It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.
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This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.
I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.
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In the blurb above, they mention that this version of lemon meringue pie is slightly different. I’m not sure what’s all that different about it other than they have a flattened top on it, which takes away one of the best parts (and defining features) of the whole thing.
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Ingredients. Lemons are from a local tree, as described above.
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I have a pastry blender somewhere, but I decided to just try to do it with a whisk instead–this did not go well.
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Rater than use the suggested pastry blender, I decided to switch to the stand mixer–not the ideal tool, but I didn’t want to drag out the food processor too.
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The stand mixer did well enough, now we’ll skip ahead to fitting the chilled dough into the pan. I made individual tart pies instead of one big pie–maybe that helps makes it different from other lemon meringue pies.
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After pre-baking (blind baking) the crusts. Not very dark, but that’s okay–we don’t want them to be over done. We’ll put these to the side while I now work on the filling.
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Mixing in the cornstarch–the rest has already been mixed.
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Separating the eggs.
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Egg yolks go into the filling.
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Sous chef helps by grating lemon peel for me while I work.
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Stirring in the lemon peel and butter.
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Crusts filled and ready to bake.
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While the pies bake, I’ll work on the meringue.
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Extremely stiff peaks.
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I had enough meringue to make the more traditional mounds on top, so I went with it (despite their instructions to smooth it flat).
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After baking. Looks like meringue to me.
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Here’s a little lemon meringue pie for you–makes enough for 2 to share or one to thoroughly enjoy.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group16/13/IMG_9361.jpeg?w=720&ssl=1)
Final picture, with an inside view. These were actually very good, and the little size was actually a fun change–I guess these ended up different than most lemon meringue pies after all.
Grade: A