A Lemon Meringue Birthday

Baking by far is one of my least favorite things to do in the kitchen.  Give me a whole chicken or a bowl of pasta and I can whip up a meal that will make your taste buds come to life.  So, when I was asked to make a lemon meringue pie anxiety and worry over took my every muscle.  Back down from a challenge in the kitchen I shall not! As I began my research to find the best lemon meringue I realized that my challenges to creating a birthday wish may have been bigger than I thought.  The most common problems that occur are soggy bottom crusts, fillings that don’t set, and beads of moisture forming on top of the meringue, also known as “weeping.” These issues occur because lemon meringue pie is extremely temperamental. It doesn’t like humidity. It doesn’t like to be over mixed, undercooked, or overcooked.  SERIOUSLY you’re a pie! As the options of purchasing a pie or making a boxed cake tossed in my head I realized that I can do this (or at least try).  So, off to the store to purchase the long list of ingredient’s to create this birthday wish. Keep in mind that when you go to buy cream of tartar it’s expensive and the amount you use makes you even angrier. 

Lemon Filling

4 large egg yolks

1 cup of sugar

½  cup of cornstarch

¼ tsp. salt

1 ½ cups of water

2 tsp. lemon zest

3 tbsp. butter

Meringue top ingredients

6 large egg whites

½ tsp of cream of tartar

¾ cup of sugar

As I entered my kitchen with determination and an apron I realized that the task ahead would be messy fight till the end.  Here are some tips I came across

The meringue should be light, fine textured, and billowy, without any beads of moisture clustered on the surface. The topping on store-bought pies is often made with meringue powder, which can taste artificial. The meringue here is made with real egg whites, so its flavor is clean and fresh.

The lemon filling in some pies can be overly thick and starchy. This filling has a luxuriously smooth consistency that’s not too thick or thin. Using fresh lemon juice and zest is the key to its bright, citrusy flavor.

Be prepared that this task will take over your entire kitchen.  It shall create a sticky gooey mess.  As I go step by step in the creation of this pie a certain sense of joy and happiness fill me.  Lemon and sugar warm and melt together, as they mix with the smell of warm pie crust and a sense of magic and excitement fill the air.  While your lemon filling cools you create a magic that only egg whites can create. Who knew that beating egg whites, sugar and cream of tartar could create glossy peaks of deliciousness! As I pour the filling into the pie and top the filling with meringue excitement and terror fills me.  11 minutes later out came my first lemon meringue masterpiece.  As I covered and carried it ever so carefully to my destination pride glowed from my face.  While I watch the birthday girl cut and ever so carefully eats the first slice of pie I see a smile spread across her face.  Success cries out and happiness enters every part of my body.  Take that lemon meringue I have concurred you! As the 12th of October rolls in excitement and the smell of lemon fill my kitchen and soul.  I may never enjoy baking like I do cooking but I will always enjoy the expression across my dear loving friends face as she takes a bite of her birthday pie.