Lemon Meringue PieFrom shandy 8 years ago
- Makes one 10-inch (25 cm) pie shopping list
- For the Crust: shopping list
- 3/4 cup (180 mL) cold butter; cut into ½-inch (1.2 cm) pieces shopping list
- 2 cups (475 mL) all-purpose flour shopping list
- 1/4 cup (60 mL) granulated sugar shopping list
- 1/4 tsp (1.2 mL) salt shopping list
- 1/3 cup (80 mL) ice water shopping list
- For the Filling: shopping list
- 2 cups (475 mL) water shopping list
- 1 cup (240 mL) granulated sugar shopping list
- 1/2 cup (120 mL) cornstarch shopping list
- 5 egg yolks, beaten shopping list
- 1/4 cup (60 mL) butter shopping list
- 3/4 cup (180 mL) fresh lemon juice shopping list
- 1 tbsp (15 mL) lemon zest shopping list
- 1 tsp (5 mL) vanilla extract shopping list
- For the Meringue: shopping list
- 5 egg whites, room temperature shopping list
- 1/2 tsp (2.5 mL) cream of tartar shopping list
- 1/4 tsp (1.2 mL) salt shopping list
- 1/2 tsp (2.5 mL) vanilla extract shopping list
- 3/4 cup (180 mL) granulated sugar shopping list
How to make it
- To Make the Crust:Make sure all ingredients are as cold as possible. Using a food processor or pastry cutter and a large bowl, combine the butter, flour, sugar and salt.Process or cut in until the mixture resembles coarse meal and begins to clump together. Sprinkle with water, let rest 30 seconds and then either process very briefly or cut in with about 15 strokes of the pastry cutter, just until the dough begins to stick together and come away from the sides of the bowl. Turn onto a lightly floured work surface and press together to form a disk. Wrap in plastic and chill for at least 20 minutes.
- Allow the dough to warm slightly to room temperature if it is too hard to roll. On a lightly floured board (or countertop) roll the disk to a thickness of 1/8 inch (.3 cm). Cut a circle about 2 inches (5 cm) larger than the pie plate and transfer the pastry into the plate by folding it in half or by rolling it onto the rolling pin. Turn the pastry under, leaving an edge that hangs over the plate about 1/2 inch (1.2 cm). Flute decoratively. Chill for 30 minutes.
- Preheat oven to 350ºF (180ºC). Line the crust with foil and fill with metal pie weights or dried beans. Bake for 20 to 25 minutes. Carefully remove the foil and continue baking for 10 to 15 minutes, until golden. Cool completely before filling.
- To Make the Filling: Bring the water to a boil in a large, heavy saucepan. Remove from the heat and let rest 5 minutes. Whisk the sugar and cornstarch together. Add the mixture gradually to the hot water, whisking until completely incorporated. Return to the heat and cook over medium heat, whisking constantly until the mixture comes to a boil. The mixture will be very thick. Add about 1 cup (240 mL) of the hot mixture to the beaten egg yolks, whisking until smooth. Whisking vigorously, add the warmed yolks to the pot and continue cooking, stirring constantly, until mixture comes to a boil. Remove from the heat and stir in butter until incorporated. Add the lemon juice, zest and vanilla, stirring until combined. Pour into the prepared crust. Cover with plastic wrap to prevent a skin from forming on the surface, and cool to room temperature.
- To Make the Meringue:Preheat the oven to 375ºF (190ºC). Using an electric mixer beat the egg whites with the cream of tartar, salt and vanilla extract until soft peaks form. Add the sugar gradually, beating until it forms stiff, glossy peaks. Pile onto the cooled pie, bringing the meringue all the way over to the edge of the crust to seal it completely. Bake for 15 to 20 minutes, or until golden. Cool on a rack. Serve within 6 hours to avoid a soggy crust.
- Free-Style Lemon Tartlets(from "Ripe for Dessert" by David Lebovitz)Prepare the recipe as above but complete the following steps:To roll out tartlet dough, slice the dough into 6 pieces. On lightly floured surface, roll each circle of dough into a 5 inch disk. Stack the disks, separated by pieces of plastic wrap, on a plate, and refrigerate for 30 minutes.To bake the dough, position rack in oven to the centre of oven and preheat to 350ºF (180ºC). Place the disks of dough, evenly spaced, on a baking sheet and bake for 20 to 25 minutes, until golden brown. Cool completely.To finish tartlets, first place oven rack in the upper third of the oven and increase heat to 425ºF. Divide the lemon filling equally among the disks, mounding it in the centre and leaving a 1-inch border all the way around. Spoon the meringue decoratively over each tartlet, right to the edges, in dramatic swirling peaks.Return tartlets to oven and bake for about 5 minutes, until the meringue is golden brown.
The Cookshandy Port Orchard, WA
The Rating8 people
Lemon Meringue is my absolute favorite pie ever. I have many recipes for it. I really like this one and will give it a try. Thank you for sharing.marriage in Apalachin loved it
LOVE THIS!! Thank you so much for the wonderful delicious photos..I could grab that pie right through the screen and eat it! Your meringue looks FANTASTIC!! Perfect 10 for you girl!!michellem in Idaho loved it
Oh baby - sign me up! Lemon Meringue Pie is one of my all-time favorite pies - ever. Yummmm. Love your photos! Great post - thanks so much!!lunasea in Orlando loved it
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