued together with butter and water and will quickly fall apart if placed over hot filling. Also, some recipes call for an egg wash, which will give your crust an attractive shine. Another option is a milk wash, which is often paired with a sprinkling of sugar to create a nicely browned crust.

So break out your rolling pin, tie on that favorite apron and stride confidently into the kitchen. You’ve got this! With these helpful hints and a bit of practice, you’ll be serving up your own perfect pie crust in no time.

Strawberry Piña Colada Pie

Photo from http://chewnibblenosh.com
Photo from http://chewnibblenosh.com

This tropics-inspired Strawberry Piña Colada Pie made its debut at the inaugural Rev event in Indianapolis. Rev, a fundraiser for the Methodist Health Foundation and Indiana University Health, brought in more than forty restaurants and caterers, five bands and two celebrity chefs to the Indianapolis Motor Speedway. A food-centered event for a cause? Count us in!

We served up this pie all evening, and the top Indy 500 drivers gave it a thumbs up. We think you’ll love it, too! The homemade snickerdoodle crust is slightly soft, and coconut cream pudding with crushed pineapple make for a sweet and flavorful filling. Topped with strawberries and whipped cream, this pie is a fresh addition to any dessert table. Make this for your Mother’s Day get-together this weekend, or simply to enjoy yourself. Check out the step by step instructions from Chew Nibble Nosh.

Strawberry Piña Colada Pie

Snickerdoodle Crust

2 ¾ c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1 ½ c. granulated sugar
½ c. butter, room temperature
½ c. shortening
½ tsp. vanilla
2 large eggs
3 tbsp. whole milk (to roll dough in-mix together in small bowl)
3 tbsp. granulated sugar (to sprinkle on dough)
3 tsp. cinnamon (to sprinkle on dough)

Directions:

  1. Preheat oven to 375 degrees.
  2. In the bowl with mixer, beat butter and shortening on medium-high speed for 1 minute, until smooth and creamy. Add sugar and beat until fluffy. Add eggs, mixing after each addition, then milk and vanilla.
  3. In a medium bowl, whisk together flour, soda, cream of tartar, salt and cinnamon.
  4. Set mixer at low speed, and slowly add dry ingredients to butter mixture. Mix until combined.
  5. Chill dough for 1 hour. Once dough is chilled, scoop out 1 ¼ cups of dough and press into bottom and halfway up side of 9×9 square or 9-inch pie pan.
  6. Combine the cinnamon and sugar, and sprinkle the dough generously.
  7. Bake at 375 degrees for 10-15 minutes or until done.
  8. Let crust cool completely before adding pie filling.
  9. You can scoop out the rest of the dough and roll in cinnamon sugar to make snickerdoodle cookies, or make an extra crust.

Filling and Topping

8 oz. cream cheese (softened)
2 oz. milk
Coconut cream pudding (3.4oz. box)
8 oz. crushed pineapple (undrained)
1 oz. pecans (chopped)
2 c. whipped cream, plus more for piping
¼ c. coconut flakes (toasted)
1 1/4 c.  sliced strawberries (may be sweetened with sugar if desired)

Directions:

  1. In a mixing bowl, beat cream cheese and milk until blended.
  2. Add dry pudding mix and pineapple, and beat for 2 minutes.
  3. Add in whipped cream and pecans, and mix until just combined.
  4. Pour into prepared snickerdoodle crust.
  5. Refrigerate until firm (at least 3 hours).
  6. Garnish with strawberries in center of pie, then pipe outside the strawberries with extra whipped cream.
  7. Garnish with toasted coconut flakes on piped whipped cream.
  8. Keep refrigerated.

Add a Little Sunshine with Lemony Goodness

Lemon Raspberry PieRich in vitamin C, calcium, potassium and magnesium, lemons have been used as home remedies to relieve colds and sore throats (lemon and honey).

For Spring we are more interested in the delightful and refreshing flavors lemons bring to some of our favorite foods.

The skin, or zest, is used as a flavoring in many recipes like Lemon Poppyseed Bundt Cake and Cherry Apple Crumble Tart. Lemon Raspberry Pie is our personal favorite cream pie yet Lemon Meringue Pie is probably the all time favorite home baked cream pie.

Don’t forget the creamy sweet-tart pudding is also used as a filling in recipes for doughnuts and our delectable Triple Layer Coconut CakeLemon Curd Filling is a sweet-tart lemon pudding.

Add a little sunshine in your life with the delightful flavors of lemons!