Nothing pairs better with the pure dog days of summer than a refreshing lemon pie. I have always been intimidated by lemon meringue pies. So many things can go wrong! The pie crust might be a tad too brown, the filling too runny, the meringue might weep or turn grainy. Do not be afraid! The recipe below is foolproof, and the towering meringue can make any cook look like a pro.
This recipe makes two pies, as I believe one pie is never enough!! Make one for your next event and keep one for home! The recipe does call for two whole lemons which does go against every grain of culinary student still trapped inside my 35 year old body. I was taught never to allow the bitter white pith of lemon rind to mar the delicate flavor of lemon zest. However, I love the vibrant flavor of this pie and I attribute that lively flavor to using two whole lemons!
2 9inch Deep Dish Pie Crust
Preheat oven to 350 degrees. Prick pie crust with a fork and cook until barely brown (approximately 8-10 minutes).
Prepare filling: Place sugar, flour, cornstarch, and salt in non-reactive pot. Mix well. Add water, lemon juice, and egg yolk. Mix with a whisk until all egg yolks are incorporated. Quarter whole lemons and remove the seeds. Place in blender/food processor and pulverize. Add to egg yolk mixture. Place over medium heat and stir constantly until mixture bubbles and becomes thick. Do not allow to boil. Remove from heat and whisk in butter. Pour into prepared pie shells.
Prepare meringue: Place egg whites, sugar, and cream of tartar in mixer with whip attachment. Beat until stiff peaks form.
Top pies with meringue. Bake at 350 degrees for 10- 12 minutes or until meringue is golden brown. Allow to cool and set before slicing.