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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
1 1/4 cups all-purpose flour |
1 1/2 teaspoons sugar |
1/4 teaspoon salt |
4 tablespoons unsalted butter, chilled and cut in pieces |
2 tablespoons vegetable shortening, chilled and cut in pieces |
3 tablespoons ice water |
1 teaspoon fresh lemon juice |
2 tablespoons fine graham cracker crumbs |
1/3 cup cornstarch |
1/3 cup sifted cake flour |
1/4 teaspoon salt |
1 1/4 cups sugar |
2 cups water |
5 large egg yolks, lightly beaten |
1/2 cup lemon juice |
2 tablespoons grated fresh lemon rind |
4 tablespoons unsalted butter, cut in pieces |
1/3 cup water |
1 tablespoon cornstarch |
5 large egg whites, room temperature |
1/4 teaspoon cream of tartar |
1/2 teaspoon vanilla |
1/3 cup sugar (or to taste) |
Directions:
1. 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. 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. 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. 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.
5. Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
6. 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.
7. 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.
8. 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. 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. 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. 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.
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