This week, the Eat to the Beat team’s mouths are watering to share long-time participant Wanda Beaver’s recipe for Lemon Meringue Pie!
Wanda Beaver is the owner of Wanda’s Pie in the Sky which is based in the heart of Kensington Market.
Wanda Beaver began baking at a young age. While studying at the Ontario College of Art and Design she baked a pie that would change her life. In the mid-80’s Wanda baked a peach pie for her roommate. Her roommate then shared the pie with the staff of the restaurant she worked at. The owner placed an order with Wanda immediately.
Today, Wanda still “bakes the comfort of home into each and every bite”. Each week, the bakery produces over 1,200 assorted goods. Every sweet and treat is made with the best natural ingredients. Wanda’s Pie in the Sky menu includes Mango Cream with Coconut Pie, Peach Apple Crumble, Banana Cream Tarts and more!
Treat your sweet tooth with Wanda’s recipe for Lemon Meringue Pie!
Lemon Meringue Pie
Makes one 10 inch pie (serves 8)
¾ cup cold butter,
cut into 1⁄2 inch (1.2cm) pieces
2 cups all-purpose fl our
¼ cup sugar
¼ tsp. salt
¹⁄³ cup water
Make sure all the ingredients are as cold as possible. Using a food processor or a pastry cutter and a large bowl, combine the butter, flour, sugar and salt. Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest for 30 seconds and then either process very briefly or cut with the pastry cutter in about 15 strokes, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes. Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board roll the disk to a thickness of ¹⁄8 inch. Cut a circle about 2 inches larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under leaving an edge that hangs over the plate about ½ inch. Flute decoratively. Chill for 30 minutes.
Preheat the oven to 400°F. Line the crust with foil and fill with metal pie weights or beans. Bake for 15 to 20 minutes and then carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
2 cups water
1 cup sugar
½ cup cornstarch
5 egg yolks, beaten
4 tbsp butter
¾ cup fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
Bring water to boil in a large, heavy saucepan. Remove from heat and let rest for 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the water in the pot, whisking until completely incorporated. Return to heat and cook over medium heat, whisking constantly until the mixture comes to a boil. Mixture will be very thick. Add about 1 cup of the hot mixture to the beaten egg yolks, combining until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
5 egg whites, room temperature
½ tsp cream of tartar
¼ tsp salt
½ tsp vanilla extract
¾ cup sugar
Preheat the oven to 375°F. Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, and beat until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack and serve within 6 hours to avoid a soggy crust.