Ingredients
-
-
1 1/4
-
1
-
1/2
-
6
-
4
-
3 - 5
-
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.,Would it be possible to use this recipe to make a Key Lime Meringue Pie?,Can you make the crust the night before you make the pie? If so, do you need to refrigerate it after it cools?
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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. |
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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. |
