A no-fail recipe for a classic lemon meringue pie that’s easy to make, especially if you use store bought, ready maid graham cracker crusts.
Good Housekeeping sent me The Little Book of Baking to review. It only has 55 recipes, but it’s filled with the basics that every baker should know how to bake. It’s also loaded with tips every baker should know: how to measure flour, how to make a pie crust, volumes of pans, and so much more, all in a cute little spiral bound book. Details on how you can win a copy of The Little Book of Baking are at the bottom of this post.
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I chose to make the classic lemon meringue pie recipe. Lemon meringue is an easy pie to make, you just cook the filling on the stove and brown the merinuge in the oven. If you’re intimidated by making pie crust, you can buy a crust. Since I had mini graham cracker crusts in the pantry, I decided to make tarts.
If you struggle with separating the egg whites from the egg yolks, the easiest way to separate them is with your hands. Just crack the egg and gently cradle the yolk, letting the whites fall into a bowl beneath your hand.
Although lemon meringue is an easy pie to make, the recipe you use is important. I liked this recipe because they did everything right. You mix the cornstarch with the sugar so the filling doesn’t get clumpy; you temper the eggs so they don’t cook before they’re incorporated; you add the lemon juice after cooking the filling so it keeps the fresh, tart flavor; and they topped the filling while it’s hot, which helps the meringue from getting too watery.
This is a wonderful little book for the beginning baker, or someone just looking for a quick, easy baking guide book. It would make a nice gift if you’re still shopping.
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Lemon Meringue Tarts
Ingredients
- 10 mini graham cracker crusts
Lemon Filling
- 5 to 6 medium lemons
- 1 cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 1 ½ cups water
- 3 large eggs yolks
- 2 tablespoons butter
Meringue Topping
- 4 large egg whites
- ¼ teaspoon cream of tartar
- Pinch salt
- ½ cup sugar
Instructions
- Prepare lemon filling
- From lemons, grate 1 tablespoon lemon peel and squeeze ¾ cup juice.
- In 2-quart saucepan, mix sugar, cornstarch, and salt; stir in water until blended. Cook over medium-high heat, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring. Remove from heat.
- In small bowl, with wire whisk, whisk egg yolks. Stir in ½ cup hot cornstarch mixture until blended; slowly pour yolk mixture back into cornstarch mixture in saucepan, stirring rapidly to prevent curdling.
- Place saucepan over medium-low heat and cook until mixture comes to a gentle boil, stirring constantly. Cook, stirring until filling is very thick 2 to 3 minutes. Remove from heat; stir in butter until melted. Stir in lemon juice and peel; mixture will thin out. Pour into pie shells.
- Preheat oven to 400º F.
- Prepare meringue topping
- In medium bowl, with mixer on high speed, beat egg whites, cream of tartar, and salt until frothy. Gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar completely dissolves and egg whites stand in stiff, glossy peaks when beaters are lifted.
- Spread meringue over warm filling. To keep meringue from shrinking during baking, make sure it touches edge of crust all around. Use back of wooden spoon to make attractive swirl patterns on top of meringue.
- Bake until meringue is golden, 6 to 8 minutes. Cool pie complete on wire rack away from drafts. Refrigerate at least 1 hour before serving.
Notes
The Giveaway is now closed. Thanks for entering.
The Little Book of Baking Cookbook Giveaway
Good Housekeeping has graciously offered to give away to one lucky Barbara Bakes reader one copy of The Little Book of Baking Cookbook.
To Enter the Sweepstakes Giveaway: Leave a comment on this post before Sunday, December 23rd, 2012 at 10:00 am, MST.
The giveaway is only open to residents of the US. Be sure your email address is included with your comment. Winner will be chosen randomly, notified by email and will have 48 hours to respond before another winner is chosen.
Stephanie
Oh, I love lemon desserts. Thank you for the helpful tips tips for making lemon meringue pie!
Ilene
It sounds like a great book.
Winnie
These look and sound so delicious. Anything with lemon screams my name. Thanks for the chance to win.
Annette
Thank for the recipe and thanks for this contest, greatly appreciated!
Karen
Love lemon! I’m going to make these soon! Love your blog!
Bonnie
I love lemon “anything” and what a great pie to have in one’s library. Your tarts look delicious. It’s a wonder that you are so gorgeous and thin Barbara.
Heather
Around my dad or husband, these would be dangerous!
Rosa
Lovely tarts! I cannot resist lemon meringue anything…
Cheers,
Rosa
Melissa @ Bless This Mess
Mmm. Those look perfect and I love individual servings!
Sue
Love the mini pie look! Who doesn’t love their very own pie:) Love lemon! Merry Christmas Barbara!
Sarah, Maison Cupcake
My dad’s favourite has always been lemon meringue pies and I’d love to make individual ones!
Donna
My grandma’s signature dish was Lemon Meringue Pie, but I have always been intimidated by it. You make it doable at last!
Heidi @foodiecrush
Lemon meringue is my FAVORITE and I never make it! Your mini’s are inspiring me!
Averie @ Averie Cooks
They’re beautiful – that meringue is just so perfectly browned and the flavors of lemon, mmm, a nice changeup to the peppermint this time of year!
Kara D
Yum – these are adorable!
savannagal
I love lemon. Your mini pies look delish. Thanks for the giveaway.
Olivia @ Liv Lives Life
Those are beautiful little desserts! 🙂
kelley {mountain mama cooks}
I’ll always pick a lemon or citrus dessert over chocolate and these look so delicious! I love anything mini- an excuse to eat two!
Kel
Barbara — Happy holidays to you!
Katrina @ Warm Vanilla Sugar
I love lemon tart! These look fabulous!