Recipe:  Lemon Meringue Pie

Our Easter was extremely quiet this year. There was no big family gathering as on past Easters. I am still not sure exactly how I feel about that; definitely mixed feelings on this. There were at least ten people missing from around the dinner table. Ha- as a matter of fact, herein lies part of the problem- we no longer HAVE a dinner table because we haven't the room for one anymore, our home is too small to accomodate the size table needed.

So, I guess I am feeling kind of sad about the whole thing. 
Another part that I feel sad about was the dessert I made for the four of us that were here for dinner. I always offer two suggestions for Easter dessert and this year was no different- who wants lemon meringue pie and who wants angel food cake with cherry pie filling and whipped cream. I take a poll and make whichever one gets the most requests, and it is usually the angel food cake. This year, because there was only the four of us, I went ahead and made the lemon meringue pie. I hadn't made one since the late 1990's, at least not from scratch. Finances dictated that, this year, a homemade-not-from-a-box pie was on the menu.

I researched recipes (there are tons!) and just went with the one I have in my collection of pie recipes. I have used this recipe before and as far as I remembered it was always a success. It was this year as well, except for myself. I found it to be too sweet and not lemony enough. The rest of the household loved it and devoured it. 

I am thinking the reason I didn't enjoy it is because, ever since I stopped drinking pop (soda for my American friends) EVERYTHING tastes way sweeter. I even don't eat as much chocolate (gasp!! I know, right?!?) as I used to. 

I am sharing the recipe here. Maybe you will have better luck with it then I did... I also tried a different pastry recipe - why I did that I have no idea - but I liked it and will use it again.

Lemon Meringue Pie (makes 1 pie)

Filling

1 cup sugar
3 tbsp cornstarch
2 cups hot water
3 egg yolks
Juice of 2 lemons
1 tbsp margarine
1/4 tsp salt
1 baked, 9-inch pie shell (recipe follows)

Meringue

3 egg whites at room temperature
1/4 tsp cream of tartar
6 tbsp sugar

Filling: In a medium sized pot, stir together the sugar and cornstarch. Stir in hot water and egg yolks. Place over medium heat and bring to a boil, stirring constantly. Boil about 1 minute, then remove from heat. 

Stir in lemon juice, margarine and salt. Cool.

Spoon filling into baked pie shell.

Meringue

Beat together egg whites and cream of tartar until you have a stiff froth. Add sugar gradually while beating until stiff and sugar is dissolved. Pile onto filling, making sure to seal it to the pastry all around - there should be no filling showing at all.

Bake near top of 350 degree F oven about 10 to 15 minutes until browned.

Pastry ( yield: 6 to 8 shells)

(This is basically the same as my regular pastry recipe except it has brown sugar and baking powder added. My pastry turned out great and I will use this one again. It makes way more than you need for one pie shell and it freezes well. Now I have extra pastry for whenever I get the urge to bake more pies or tarts)

5 cups flour
3 tbsp brown sugar 
2 tsp salt
1 tsp baking powder
1 lb lard, fairly cold
1 egg
2 tbsp vinegar

Enough cold water to make 1 cup

Put flour, brown sugar, salt and baking powder into a large bowl.

Mix thoroughly. Cut in lard until the size of tiny peas.

Break egg into a 1 cup measuring cup and beat with a fork, Add vinegar. Pour in enough cold water to measure 1 cup. Pour a little at a time over flour mixture, tossing and stirring with a fork until all liquidis absorbed. Shape into ball. Divide into 4 flattish balls. Wrap and store in fridge for up to 2 weeks. Freeze to have a continuing supply on hand.
​
To make a baked pie shell:

Divide one of the flattish balls in half, using one half for pie shell. Wrap the other half for either storing in the fridge or freezing.

​Roll out to fit pie plate, flute edges and prick all over with a fork.

Bake in 400 degree F oven about 10 to 15 minutes until lightly browned.