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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is easily the best Lemon Meringue Pie recipe I've ever used! Prep time is a little long but sooooooo worth it. And Thank you Krumkake for taking and posting the photo when you made this. Ingredients:
crust |
1 c. all-purpose flour |
3 tb each, cold butter,cut in pieces and shortening |
1 1/2 tsp fresh lemon juice |
2-3 tb cold water |
filling |
1 1/4 c, sugar |
1/3 c. cornstarch |
yolks from 4 eggs |
1/2 c. fresh lemon juice |
2 c. water |
2 tb butter, cut up |
2 tsp freshly grated lemon zest |
meringue |
whites from 4 eggs |
1/2 tsp cream of tartar |
1/2 c. sugar |
Directions:
1. Pastry: In food processor, pulse flour with butter and shortening until mixture looks like coarse crumbs. With motor running, add lemon juice, then water 1 TB at a time, just until dough leaves sides of bowl. Remove blade, then dough.
2. Gather dough into a ball; press into a disk. Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
3. Heat oven to 425* F. You'll need a 9 pie plate. Roll dough on lightly floured surface or between 2 sheets of wax paper to 12 circle. Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes. Bake 20-22 minutes or until golden. Remove pie plate to wire rack to cool while making filling. Reduce oven temperature to 350*F.
4. Filling: Whisk sugar and cornstarch in a 2 qt. Saucepan. Whisk in e.g. Yolks and lemon juice until smooth. Stir in water; continue stirring over medium heat until mixture comes to a full boil. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat. Add butter and lemon zest, stirring until butter melts. Pour hot filling into baked pie shell.
5. Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in sugar, 1TB. At a time, beating well after each addition until sugar dissolves. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
6. Spoon meringue around edge of filling; spread to edge of crust to seal. Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.
7. Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160*F.
8. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours. To serve, cut with a long-blade knife dipped in cold water.
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