The first time Dr. John Welles meets diner owner Bea Turner, he’s entangled in an embarrassing misunderstanding between himself and the town police officer. People in Addison had stopped to watch the encounter, but the situation became unbearable when John spied the voluptuous brunette sauntering toward him and Officer Boyce.
John would come to know Bea quite well in later years, but at the moment, he wished she had chosen another time to deliver a lemon meringue pie to the burly cop. Bea’s laughter upon departure only worsened the doctor’s humiliation; he believed he hadn’t made a good first impression.
When I choose lemon meringue pie for the above-mentioned scene, I didn’t realize how perfectly the dessert complimented what took place. John’s attitude toward life had turned sour, but in the hands of Bea Turner, he would know sweetness again.
Bea Turner’s Lemon Meringue Pie
1 c flour
¼ t salt
1 stick unsalted butter, cold and diced into ¼-inch pieces
½ c cold water with an ice cube
To make a bottom crust, combine the flour, salt, and butter. Work with your hands until the flour and butter combine to make pea-sized pieces. Add the water a tablespoon at a time and work through until you can form a ball. Wrap the dough ball in plastic wrap and chill for twenty minutes in the refrigerator.
Preheat oven to 425°. Roll the dough on a floured surface to fit a nine-inch pie plate. Crimp the edges and prick the bottom and sides of the shell with a fork. Line the pie shell with aluminum foil or parchment paper and fill with pie weights or baking beans. Bake at 425° for 10 minutes, remove the baking weights and continue cooking for 10 minute in 5 minute increments or until the crust is golden brown. Remove from the oven and place on a cooling rack.
1 cup of sugar (I used raw)
2 T flour
3 T cornstarch
¼ t salt
1 ½ c water
2 lemons, juiced and zested
1 t vanilla
2 T unsalted butter
4 egg yolks, beaten
Combine the sugar, flour, cornstarch, and salt in a saucepan. Whisk to combine thoroughly. Add the water, lemon juice, lemon zest, and vanilla. Cook the mixture over a medium-high heat, stirring frequently, until it comes to a boil. Stir in the butter. In the thinnest thread possible, slowly pour the egg yolks into the hot mixture directly where you are whisking vigorously. This will keep the eggs from cooking and becoming scrambled eggs in your lemon filling. Continue cooking while stirring constantly until the mixture thickens. Strain the lemon filling through a wire mesh sieve to remove any pieces of zest. Pour into the baked pie shell.
4 egg whites
6 T sugar (I used white as the raw is too coarse for this step)
Pinch of cream of tartar
Whip the egg whites on a high speed until foamy. Gradually add the sugar and a pinch of cream of tartar, and continue whipping until stiff peaks form. Spread the meringue over the pie and seal at the edges of the crust. Set the meringue in a 425° oven for eight minutes or until it is golden brown. Cool the pie on a wire rack until you can handle the edges of the pie plate and serve warm, or chill the pie in the refrigerator for a couple hours and serve cold.
Tips for success:
Chill the beaters and bowl in which you will beat the egg whites for meringue
That pinch of cream of tartar is what will keep your egg whites from breaking down and becoming watery
If you must buy citrus out of season, and you don’t want to risk pricey eggs and butter on bitter fruit, I suggest a test batch of lemonade to see how the lemons are doing. Another trick if you absolutely must make lemon meringue pie when lemons aren’t in season is a teaspoon of pure lemon extract to help take the edge off. I prefer having faith in my lemons, but that’s not always possible. Makes me wonder why so much lemonade sells in the summer!
Here’s a wonderful article on choosing citrus and when it’s in season