Lemon Meringue Pie – A holiday favourite
What are some of the favourite pies in your family?
In our home it is a full fat, full sugar, Lemon Meringue Pie, that is more on the tart side, with a graham cracker crust.
A few years ago we were enjoying a dinner at my brother and sister in laws’ home. For dinner my husband had picked up a few pies, two of his favourites Cherry and Lemon Meringue.
At that dinner, I shared I had not made a Lemon Meringue Pie from scratch in years. Now, for each family get together at Christmas, Easter, Thanksgiving and even birthday, the pie is requested.
I know Lemon Meringue Pie sounds a little odd for the holidays.
Each time it is enjoyed by many with no left overs.
This recipe does require a bit of planning. You could make this gluten and dairy free by using gluten free Graham Cracker Crumbs and plant based Butter.
To download the recipe please click on this Lemon Meringue Pie
Sharing our recipe:
1 1/3 cup Graham Cracker Crumbs
1/3 cup butter
4 egg yolks
2 tbsp lemon rind (from approx. 4 lemons)
½ cup lemon juice (from approx.. 4 lemons)
1 ¼ cups granulated sugar
6 tbsp cornstarch
2 cups water
3 tbsp butter
4 egg whites
¼ tsp cream of tartar
6 tbsp granulated sugar
- Prepare the base. Melt the 1/3 cup of butter; then add the Graham Cracker Crumbs. Mix well together. Then press into a 10 inch (25 cm) pie plate that has been prepared.
- Bake the base in the oven for 10 minutes at 350. Then remove to cool.
- Prepare the filling. In a heavy saucepan combine sugar and cornstarch.
- Stir in 2 cups of water, stirring as you do this, over medium heat. Turn heat down.
- Add egg yolks, butter, lemon juice and rind and whisk mixture together, until small bubbles start to appear. Remember to taste, to ensure you have the tart or sweetness you prefer. Turn off the heat and continue to whisk the filling. It should start to feel thicker.
- Pour into the Graham Cracker Crumb Base. Then let cool for a few minutes.
- Prepare the meringue. Beat the egg whites with cream of tartar and sugar until the mixture holds soft peaks.
- Spoon over filling and decorate with knife or fork with your preferred design.
- Bake at 350 until the meringue is a golden brown. Keep a close eye on this.
Remove from the oven. Then cool at room temperature for a minimum of 2 hours. Suggest making this the day before you would like to serve it.
If you really enjoy lemon, the filling above can also be used to create Lemon and Shortbread Tarts. This recipe was first created when I was working as an executive assistant and had the true joy to work with Ian, an amazing leader I had the pleasure of working with for many years.
What is your favourite dessert?
As we look forward to Easter Weekend, the Lemon Meringue Pie has been requested once again.
What will enjoy this holiday weekend or for your next gathering?
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