Elizabeth's Lemon Meringue Pie

I had not baked a pie in a very long time.   It was different when I had a large family to feed . . . 

I often baked pies and tarts then, but with there only being two of us now, I don't often bake pies and tarts because I love them so very much and they are far too tempting for me.   

I can't control my appetite when it comes to pie!  And my favourite pie of all has to be  . . . yep, you guessed it, Lemon Meringue!

I quite simply adore Lemon Pie . . .  and so having one of these in the house is even more tempting than having any other kind.  

This recipe here today is not your normal regular lemon meringue pie . . .  no, no, no  . . .  This one is a tad bit more special.  

It's my ex mother in law Elizabeth's recipe and I have been baking it for almost 40 years now.

 

So just what is it that makes this one special and that different than other Lemon Meringue pies?  Well . . .  this one has milk in it.  

It's also a tad bit sweeter than other recipes.  The filling is opague, not translucent.

Silky . . .  creamy  . . .  rich.   With lots of lemon flavour and then just a hint of vanilla.

 

I can hear your eyebrows raising.  Vanilla?  you say??  Yes, vanilla.  Believe it or not Vanilla really enhances the flavour of lemon and vice versa.  

You end up with an almost unctuosity . . . it's lemon, but not as you know it.  It's ultra lemon, but not smack in the face lemon.

It's subtle and yet  . . .  at the same time bold.   You will just have to try it and see what I am talking about.   Nothing artificial here.  

It's all natural.  And it's just plain good.  I think you will agree . . .  this could be your new favourite pie too.

*Elizabeth's Lemon Meringue Pie*

Serves 6 to 8

Printable Recipe 

This delicious lemon pie has a different filling to what most people are used to seeing in a Lemon Pie.  This filling is more opague and not as bright yellow or as tart. It is somewhat sweeter than the regular filling and quite delicious! 

For the filling:

190g of granulated sugar (1 cup)

70g of sifted cake flour (1/2 cup)

1 TBS cornflour (corn starch)

120ml of milk (1/2 cup)

225ml of boiling water (1 cup)

1 TBS butter

60ml of fresh lemon juice (1/4 cup)

3 large free range egg yolks

a dash of fresh lemon zest (optional)

1/2 tsp lemon extract

1 tsp vanilla extract 

For the meringue:

3 free range egg whites

1/2 tsp cream of tartar

48g of caster sugar (1/4 cup) 

You will also need one already baked pie shell   

 

First make the filling.  Whisk the sugar and flour together in the top of a double boiler, along with the corn flour.   Whisk in the milk until smooth, then whisk in the boiling water.  Add the butter.  

Place the top of the double boiler over a pan of simmering water and cook, whisking frequently, for about 20 minutes, or until the mixture has begun to thicken and bubble around the edges.   

Whisk together the lemon juice and egg yolks.   Temper with a bit of the hot mixture and then slowly whisk the egg mixture back into the hot  mixture.  Cook for a further 5 minutes.  

Remove from the heat and whisk in the lemon zest, and both extracts.   Allow to cool.  If you think the filling is too thick, you may whisk in boiling water, 1 TBS at a time, until you get the consistency that you want to have. 

Pour the filling into your prepared pie crust.  Allow to cool completely before proceeding.

Preheat the oven to 190*C/375*F/ gas mark 5.

Whisk together the egg whites and cream of tarter until the eggs become foamy.  Keep whisking, adding the sugar a bit at a time until  the mixture forms thick glossy peaks.  

Pile this mixture on top of the lemon filling, spreading it completely to the edges and sealing  in the filling.  I like to pile it higher in the centre.   

Brown in the hot oven for about 10 minutes.   Remove and allow to cool completely before cutting into wedges with a wet knife.  (This keeps the meringue from sticking to the knife.)