Ingredients
-
-
1 1/4
-
1
-
1/2
-
6
-
4
-
3 - 5
-
1/2
-
-
1
-
1/4
-
1/8
-
6
-
1 1/2
-
1
Directions
The Ultimate Lemon Meringue Pie, I made this pie this weekend It’s adapted from The Perfect Recipe cookbook by Pam Anderson Wow, we agreed it was the best lemon meringue pie recipe we’d ever had The filling is very lemony sweet/tart and fluffy The meringue is tall and fluffy/light Prep times are estimated It takes a little time, but is well worth it Lemon meringue pie was first invented in Philadelphia This recipe represents the Mid-Atlantic U S region , can use a torch instead? if im using the meringue on a cheesecake?, Would it be possible to use this recipe to make a Key Lime Meringue Pie?
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Steps
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1
Done
|
Make Pie Shell: Mix Flour, Sugar and Salt in a Food Processor, by Pulsing a Few Times. |
|
2
Done
|
Scatter the Frozen Butter Pieces Over Flour Mixture. |
|
3
Done
|
Pulse in 1-Second Pulses About 5 Times to Mix in Butter. |
|
4
Done
|
Add Frozen Shortening; Pulsing in 1-Second Pulses Until Mixture Resembles Cornmeal With Pieces About the Size of Peas. |
|
5
Done
|
Slowly Add Ice Water Through the Processor Feed Tube, With Motor Running, One Tbsp at a Time. |
|
6
Done
|
When Dough Forms a Ball, Stop Processing. |
|
7
Done
|
It Should Take About 2 or 3 Tbsp of Ice Water to Reach This Stage. |
|
8
Done
|
Shape Dough Into a Ball in Your Flour Coated Hands, and Then Flatten Into a 4 Inch Wide Disk. |
|
9
Done
|
Flour Disk and Wrap in Plastic. |
|
10
Done
|
Refrigerate at Least 30 Minutes. |
|
11
Done
|
Generously Coat Your Work Surface or Pastry Sheet With a Little Flour and About 1/4 Cup Graham Cracker Crumbs. |
|
12
Done
|
Place Dough on Floured Surface, Coat With Some Flour and Graham Cracker Crumbs, and Roll Into a 9-Inch Disk. |
|
13
Done
|
Lift, Coat Surface With More Graham and Flour, Turn Dough, Add More Graham and Flour on Top, and Roll Out to a 13 Inch Disk. |
|
14
Done
|
Place Into a 9 Inch Pie Pan, and Finish Edges. |
|
15
Done
|
Refrigerate Crust Until Firm, About 30 Minutes. |
