Lemon Meringue Pieeee

Another installment of my Pie Chronicles.  Today, I wax poetic about lemon meringue pie, a treat not lost upon my poor lactose-intolerant husband because I made it sans dairy! He, of course, was given the most essential task of zesting and juicing lemons.

This pie only took about an hour to prepare, but must be refrigerated overnight.  The delayed gratification is worth it!  Butter-flavored Crisco, a mysterious and delicious entity, underscores a perfectly crisp crust that gives easily to the pressure of a fork. Calming meringue balances out the sharp tartness of lemon filling flavored with bright lemons.  It is a perfect summer dessert....or breakfast? And we all know there are only 4 days left of summer. That means only 4  more days of lemon meringue pie!

I adapted the recipe from here, with some adjustments (minus the dairy and scale down the sugar!)

Lemon filling:
3/4 c white sugar
2 T flour
3 T cornstarch
1 c water
1/2 c soymilk
2 lemons, juiced and zested
4 egg yolks

Whisk together dry ingredients, stir in liquid and lemon zest + juice.
Bring to a boil in a sauce pan on medium heat. After the mixture boils and thickens, take it off heat.
Whisk egg yolks, temper them with a small amount of hot sugar mixture, then mix them back with the sugar mixture and continue to heat and stir.

Meringue:
4 egg whites
6 T white sugar

Whip egg whites into soft peaks and slowly add sugar.

Spread lemon filling onto pre-baked pie crust. Then spread egg whites on top. Bake at 350-375 until meringue is lightly browned at the tips (tops?).

Last step: FEAST!