MAGNIFICENT MERINGUE

If there was a pie chart of popular pies, I’m sure meringue pies would not be the largest portions.  I think that’s because of the mystery of the meringue, since many home bakers get confused about  “ dry meringue”, “hard meringue” even “Italian meringue”, and just forget about it.  But wait, the typical Lemon Meringue Pie is easy as pie to make.

Meringues originated in the town of Meiringen Switzerland, which explains the name. You can make one almost anywhere, and if you keep in mind a couple of precautions, yours will be just as fabulous as the ones you get when dining out. The eggs should be a couple of days old, and your equipment must be very clean.  Other than that a meringue pie is not difficult to make.  Come on, let’s make one.

LEMON MERINGUE PIE          9-INCH PIE    SERVES 8

1 large lemon, the juice and the grated rind

1 cup plus 1 tablespoon of water

½ cup plus 6 tablespoons sugar

2 tablespoons of butter

3 tablespoons of cornstarch

3 eggs, separated, the whites for the meringue

Wax paper

9 inch pie shell

Meringue:

3 egg whites

1/8 teaspoon of salt

1/8 teaspoon of cream of tartar

Method:

For the filling:

In a saucepan, combine 1 cup of water, ½ cup of sugar, the butter, the lemon rind and lemon juice.

Bring this to the boil.

Meanwhile, in a clean mixing bowl (glass is good), dissolve the cornstarch in the tablespoon of water.  Stir in the egg yolks.

Add the egg yolk mixture to the lemon mixture and bring back to boiling, whisking constantly just until the mixture thickens.

Cover the surface with wax paper and let cool.  This will prevent a skin from forming.

For the Meringue:

With an electric mixer, start slowly and beat the egg whites with the salt and cream of tartar.  After a few moments, increase the speed of the mixer and continue beating until stiff peaks form.

Add the sugar and beat it until it becomes glossy.

Assemble the pie:

Preheat the oven to 400F (200C)

Spoon the lemon mixture into the shell and smooth evenly.  Spoon the meringue on top of the lemon mixture and smooth it out to the edge of the crust to seal.

Bake 10 to 15 minutes, until top is golden.