One of Enrique’s regulars came in the other day, and had a box full of lemons for him.
Turns out when he was a young kid, his chore was to plant lemon trees after school. Unfortunately, he never reaped the rewards until he was much older. Lucky for us, now all those trees are mature enough to give more than enough to share.
So what do with so many lemons? Make pie of course! When it comes to baking, I love to use Martha Stewart’s recipes. She always has helpful tips that make things easier. I usually have most baking ingredients on hand, except for unsalted butter. So if all you have is regular butter, use that, and leave out the salt. Also for Martha’s lemon curd she uses 1 tablespoon of lemon zest in addition to the lemon juice, but I left that part out. Everyone really liked that it wasn’t too tart.
For the crust
- 3 cups flour
- 2 sticks, plus 2 tablespoons, cold unsalted butter
- 1 teaspoon salt
- 1/4 cup ice water, plus more if needed
- 9 inch pie dish
- pie crust cutters, optional
For the lemon filling
- 1 cup sugar
- 2/3 cup lemon juice
- 1/4 teaspoon salt
- 1 1/4 stick unsalted butter
- 8 egg yolks (save the whites for the meringue)
- 1 cup cold water
- 1/4 cup corn starch
For the meringue
- 8 eggs, whites only
- 2/3 cup sugar
- 1/4 teaspoon salt
2. Add 2 sticks, plus 2 tablespoons, cold, unsalted butter in pieces.
3. Mix until mixture has the texture of coarse meal.
4. With the stand mixer running, slowly add 1/4 cup cold water until dough just sticks together. Add more water if necessary. Shape dough into 2 equal size balls and flatten into disks. Wrap each disk in plastic wrap and chill for an hour.
5. Next, roll out dough onto floured surface with a floured roller.
6. Place rolled out dough into a 9 inch pie dish. Trim excess overhang and add decorative trim if desired.
Martha’s tip: No pie weights? No problem! Line crust with wax paper and fill with dried beans.
7. Bake in a 350 degree oven for about 45 minutes, or until lightly browned.
8. While that’s in the oven, let’s get started on the lemon filling. In a medium saucepan, mix together 1 cup sugar and 1/4 teaspoon salt.
9. Add 2/3 cup lemon juice and 8 egg yolks. Whisk until blended.
10. In a measuring glass, measure 1 cup cold water. Add 1/4 cup corn starch and whisk.
11. Add to lemon mixture, along with 1 1/4 sticks butter. Whisk continuously over medium high heat until it coats the back of a spoon. Do not let it boil.
12. Pour into cooled pie crust.
13. Place in fridge. While that’s cooling, we can start working on the meringue.
14. Combine 8 egg whites, 2/3 cup sugar, and 1/4 teaspoon salt into your stand mixer.
Whisk until stiff peaks form.
Use a spatula to spread it over the lemon filling.
Place in 350 degree oven for 8-10 minutes or until lightly browned.