Ingredients
-
-
1 1/4
-
1 1/2
-
1/4
-
4
-
2
-
3
-
1
-
2
-
-
1/3
-
1/3
-
1/4
-
1 1/4
-
2
Directions
Lemon Meringue Pie, The classic, tart lemon meringue pie I’ve included techniques for assuring a crisp bottom crust and techniques to prevent the meringue from weeping They work, and they’ll also work with a store crust if you prefer to use one Lemon meringue is hubby’s favorite pie so I’ve been working on getting it right for a long time , This was the best pie I ever had A+, This was delishimo I made it for Christmas dinner dessert, and it was even well received by a dutch family unaccostomed to pies like this DH of course complained that the lemons were too sour, but he’s not a lemon lover at all so I totally discounted his opinion:) Mine did weep just a little, definiately not the fault of the recipe, just me and beginners stupidity as I was a bit slow getting everything together due to the rush of making a huge dinner and trimmings on the same morning The meringue was lovely too and I will definiately keep this in my cookbook for future decadent desserts with guests The one and only reason that I didn’t give this five stars was due to the difficulty of working with the crumbs for the base, they were very dry indeed and I could hardly get them lined around the pan, but not having graham cracker crumbs available here I subbed a dutch biscuit called Maria’s and I also subbed butter for vegetable shortening for the same reason I can guess that I could really perfect this recipe once I have made it a few times and worked on getting the base just right It’s just small glitch that a little practice on my part could solve The taste is wonderful, so please see my rating system, a well deserved 4 stars ! Thanks 🙂
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Steps
|
1
Done
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Pie Crust: Preheat Oven to 425; in a Food Processor Pulse the Flour, Sugar and Salt Just to Mix; Add the Butter and Shortening and Pulse Just Until Coarse Crumbs Form; Add the Lemon Juice and Water and Pulse Just Until Moist Crumbs Form. |
|
2
Done
|
Scrape the Dough Onto a Sheet of Plastic Wrap and Form a Disk; Wrap Tightly and Refrigerate at Least 1 Hour or Up to 1 Day. |
|
3
Done
|
on a Lightly Floured Surface, Roll Chilled Dough Out to a 12"-13" Diameter Circle; Fold Dough in Half and Gently Lift It, Transferring It to a 9" Pie Plate; Gently Fit the Dough Into the Plate and Trim the Edge With a 1/4" Overhang. |
|
4
Done
|
Gently Fold the Overhang Under and Crimp the New Edge All Way'round; Prick the Dough, Including the Sides and Corner, With a Fork to Prevent the Crust from Bubbling While Baking; Refrigerate 15 Minutes or Until Crust Is Rechilled. |
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5
Done
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Bake 10-13 Minutes or Until Bottom of Crust Is Lightly Browned; Cool on Wire Rack; When Cool, Sprinkle With Graham Cracker Crumbs. |
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6
Done
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Filling: Combine Cornstarch, Cake Flour, Salt and Sugar in a Saucepan; Over Medium Heat, Gradually Add Water, Stirring; Continue to Cook and Stir Until Mixture Boils, About 4 Minutes. |
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7
Done
|
Remove from Heat and Temper Egg Yolks by Gradually Adding Small Amounts of Cooked Mixture; When Eggs Are Thoroughly Warmed, Add Back to Cooked Mixture; Cook, Stirring, Another 5 Minutes Over Low Heat. |
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8
Done
|
Remove from Heat and Stir in Lemon Juice, Lemon Rind and Butter; Stir Until Well Combined and Smooth; Lay Plastic Wrap on Surface and Set Aside While Making Meringue. |
|
9
Done
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Meringue: Preheat Oven to 325; in a Small Saucepan Over Medium Heat, Bring Water and Cornstarch to a Boil, Stirring Constantly, Until Mixture Thickens and Turns Clear; Set Aside and Let Cool. |
|
10
Done
|
With an Electric Mixer, Break Up Egg Whites on Low Speed; When Bubbly Increase Speed and Beat Until They Begin to Turn White; Beat in Cream of Tartar and Vanilla; Add Sugar Gradually and Beat to Soft Peaks; Add Reserved Cornstarch Mixture a Bit at a Time; Beat Just to Stiff Peaks. |
|
11
Done
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Finish: Pour Warm Filling Into Cooled Crust (sprinkled With Graham Cracker Crumbs), and Top With Room Temperature Meringue; Completely Seal Filling With Meringue, Making Sure Meringue Touches the Crust All the Way'round; Pile Meringue to a High Mound in Center of Pie; Bake For 20 Minutes, Until Meringue Is Evenly Golden Brown; Cool Completely on Wire Rack Before Cutting. |
