The Perfect Belizean Lemon Meringue Pie: A Step-By-Step Guide

Belizean lemon meringue pie is a beloved dessert in Belize, passed down through generations. It is known for its sharp and tart citrus flavour, and its silky smooth and sweet texture. This pie is made with just four ingredients: condensed milk, lemon juice, eggs, and pie dough. The process can be daunting, but with the right techniques, you can make the perfect lemon meringue pie with a billowy meringue topping, a balanced sweet and tart lemon filling, and a thick, flaky pie crust.

Making the crust

The first step in making the crust for a Belizean lemon meringue pie is to preheat your oven to 400°F. Then, you will need to combine 2 cups of all-purpose flour with 1/8 teaspoon of salt. Next, cut in 5-7 tablespoons of vegetable shortening or butter until the mixture resembles coarse crumbs. You can do this by hand or using a food processor.

Once the shortening or butter is incorporated, start adding cold water a little at a time. You will need around 6-7 tablespoons, but the exact amount may vary, so it is best to add it gradually until the dough comes together in a ball. If the dough is still too dry, you can add a little more water, but be careful not to make it too sticky. The dough should be moist but not sticky.

Now, you will need to roll out the dough. Lightly flour a clean surface and roll the dough out to a thickness of about 1/8-1/4 inch. You want to roll it large enough to fit into your pie pan with some overhang. A good rule of thumb is to roll it out to approximately 10 inches for a 9” pie pan. Carefully lift the dough and place it into the pie pan. Trim the edges so that there is about 1/2 inch of overhang, then crimp or flute the edges for a decorative look.

Before baking, prick the bottom and sides of the crust several times with a fork. This will prevent the dough from puffing up and shrinking as it bakes. Bake the crust in the preheated oven for 15-20 minutes, or until it is golden brown. Keep an eye on it to make sure it doesn't burn. Once it is done, remove it from the oven and set it aside to cool slightly.

Combining the filling ingredients

To make the filling for a Belizean lemon meringue pie, you will need 5 egg yolks, 1 Dutch lady sweetened condensed milk (or a 14-ounce can), 1/3 to 1/2 cup of lime juice (or lemon juice), and 1 teaspoon of cream of tartar. You will also need 1 cup of sugar, 2 tablespoons of flour, 3 tablespoons of cornstarch, 2 tablespoons of butter, and 1 teaspoon of lemon zest.

Start by beating the egg yolks in a bowl just until mixed. You can use a whisk or a handheld mixer for this step. Next, add the condensed milk and combine until mixed. Then, slowly add the lime or lemon juice to taste. The mixture should be a little tart.

In a separate bowl, whisk together the sugar, flour, cornstarch, and salt (if using). Then, gradually stir this dry mixture into the egg yolk mixture. Add the lemon zest and butter, and continue to stir until everything is well combined.

At this point, you can taste the filling and adjust the tartness to your liking by adding more lime or lemon juice if needed. Once you are happy with the flavour, your filling is ready to be poured into the pie crust.

Note that you will need to reserve the egg whites in a separate bowl for making the meringue topping later.

Adding the filling to the crust

Now that your crust is ready, it's time to fill it with the delicious lemon filling. For this, you'll need to gather the following ingredients:

• Egg yolks
• Sweetened condensed milk
• Lemon juice
• Lime juice (if following the traditional Belizean recipe)
• Butter
• Lemon zest

Take your egg yolks and beat them in a bowl until they are just mixed. You can add a pinch of salt to the yolks if you like, to help them thicken. Next, add in the sweetened condensed milk and combine until smooth. Now, slowly add in your lemon juice (and lime juice, if using). You want the mixture to be a little tart, so add to taste. You can also add some lemon zest at this point for extra flavour and a zingy kick. Finally, stir in the butter until everything is well combined.

Your filling is now ready to be poured into your prepared pie crust. Be sure to spread it out evenly and smoothly, filling all the corners of the crust. The filling should be added while it is still warm, as this will help the layers to seal together and prevent separation.

Making the meringue

The meringue is the crowning glory of a Belizean lemon meringue pie, but it can be a little tricky to get right. Here is a detailed, step-by-step guide to achieving the perfect meringue topping.

Firstly, ensure that you have the following ingredients ready: egg whites, cream of tartar, and sugar. It is important to note that the egg whites should be at room temperature, as this will help them whip up faster and to a greater volume. You will also need a clean, dry bowl, free from any oil or water residue.

Using a handheld or stand mixer with a whisk attachment, start beating the egg whites and cream of tartar together on medium speed for 1 minute. Then, increase the speed to high and continue beating for about 4 more minutes, until soft peaks form.

Once you have soft peaks, gradually add the sugar while continuing to beat the mixture. It is important to add the sugar slowly and to make sure that the sugar is fully incorporated before adding more. Keep beating the mixture on high speed until glossy, stiff peaks form. This should take around 2 more minutes.

Now you are ready to spread the meringue over the pie filling. Use a large spoon to create decorative peaks, and make sure that the meringue touches the crust all the way around the edge of the pie. This will help to prevent the meringue from weeping and seal in the filling.

Finally, bake the pie in the oven at 325°F for approximately 25 minutes, or until the meringue peaks are golden.

Baking the pie

Now for the baking!

First, preheat your oven to 400°F. Next, combine the flour and salt in a bowl. Cut in the shortening until the mixture forms coarse crumbs. You can use a fork or a pastry blender for this step. Then, add water a little at a time and stir until the mixture forms a ball. If needed, add more water to get the dough to a rolling consistency.

Roll out the dough on a floured surface to approximately 10 inches and place it in a 9” baking dish. Prick the dough generously with a fork and bake for 15 to 20 minutes, or until the crust is golden. Once baked, remove the crust from the oven and set it aside to cool slightly. Now, reduce the oven temperature to 325°F.

In a separate bowl, beat the egg yolks until they are just mixed. Then, add the condensed milk and combine. Slowly add in the lime juice, stirring continuously, until the mixture is smooth and has a slightly tart taste.

Pour the filling into the pie crust and bake at 325°F for about 15 minutes, or until the filling is set. Be careful not to over-bake, as the filling will start to bubble if it's left in too long.

Remove the pie from the oven and let it cool completely before serving. This step is crucial, as it allows the pie to set properly. Enjoy your homemade Belizean Lemon Meringue Pie!

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