Amish Lemon Meringue Pie: A Timeless Treat

Amish Lemon Meringue Pie: A Timeless Treat

The Amish are renowned for their simple yet delicious home-cooked meals, and their lemon meringue pie is no exception. This classic dessert combines a flaky crust, tangy lemon filling, and a cloud-like meringue topping to create a perfect balance of flavors and textures.

The Amish Tradition

Amish cuisine is characterized by its use of fresh, locally sourced ingredients and time-honored recipes passed down through generations. While lemon meringue pie isn’t exclusively Amish, their version has gained popularity for its perfect balance of sweetness and tartness.

The Recipe

Here’s a traditional Amish lemon meringue pie recipe that you can try at home:

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup cold butter, cubed
• 3-4 tablespoons ice water

For the lemon filling:

• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 egg yolks, beaten
• 2 tablespoons butter
• 1/3 cup fresh lemon juice
• 1 tablespoon grated lemon zest

For the meringue:

• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Instructions

1. Prepare the crust by mixing flour and salt, cutting in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out and place in a 9-inch pie plate. Trim and flute edges.
2. For the filling, combine sugar, cornstarch, and salt in a saucepan. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook for 2 more minutes, stirring constantly.
3. Remove from heat. Stir a small amount of hot filling into egg yolks, then return all to the pan, stirring constantly. Bring to a gentle boil and cook for 2 minutes. Remove from heat and stir in butter, lemon juice, and zest. Pour into crust.
4. For the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy. Spread over hot filling, sealing edges to crust.
5. Bake at 350°F (175°C) for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.

The Perfect Balance

The key to a great Amish lemon meringue pie lies in achieving the perfect balance between the tart lemon filling and the sweet, fluffy meringue. The Amish version often features a slightly thicker lemon layer, providing a more substantial base for the airy meringue topping.

Serving and Storing

For the best flavor and texture, serve the pie chilled. It can be stored in the refrigerator for up to 3 days, though the meringue may start to weep slightly after the first day.

Amish lemon meringue pie is more than just a dessert; it’s a testament to the enduring appeal of simple, well-crafted food. Whether you’re enjoying a slice at an Amish market or making it in your own kitchen, this pie is sure to delight with its perfect combination of sweet, tart, and creamy flavors.