Who doesn’t love tangy lemon meringue pie? It’s a summer barbecue classic!
INGREDIENTS
1 recipe Flaky Pastry Crust (page 46)
2/3 cup evaporated cane sugar
2 teaspoons unbleached all-purpose flour
2 teaspoons cornstarch
pinch of salt
3/4 cup water
1 teaspoon grated lemon zest
1/3 cup fresh lemon juice
1 recipe Meringue Topping (page 46)
Makes 6 pies
DIRECTIONS
Preheat the oven to 350°F. Place six 4-ounce canning jars on a rimmed baking sheet. Divide the pie crust among the jars and press down firmly into the bottom of each jar, creating a thick, solid layer of crust. Poke with a fork to create some air holes.
Bake for 9 to 12 minutes, until golden and puffy. Remove from oven and let cool on a wire rack.
While the crusts are cooling, prepare the filling. In a medium saucepan, combine the sugar, flour, cornstarch, and salt. Whisk in the water. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and whisk until thickened, approximately 5 minutes. Add the lemon zest and juice, and whisk to combine. Continue whisking until bubbling in the center, then continue to bubble for 2 to 3 minutes. Remove from the heat and pour into a heatproof bowl. Let sit, stirring occasionally, until fairly cool.
Pour the lemon filling into each jar, filling to 1/2 inch from the top. Refrigerate for at least 3 hours (preferably overnight) before serving.
Top with each pie with a dollop of the Meringue Topping. If you would like, place the pies under the broiler on low heat, keeping an eye and not exceeding 30 seconds so your meringue doesn’t melt. Serve immediately.