This is probably one of the easiest lemon meringue pie recipes out there. Usually I shy away from making this dessert because it can be a bit of a patschke but once I found this recipe I was ready and raring to go!
Ingredients
Crust
1 1/4 cups flour
1/4 tsp salt
1/3 cup Earth Balance Natural Shortening
3 Tbsps cold water
Filling
3 eggs
1 1/2 cups sugar
3 Tbsps flour
3 Tbsps corn starch
2 Tbsps vegan butter
2 tsps lemon zest
1/3 cup lemon juice (or a bit more if you like the filling on the more tangy side)
1 tsp lemon extract
Meringue topping
3 egg whites
1/2 tsp vanilla extract
1/4 tsp cream of tartar
6 Tbsps sugar
Directions
Preheat oven to 450 degrees F.
Grease a 9 inch pie dish and set aside.
Crust:
In a food processor, combine the flour, salt, and shortening. Process until a mealy mixture forms. With the food processor running, add in the 3 Tbsps of water and process until dough forms. Roll on dough and place in the pie dish. Poke holes in the bottom of the dough with a fork and then cover with foil, pressing the center down so that it rests directly on top of the dough. Bake for 8 minutes and then remove foil and bake for another 5 minutes. Remove baked crust from oven and set aside to cool.
Filling:
In a medium saucepan, combine sugar, flour, cornstarch, and a dash of salt. Gradually stir in 1 1/2 cups of water. Allow mixture to simmer until it thickens. Cook for another 2 minutes while stirring continuously. Remove from heat.
Beat the 3 egg yolks in a bowl and gradually add about a 1/2 cup of the hot filling into the yolks. Stir well and return egg mixture to the filling in the saucepan. Cook for another 2 minutes while stirring continuously.
Remove from heat and stir in the vegan butter and lemon peel. Gradually add the lemon juice and lemon extract. Return to heat and stir for 2 minutes.
Lower the heat while you work on the meringue topping, but be sure to keep the filling warm, stirring occasionally.
Meringue topping:
Allow the 3 egg whites to stand at room temperature for about 20-30 minutes before beating.
In a large bowl, combine the egg whites, vanilla extract, and cream of tartar. Beat with an electric hand mixer on medium speed until soft peaks form. Gradually add in the sugar and continue to beat until stiff glossy peaks form.
Lower oven to 350 degrees F.
Pour the hot filling into the pie shell and arrange the meringue on top of it. Bake for 15 minutes. Allow pie to cool completely before chilling for 3-6 hours. Enjoy!
Music suggestions:
- Lullaby of Birdland- Ella Fitzgerald
- A Kiss to Build a Dream On- Louis Armstrong
