Tomorrow is a big day for Amy Snider, my friend, colleague and occasional guest blogger on this board.
I love that she and her fiancé Tim have planned a wedding that reflects who they are and what they like do. The wedding is to be outdoors on Amy’s parent’s sheep farm and instead of formality and dancing, there will be Bermuda shorts, lawn bowling and croquet. On the menu is one of her Dad’s lambs and for dessert they’ll have lots and lots of pies. That’s right, despite intense peer pressure from people like me, they’re foregoing cake to have their favourite dessert instead. I like them all the better for it!
So, in honour of this celebration, I offer you a recipe for one of my favourite pies. I hope you’ll make it tomorrow and toast Amy and Tim’s happiness when you take your first bite:
Silky Lemon Meringue Pie
1/2 cup (125 mL) butter
1 pkg (250 g) softened brick-style cream cheese
2 tbsp (30 mL) icing sugar
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) butter
1 cup (250 mL) granulated sugar
3/4 cup (175 mL) lemon juice
6 egg yolks
1 cup (250 mL) sour cream
1/3 cup (75 mL) granulated sugar
4 egg whites
1/4 tsp (1 mL) cream of tartar
Pastry: Preheat the oven to 375ºF (190ºC). Beat the butter and cream cheese until smooth. Add the sugar and mix on low. Add the flour mixture and stir until combined and crumbly. Shape into a ball and knead two or three times or until smooth. Roll thinly and fit 9-inch (23 cm) pie plate. Refrigerate for 15 minutes. Poke all over with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove paper and weights and bake for 10 minutes or until golden.
Filling: Melt the butter in a saucepan set over medium heat. Remove from the stove and whisk the sugar, lemon juice and salt. Whisk in the egg yolks and cook, stirring constantly with a wooden spoon, until mixture comes to a boil. Reduce the heat and cook, stirring, until thick and mounding on the spoon. Cover and bring to room temperature with waxed paper touching the surface of the filling. Gently stir in sour cream and scrape into prepared pastry.
Meringue: Preheat the oven to 375F (190C0. Place egg whites in a clean, dry bowl and beat until frothy. Add the cream of tartar and continue beating. Add sugar, a spoonful at a time, until eggs are full and glossy. Spoon over top of filling and spread to the edge of the crust. Place in oven. Bake for 5 to 6 minutes or until golden. Makes 8 servings.