Lemon Meringue Pie

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Spring is in the air, and what better way to celebrate the bright, zesty flavors of the season than with a classic Lemon Meringue Pie? This isn't just any pie, though. This is my Lemon Meringue Pie, the one that holds a special place in my heart, thanks to my Dad.

You see, my Dad was a die-hard Lemon Meringue fan. Every year, without fail, his birthday request was a slice (or two, or three!) of this pie. He loved it tart the way his favorite aunt used to make it. Not those overly sweet, cloying versions you sometimes find. He wanted the pure, unadulterated zing of lemon, and that's exactly how I make it.

I've always preferred a graham cracker crust for its slightly sandy texture and sweet-salty contrast to the tart filling. But if a traditional flaky pie crust is your jam, go for it! This recipe adapts beautifully.

A Slice of Sunshine and Memories

Baking this pie always brings back a flood of memories. I can almost hear my Dad's delighted "Mmm!" as he took his first bite, his eyes twinkling with joy. It's a reminder that food isn't just sustenance; it's a vessel for love and cherished moments. So, let's dive into creating a slice of sunshine and memories!

Tips for Lemon Meringue Pie Perfection:

• Fresh Lemon Juice is Key: Don't even think about using bottled juice. Freshly squeezed lemon juice is essential for that vibrant, tangy flavor.  Bottled lemon juice can sometimes give an artificial or even metallic taste to the pie.

• Zest Matters: Don't skip the zest! It adds a concentrated lemon aroma and flavor that elevates the filling.  The zest is the key.

• Cook the Curd Properly: Cook the lemon curd over medium-low heat, stirring constantly, until it thickens. You want it to coat the back of a spoon. Don't rush it, or you'll end up with a runny filling.

• Cool the Curd: Let the curd cool completely before adding it to the crust. This helps it set properly.

• Meringue Magic: For a stable meringue, make sure your bowl and beaters are clean and grease-free. Use room-temperature egg whites, and add the sugar gradually. Beat until stiff, glossy peaks form.

• Seal the Edges: When spreading the meringue, make sure it touches the crust all the way around. This helps prevent shrinkage.

• Browning the Meringue: Broil the meringue for just a few minutes until golden brown. Keep a close eye on it, as it can burn quickly!  If you have a kitchen blow torch, you can use that, too.

Serving a crowd? As you can see in the recipe, I typically use a pie plate to make my Lemon Meringue Pie, but if you could make Lemon Meringue Pie squares by making it in a sheet pan instead. Think of these like Lemon Squares taken to the next level!

Enjoy a slice of sunshine and memories!

Jen Vondenbrink is a cooking, food, and lifestyle blogger at Appetite for Life since 2020.  Jen Vondenbrink has over 35 years of professional cooking experience apprenticing with local pastry and artisan bread makers, working for culinary innovator J. Bildner & Sons in Boston, as well as Starbucks Coffee Company in Seattle, Washington. Jen Vondenbrink has published cookbooks such as Thanksgiving Recipes From Home, Fun Summer Recipes, and the Cozy Soup Cookbook.  Jen Vondenbrink also hosts the Appetite for Life Cooking Club, where members get insights to enhance their cooking.  Jen Vondenbrink offers cooking classes and cooking coaching, working one-on-one with people to strengthen their cooking knowledge and skills.