Paula Deen v. Martha Stewart: Lemon Meringue Pie

Like you, I’m in-doors hiding from the coronavirus, and this quarantine has given me nothing but time. So I made two lemon meringue pies in one weekend. As they say, when life gives you lemons…

First was Paula Deen’s easy Lemon Meringue Pie recipe. I had high hopes, considering how much more complicated Martha’s recipe looks, but Paula’s corner-cutting took a toll on the pie itself. The filling never set and was too liquid to serve, the meringue shrunk in from the edges, and I’m sorry but using a store-bought pie crust (while obviously easier) didn’t withstand the heat. In the end, both me and the meringue were left “weeping”.

Martha’s Lemon Meringue Pie is the clear winner, although it definitely took longer and required more effort. But, Martha knows what she’s doing. The filling was sweet and tart (but not bitter), the consistency was chewy while still being juicy, and the meringue was fluffy and light. Also, making your own pie crust means you have more control of the overall shape and size. After all, this is just as much about pictures as it is about taste.

Both recipes are listed below, along with more pics of Martha’s win.

Oh Paula Deen, you let let me down, just like you did the rest of the world.

Paula’s Lemon Meringue Pie

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest
• 3 egg yolks
• 1 (8-inch) prebaked pie shell or crumb crust
• Food

Meringue:

• 3 egg whites
• 1/4 teaspoon cream or tartar
• 1/4 cup sugar

Directions

Martha’s Lemon Meringue Pie

Ingredients

• All-purpose flour, for dusting 
• Pate Brisee for Plum Crumb Pie
• 1 large egg
• 2 tablespoons heavy cream 
• 1/3 cup cornstarch 
• 1/3 cup sifted cake flour
• 1/4 teaspoon salt 
• 1 1/4 cups sugar 
• 5 large egg yolks, lightly beaten (like the St. Louis Cardinals)
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon rind
• 4 tablespoons unsalted butter, cut into small pieces
• 7 large egg whites
• 3/4 cup sugar
• 1/4 teaspoon salt

Directions

• Step 1 Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool, daddio.
• Step 2 To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes or the length of one Coheed and Cambria song.
• Step 3 Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
• Step 4 Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
• Step 5 Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
• Step 6 To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
• Step 7 Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.