What To Know
- It’s a symphony of sweet and tangy, a burst of sunshine on a plate.
- Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- In a clean, dry bowl, beat the egg whites with a hand mixer or stand mixer until foamy.
The aroma of freshly baked lemon meringue pie is pure magic. It’s a symphony of sweet and tangy, a burst of sunshine on a plate. But for many, the thought of tackling this classic dessert can be daunting. Fear not! This guide will walk you through every step, from the creamy lemon filling to the perfectly toasted meringue, so you can confidently conquer the art of how to make Edwards lemon meringue pie.
The Origins of a Classic
Edwards lemon meringue pie is a beloved recipe that’s been passed down through generations, its origins shrouded in a bit of culinary mystery. While the exact history remains unclear, one thing is certain: this pie is a testament to the power of simple, yet beautifully balanced flavors.
Gather Your Ingredients: A Sunshine Pantry
Before embarking on your pie-making adventure, ensure you have all the necessary ingredients. This recipe calls for:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/4 cup lemon juice (about 2 lemons)
- 1 teaspoon grated lemon zest
- For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Crafting the Perfect Crust: A Foundation of Flavor
A good pie crust is the foundation of a great pie. Here’s how to create a flaky and flavorful crust:
1. Whisk Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Water Gradually: Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
4. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in a tender crust.
5. Roll and Fit: After chilling, roll out the dough on a lightly floured surface to a 12-inch circle. Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Trim any excess dough and crimp the edges.
6. Blind Bake: Preheat your oven to 375°F (190°C). Prick the bottom of the crust with a fork and line it with parchment paper or aluminum foil. Fill the crust with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for another 5-7 minutes, or until the crust is lightly golden brown.
The Lemon Filling: A Symphony of Tangy Delight
The lemon filling is the heart and soul of this pie. Here’s how to create a creamy and tangy masterpiece:
1. Whisk Together: In a medium saucepan, whisk together the sugar, flour, and salt.
2. Add Water and Heat: Gradually whisk in the water until smooth. Bring the mixture to a boil over medium heat, stirring constantly.
3. Cook Until Thickened: Reduce heat to low and simmer for 2-3 minutes, stirring constantly, until the mixture has thickened.
4. Tempering the Yolks: In a separate bowl, whisk together the egg yolks. Slowly whisk a small amount of the hot lemon mixture into the yolks to temper them.
5. Combine and Cook: Gradually whisk the tempered egg yolks into the saucepan, stirring constantly. Cook for 1-2 minutes, or until the filling has thickened and is smooth.
6. Add Lemon Flavor: Remove from heat and stir in the lemon juice and zest.
The Meringue: A Heavenly Topping
The meringue adds a light and airy touch to the pie. Here’s how to create a fluffy and perfectly browned topping:
1. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with a hand mixer or stand mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
2. Gradually Add Sugar: Gradually add the sugar, beating until stiff peaks form. The meringue should be glossy and hold its shape.
3. Spread and Toast: Spread the meringue evenly over the hot lemon filling, making sure to seal the edges. Bake for 10-15 minutes, or until the meringue is golden brown and lightly toasted.
The Final Touch: Patience and Presentation
After the pie has cooled completely, you can slice and serve. Here are a few tips for presentation:
- Chill Before Serving: Let the pie cool completely before serving. This allows the filling to set and the meringue to firm up.
- Garnish with Freshness: A sprinkle of fresh lemon zest or a dollop of whipped cream adds a touch of elegance and freshness.
- Serve with a Smile: Serve your Edwards lemon meringue pie with pride, knowing you’ve created a culinary masterpiece.
A Culinary Legacy: More Than Just a Pie
Edwards lemon meringue pie is more than just a dessert; it’s a tradition, a connection to the past, and a reminder of the simple joys in life. Each slice is a testament to the power of family recipes, the love poured into each ingredient, and the satisfaction of creating something delicious from scratch.
Answers to Your Questions
1. Can I substitute the lemon juice with another citrus fruit?
Yes, you can substitute the lemon juice with orange juice, lime juice, or even grapefruit juice. Just be sure to adjust the amount accordingly to your preferred level of tartness.
2. How do I prevent the meringue from weeping?
To prevent the meringue from weeping, ensure that the lemon filling is completely cooled before adding the meringue. Also, make sure the egg whites are whipped to stiff peaks.
3. Can I make the pie ahead of time?
Yes, you can make the crust and filling ahead of time. Store the crust in the refrigerator and the filling in an airtight container in the refrigerator for up to 2 days. Assemble and bake the pie when ready to serve.
4. What are some serving suggestions?
Edwards lemon meringue pie is delicious on its own, but it also pairs well with fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream.
5. How long can I store the pie?
You can store the pie in the refrigerator for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. Thaw in the refrigerator overnight before serving.
