I have never liked any form of lemon or custard based pies or treats, but this is AMAZING! Not only is this recipe delish, but unbelievably easy to make! I was worried a bit, because anytime I make a custard it always turns out soggy, but with this recipe it turned out perfect!
This recipe is for a pie, but I made tarts instead.
(My Mom wanted a lemon meringue pie for her birthday, but since she is the only one that likes it…not anymore, I cut the recipe in half and made tarts. I should have made the whole recipe, because these only last 2 days!)
¾ cup cold butter; cut into pieces
2 cups all-purpose flour
¼ cup granulated sugar
¼ tsp salt
⅓ cup ice water
Make sure all ingredients are as cold as possible. With a pastry cutter, I used a fork, mash together the butter, flour, sugar and salt; when combined it should resemble a coarse meal and begin to clump. Slowly add the water and continue to mix. Once it begins to pull away for the bowl turn out onto a slightly floured surface and make in a disc. Wrap and chill for 30 min.
Let the dough sit for a bit and roll out, on slightly floured surface, until about 1/8 in thick. Transfer to pie pan, decorate rim, chill for 30 min. Preheat oven, 350F.
Line center of pie with parchment paper and pie weights or dried beans. Bake 20 min, remove paper and weight and continue baking for 10-15 min or until golden brown.
Cool completely before filling with custard.
2 cups water
1 cup sugar
1/2 cup cornstarch
5 egg yolks, beaten *save, room temperature, whites for meringue!
3/4 cup fresh lemon juice, strained
2 tablespoons lemon zest
1 teaspoon vanilla extract
Prepare all of your ingredients, while the water boils, so you can chuck it in the sauce pan when needed. You need to continuously stir, so it won’t burn.
Bowl 1: Whisk the sugar and cornstarch together.
Bowl 2: Beaten egg yolks
Bowl 3: Lemon juice, zest and vanilla
Bring the water to a boil, remove from heat and let it rest for 5 min. Add the cornstarch and sugar to the water gradually, whisking until completely incorporated. Return to cook over medium heat, whisking constantly until the mixture comes to a boil; it will be very thick.
Remove from heat, add 1 cup of the hot mixture to the beaten egg yolks, whisking until smooth. Add the warmed yolks to the sauce pan and continue cooking, until it comes back to a boil. Remember to constantly stir. Remove from heat, stir in butter until incorporated and then add the lemon juice, zest and vanilla; stir until combined.
Pour into prepared cooled pie shell. Cover with plastic wrap, so a film won’t develop and cool to room temperature.
5 egg whites, room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup sugar
Preheat oven to 375F
With an electric mixer, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Add the sugar, gradually and continue beating until stiff glossy peaks form.
(I have an older mixer, so I beat it on high; as fast as it will go.)
Pile on top of cooled pie, bring all the way to the edge to seal off the custard. Bake 15-20 min or until golden. Cool.
For my tarts I put the meringue in a piping bag, with a star tip and piped it onto the tarts.
I accidentally over cooked it, so I used the meringue I had left over to give it another go. It had deflated and so the second time around the star ripples didn’t show up. But it tasted much better.
When making tarts, don’t forget to cut back on the baking time. The crust baked for about 15min total, 10 and then 5, and the meringue cooked for about 5. That was my bad, when overbaking the meringue part, the first time; opps!
Hope you enjoy!!