The Funky Kitchen

There’s just something special about lemon meringue pie, isn’t there?

I think the Better Homes & Gardens Dessert Cook Book (Copyright 1960) puts it quite well:

“Lemon Meringue Pie to do you proud

As you cut each pretty wedge, the yellow filling stands alone, yet is quivery and creamy. The meringue billows atop, snow white with brown peaks. Taste! Lemon-fresh flavor, tart and sweet.”

Also, I’m quite sure I could eat the whole pot of this filling by the spoonful. Alas, I resisted, so that I could make all of these lovely tarts!

You will have to forgive me, for I used store bought tart shells. How bad of me! I know! Bear with me, though, the filling is good enough to atone for my indiscretion. Next time I promise to make my own. Sometimes you just don’t have the time, you know?

Lemon Meringue Tarts

(Adapted ever so slightly from Lemon Meringue Pie in the Better Homes & Gardens Dessert Cook Book (1960)).

Ingredients

1 1/4 Cups sugar

7 Tbsp cornstarch

dash of salt

1 1/2 Cups water

3 eggs, separated

2 lemons, zested and juiced

2 Tbsp butter

1 tsp lemon juice

25 tart shells

1/2 tsp vanilla

5 Tbsp sugar

Directions

• In a saucepan, whisk together the sugar, cornstarch, salt and water. Bring to a boil and whisk until thick (~5 minutes).
• Whisking quickly, slowly pour in the separated egg yolks. Continue whisking for about a minute, so that they can cook through. If you are feeling paranoid about adding egg yolks to a hot mixture and the potential for scrambling therein, feel free to temper them. So long as you whisk vigorously and pour slowly, the likelihood that it will happen is minimal.
• Remove the saucepan from the heat, and add the lemon zest and butter, continuing to whisk until the butter has melted.
• Slowly stir in the lemon juice.
• Allow the filling to cool, stirring occasionally to prevent a film from forming.
• In the meantime, bake your tart shells, and beat the egg whites with the second measure of lemon juice until they form soft peaks.
• Gradually add the second measure of sugar, beating until stiff peaks form and all of the sugar is dissolved.
• Spoon filling into the baked shells, and then meringue. Spread the meringue to the edges of the tart shells to avoid its shrinking or shifting.
• Bake in a 350° F oven until the meringue is golden brown (~12 minutes).

As a note, making one recipe of this filling and meringue will do for a single 9-inch pie.  If you make a lemon meringue pie, make sure to let it cool all of the way down before you cut it. That way, your slices will have neat edges.

Someone close to my heart passed away a few days ago, and she loved lemon meringue pie.

These are for you, Mearle.

Tags: dedication to, lemon, lemon meringue, pie, tarts