My dad’s birthday was a couple of weeks ago and he isn’t your typical cake guy. I knew right away I would either make a lemon meringue pie or a Boston cream pie. I was happy to make either but in the end I decided to go with a tart, lemon dessert. I love lemon meringue pie, though I have never been a big fan of meringue (I use to feed it to my dad’s dogs…) However, it appears this is another dessert that I have changed my mind on once I had it homemade.
The standard lemon meringue pie but with bold flavours!
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 1 cup all-purpose flour
- 1/8 tsp. salt
- 1/3 cup butter (I used salted)
- 1 tbsp. shortening
- 1 1/2 tbsp. cold water
- 1 1/2 tbsp. chilled vodka
- Pie Filling-
- 3 egg yolks
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tbsp. butter
- Rind from one lemon (I might do two next time for more lemon flavour!)
- 1/2 cup lemon juice
- 1/2 cup sugar
- 4 tsp. cornstarch
- 1/2 cup cold water
- 3 egg whites
- Pinch of salt
- In a small mixing bowl, sift in the flour and salt. Add the butter and shortening and use a pastry cutter to blend them into the flour until pea-sized. Mix the water and vodka and slowly add one tablespoon at a time, mixing with a fork. Dough should be moist, not soaked.
- Form the dough into a ball, gently flatten it on a floured surface with your hand and wrap in plastic wrap. Place it in the refrigerator for about an hour, until firm but pliable (I was impatient and waited maybe 30 minutes and it was definitely hard to work with.)
- Preheat oven to 475F.
- Set the dough out for a minute and then begin rolling it out onto a floured surface. Roll it out so it is a bit larger than your pie dish. Transfer to pie dish and adjust accordingly. Design your crust how you see fit. Using a fork, poke at the bottom of the pie crust about a dozen times. *My pie crust bubbled up greatly. I suggest using pie weights for the first couple of minutes and then removing them and allowing the crust to finish cooking as normal.
- Bake for 8-10 minutes or until golden. Transfer pan to wire rack to cool.
- Begin working on the meringue. In a small saucepan, add in the sugar and cornstarch over medium heat. Slowly add the water. Stir constantly until the mixture begins boiling. When it begins boiling, continuing stirring for 1-2 minutes. Remove from heat and allow to cool to room temperature.
- Time to begin the pie filling! In a small bowl, whisk the yolks and set aside. In another small saucepan, add in the sugar and cornstarch. Stir in the water and cook over medium until mixture reaches a boil, stirring frequently. Allow the mixture to boil for 1 minute, stirring constantly.
- We want to temper the egg yolks, so carefully stir in some of the hot sugar mixture into the egg yolks, working pretty quick so the yolks don't curdle. Proceed to stir the egg yolk mixture back into the remaining pan mixture. Bring back to a boil and stir for a couple of minutes, or until mixture is thickened. Remove from heat. Add om the butter, lemon rind, and lemon juice. Set aside while you finish the meringue (make sure to stir occasionally so a film doesn't build up on the filling.)
- In the bowl of your stand mixture, whip up egg whites and salt on high until soft peaks form. With the mixer on, slowly add the sugar and continue beating until stiff peaks form.
- Preheat oven to 350F.
- Your lemon mixture should still be pretty hot. If not, reheat slightly. Pour the filling into the cooled pie crust. Pour the meringue onto the hot mixture and carefully spread to the edges of the pie crust. This seals the pie (making sure your meringue sticks to the pie.) Place into the oven and bake for 15 minutes, or until slightly golden on top of meringue tips. Cool for a couple of hours before serving.