By Fourth of July Friday. Full family cookout. Amber made the dessert this year — a berry tart that Gayle declared "the best dessert she has eaten in six months." From Gayle that is a canonization. Eli, Lindsay, Kevin all came.
Drove Tuesday, short.
Justin has been reading. Actual books. He started with the DV memoir Amber gave him last year. He has since read two more — a Studs Terkel oral history of working Americans and Gloria Steinem's autobiography. I did not know any of this until Friday when he mentioned it at dinner. Dave said, "Justin. What are you reading for?" Justin said, "Because I like reading now." Nobody pressed. I looked at Dave. Dave looked at me. Our son the reader. Of course. Of course he is.
Gayle had an OK week.
Sunday: pulled pork, Gayle's coleslaw recipe (I made it, she tasted it and said, "More vinegar").
When Amber’s berry tart got Gayle’s highest possible endorsement — "the best dessert she’s eaten in six months" — I couldn’t stop thinking about what it means to bring something to the table that stops a room. That’s exactly what a lemon meringue pie does: it arrives looking like it came from a bakery window, tart and bright underneath, cloudlike on top, and it earns every single compliment. After a weekend full of pulled pork, coleslaw, and the best kind of surprises (Justin, a reader — who knew?), this is the pie I’ll be bringing to the next cookout to keep that dessert legacy going.
Lemon Meringue Pie
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes (plus 2 hours cooling) | Servings: 8
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lemon juice (about 3 large lemons)
- 1 tablespoon lemon zest
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- For the meringue:
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the lemon filling. In a medium saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually whisk in water and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8–10 minutes.
- Temper the egg yolks. Slowly whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter and lemon zest until smooth.
- Fill the crust. Pour the hot lemon filling into the pre-baked pie crust and set aside while you make the meringue.
- Make the meringue. In a clean bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy. Increase speed to high and gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla.
- Top and seal. Spoon meringue over the hot filling, spreading it all the way to the crust edge to seal and prevent weeping. Use the back of a spoon to create decorative peaks.
- Bake the meringue. Bake at 350°F (175°C) for 12–15 minutes, until the meringue is golden brown on the peaks. Watch closely toward the end.
- Cool completely. Let the pie cool on a wire rack at room temperature for at least 1 hour, then refrigerate for at least 1 additional hour before slicing. Cut with a wet knife for clean slices.
Nutrition (per serving)
Calories: 310 | Protein: 4g | Fat: 10g | Carbs: 52g | Fiber: 1g | Sodium: 180mg