Lemon Meringue Pie and why I insist on doing it the “wrong way.”
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This video was made to show the functions of proteins in Food Science. By whipping up egg whites, which contain protein, and using the yolks as a thickening agent for the custard bottom of the pie, I was able to demonstrate two functions of protein in the same dessert. Creating volume through foaming and gels through coagulation are two of the magical things that eggs do for us. We often think of eggs as being super simple, but they are the glue that holds so many delicious things together, especially in lemon meringue pie.
Lemon Meringue Pie is something that I grew up watching Mima make, then helping Mima make, and now making myself. Our version of lemon meringue pie is made with sweetened condensed milk and is creamy and, let’s be honest, perfect! Having grown up with this version, naturally, this is what I imagined when I thought of Lemon Meringue pie.
Creamy bottom, fluffy top.
As I got older, I realized that the world had a different idea of what lemon meringue pie was. The bottom was clear and gel like, and it was thick and gummy. I tried a couple but quickly realized that this was NOT the lemon meringue pie I knew and loved. I made a decision to never try that again. I also remember making Lemon Meringue pie in culinary school and it being the clear version, made with cornstarch and eggs, and deciding that I would make it that one time, and never again. As I mentioned in an earlier blog, one of the most important lessons I learned in culinary school was never argue with Grandma, and, in my case, for Mima, that went double. Mima’s lemon meringue pie needed no embellishment or additions because it was perfect to begin with. I still make it the exact same way she did. Her recipe was from an old church cook book and, while I am not sure where it is, I memorized the recipe.
Filling:
½ Cup Lemon Juice
1 can sweetened condensed milk
3 egg yolks
Meringue:
3 egg whites
6 tablespoons sugar
1 tsp cream of tartar
The only change I make is sometimes increasing the amount of whites and sugar to make more meringue. Whenever I make and eat this pie, it takes me back to Mima’s kitchen. We always made the meringue on the right side of the sink. Odd thing to remember, but everything else we mixed on the left side of the sink. I think it may be because there was an outlet on that side for the electric mixer. I still use her bowls when I make the meringue, because, what else would I make them in? :)
In recent years, I found out that Mima’s recipe was very similar to something called Atlantic Beach Pie. Atlantic Beach pie has a ritz cracker crust with the same custard as Mima’s and meringue. There are some recipes that call for saltines and whipped cream, but they were more made to make a food service version of this easier. I think the meringue is well worth the effort. If it seeps out liquid between the layers, or isn’t the prettiest, it’s ok. That combo of ingredients will taste good! And that is what is important. Don’t ever stop cooking because food isn’t pretty or doesn’t turn out. The ugliest cakes I’ve ever made have tasted the best. The most I have ever messed up cooking are when I have learned the most. I never take points off from a student’s lab grade because they make a mistake. If they can tell me what they did wrong and what they would change for next time, a 100 grade is a perfect indication that they have learned from the lab experience. Grades should never be penalties for mistakes, but rather a representation of what you have learned. I’m digressing a bit, but I also believe that taking points off for being late falls into this category. I take points off of late work because in the real world, deadlines matter. If you don’t get something done in the food service world, you don’t get paid, so in my class, I am prepping students for the real world. If they continue to get points taken off, they are showing me that they have not learned the importance of following through with commitments and being dependable. These are important skills for any career or job. There is always room for grace and being kind when students, or employees for that matter, are going through a rough time, or even sometimes when they just flake, but holding people accountable is never and should never be unkind.
And back to the point...
A simple pie, that is super quick to make, has endless variations, but for all of them, they still take me back to Mima’s kitchen. I haven’t made the ritz cracker version, but I will soon. I also like making this in graham cracker crust. For now, I will have to settle (poor choice of words, really) for a slice of lemon meringue pie at the Sanitary in Morehead City, NC with my mama. And that is a super sweet memory too. I can’t wait to do that when all this COVID garbage is over.