When Life gives you Lemons…. You Make Lemon Meringue Pie?

When my family moved from Germany to the US, we first “landed” in New England on the East Coast.  A year later, my father was transferred to the warmth of Southern California.  We were so excited about the “endless summers” described in the travel books we had read about California: no change of seasons as we were used to in Northern Germany.  Other changes in our life were that instead of having an apple and a cherry tree in our backyard, in California we had an orange and a lemon tree.

Actually, citrus trees are not indigenous to the Americas at all.  Apparently, lemons are said to stem from northeast India, northern Burma, and China.  In the second century AD, traders brought lemons and their seeds to southern Italy.  However, the cultivation of lemons really did not take off in Europe until the middle of the 15^th century in Genoa, Italy.  Later, the fruit was introduced to the Americas by Christopher Columbus, who brought lemon seeds to the Greater Antilles in the Caribbean during his voyages.  Much later still, in the 19^th century, lemons started to be panted in Florida and California.

Our lemon tree was of the “Four Seasons” variety:  it was evergreen and was able to produce both flowers and fruit throughout the year.  Really, it blossomed and had lemon fruit on it at the same time!  Amazing.

We would pick a lemon, wash the skin, and then use a rasp to grate the lemon peel.  My mom would save the grated lemon zest in a jar and sprinkle it with sugar to preserve it.  She would use the resulting candied peel in various cake recipes that called for lemon zest. 

Once the lemon was zested, we used the juice in a variety of recipes.  One of our favorites was to make Lemon Custard or pudding, but above all others to make Lemon Meringue Pie.

You can use the recipe below, to make them both: Custard and Pie.

Lemon Meringue Pie Ingredients: 

1 baked 9-inch (23 cm) deep-dish pie crust (recipe follows)

Custard or pie filling

1 1/4 c (250 g) sugar

1/2 c (60 g) all-purpose flour

1/2 t (4 g) salt

1 1/2 c (355 ml) water

1/3 c (80 ml) lemon juice (1 1/2 medium lemons)

3 eggs, separated

zest from 1 medium lemon

1 T (14g) butter

Meringue

3 egg whites, room temperature, stiffly beaten

1 pinch salt

6 T (13g) granulated sugar

1/4 t (1g) cream of tartar

1/2 t (2g) vanilla

For the Pie Crust

1 deep dish frozen pie crust, defrosted and baked according to package instructions

OR

1 c ( 120 g) all-purpose flour

1/2 t (3 g)  salt

1/3 c (75 g) butter or shortening

2-3 T (30 – 45 ml) cold water

Preparation

Pie Crust

Preheat oven to 425 F / 220 C

Combine the flour and salt in a medium mixing bowl.  Cut in the shortening using the edge of 2 dinner forks:  pull the forks through the flour in opposite directions until the clumps are the size of small peas. Moisten the flour with the cold water one tablespoon at a time while tossing the flour mixture in the bowl until all the flour is moistened and the dough no longer sticks to the side of the bowl. 

On a lightly floured surface shape the mixture into a ball.  Wrap the ball in plastic wrap and refrigerate for about 45 minutes. 

With a floured rolling pin, roll the ball into a round flat dough circle about 2 inches larger than an upside-down 9-inch pie form. Fold the pastry in half, then half again.  Place it in a pie form, and carefully unfold the rolled dough circle. Prick the bottom and side of the pastry with a fork to prevent the dough from puffing up while baking. Bake 13 to 15 minutes until light brown.  Cool on a cooling rack.

Lower the oven temperature to 350 F / 175 C.

Pie Filling – or Lemon Pudding:

Hint: I always make sure that I have all my ingredients measured out in separate bowls/cups before starting the process. 

Combine the sugar, flour, salt, and water in a heavy saucepan.  Stir constantly over medium-high heat until the mixture boils. Make sure you keep scraping the bottom, so the mixture does not scorch.  Bring to a boil, stirring constantly and vigorously, for 1 minute.  Remove from heat.

In a small bowl, slightly beat the egg yolks with a fork.  Then pour about 1/3 of the boiled mixture into the egg yolks.  Mix well with a whisk, and then pour the egg yolk mixture back into the pan with the boiled ingredients. 

Place the pan on the stove and cook for 1 more minute, stirring constantly and, again, vigorously.  Remove from the heat and add the butter.  Mix.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked pie crust and top with meringue.

Meringue

In a medium bowl, beat the room temperature egg whites and pinch of salt until stiff, but not separating.  Add cream of tartar.  Beat some more.  Next beat in sugar, one spoonful at a time.  Continue beating until the egg whites are stiff and glossy and the sugar is completely dissolved.  Add vanilla and beat some more. 

Top the pie and lemon custard filling with the meringue.  Make sure you seal the edge of the pastry with the meringue.

Bake in a 350 F oven for 12 to 15 min or until nicely browned.

Cool on a baking rack for 1 hour, then refrigerate for several hours so that the filling is set before serving. 

Enjoy and Bon Appetit

NB:  Many recipes out there use corn starch to make the lemon pie filling.  I prefer to use flour.  For reasons why, please see my post about corn products.

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