This is How We Celebrate MLK Day



I asked Joey what he wanted to do to celebrate MLK Day and he said make pie.  And, so, aside from a killer (but awesome) class at Balance Dance Studios (no, I didn’t dance, but my kids did), we’ve been in the kitchen today.  He wanted my almost-world famous lemon meringue– and I almost said no because this pie takes some time to make.  But we did it… and it was worth it.  The pie is so yummy.  Here’s how:

From Scratch Meyer Lemon Meringue Pie

photo(80)The Crust

8 tbsp butter, cold, cut into cubes
2 cups flour
1/2 tsp sea salt
1 cup ice water (more or less)

Put the butter in a large bowl.  Add flour and salt.  Use a pastry blender to cut in the butter until it resembles fine crumbs.  Add ice water 1/4 cup at a time (you won’t need it all) until mixture is just soft.  Do not overmix.


Roll out the dough and lay in a pie pan.  Brush edges gently with cream.  Add pie weights or dry beans and bake at 375 for 15 mins.  Remove pie weights and cook for 15-20 minutes more.  Remove from oven and let cool on a cooling rack.

Kids can:
* Cut in butter
* Measure flour
* Help roll out crust
* Help crimp edges
* Help add pie weights or dry beans

The Filling:

12 eggs
1 1/2 cups sugar
2/3 cup cornstarch
1 1/2 cups Meyer lemon juice, freshly squeezed
rind from 4 Meyer lemons
1/4 cup butter, cut

Separate 9 of the eggs, reserving the whites in a separate bowl at room temperature for the meringue.  Put the 9 yolks as well as the 3 additional eggs into a large saucepan.  Whisk until creamy.  Stir together sugar and cornstarch, add to the eggs and mix until blended.  Add juice and rind.  Slowly bring mixture to a boil over medium heat, whisking constantly. As soon as the mixture comes to a boil, set a timer and cook for 30 seconds, stirring constantly. Remove from heat and melt in butter. Immediately pour into the crust. (It’s okay if crust is still warm.)

Kids can help:
* measure ingredients
* separate eggs (with supervision)
* whisk eggs
* squeeze lemons
* zest lemons

The Meringue:

9 egg whites (reserved from filling)
2/3 cup white sugar

Beat whites until stiff. Add sugar and beat until shiny. Spread onto hot filling and cover pie. (Make sure the meringue touches the crust on all edges or it will shrink away.) Bake at 375 for 10-12 minutes until meringue is browned.

Kids can help:
* beat meringue
* add sugar
* spread meringue