Sky High Lemon Meringue Pie
From silverqueen 16 years ago
- 107 minutes to make
- Serves 8
I love any thing lemony especially in the summer time it is so refreshing. this was my mothers recipe but I perfected it to modern day and it is more tasty and higher than hers was. Hope that you enjoy!! Really not sure about the prep time but think I got it as close as possible as this recipe has a lot of steps.
Ingredients
- FOR THE CRUST: shopping list
- 1-1/4 cups all purpose flour shopping list
- 2 Tbsp. sugar shopping list
- 1/2 tsp. salt shopping list
- 1/2 stick unsalted butter, cubed shopping list
- 3 Tbsp. vegetable shortening shopping list
- 4 to 6 Tbsp. ice water shopping list
- TANGY lemon FILLING: shopping list
- 4 eggs shopping list
- 4 egg yolks (reserve whites) shopping list
- 1 cup sugar shopping list
- 3/4 cups fresh lemon juice, strained shopping list
- 1/2 cup heavy cream shopping list
- 2 Tbsp. limoncello or 1 tsp. pure lemon extract shopping list
- 1 Tbsp. lemon zest, minced shopping list
- 1/8 tsp. salt shopping list
- brown sugar MERINGUE: shopping list
- 3/4 cup light brown sugar shopping list
- 1/2 cup sugar shopping list
- 1/4 cup water shopping list
- Reserves egg whites shopping list
- 1/4 tsp. cream of tartar shopping list
How to make it
- FOR THE PIE CRUST:
- Whisk flour, sugar and salt together for the crust in a bowl.
- Cut in butter and shortening with a pastry blender until butter is pea size.
- Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky.
- Wrap dough in plastic wrap, flatten into a disk and chill for 30 minutes before rolling out.
- Preheat the oven to 400*F. with rack in the lower third of the oven, coat a 9" pie plate with cooking spray.
- Roll dough on a lightly floured surface to about 1/8" thick.
- Carefully fold into quarters and transfer to prepared pie plate.
- Trim all but 1" of dough from edge then turn edge under and crimp.
- Freeze pie shell until firm, line with foil and fill with beans or rice.
- Place plate on baking sheet and bake until crust is set, about 25 minutes.
- Remove foil and weights then return crust to oven and bake until golden, about 10 minutes longer.
- Reduce the oven to 300*F.
- TANGY LEMON FILLING:
- Whisk egg yolks and sugar together in a blow until smooth.
- Stir in remaining ingredients, then pouring filling into pie crust.
- Carefully transfer pie to the oven and bake just until filling is set in center, 30 minutes.
- Allow pie to cool then cover with plastic wrap and chill 6 hours or overnight.
- BROWN SUGAR MERINGUE:
- Preheat the oven to 400*F.
- Stir both sugars and water together in a saucepan.
- Heat over medium heat until sugars melt, swirling pan often, do not stir (this may cause the sugar to crystallize.)
- Increase heat to medium high and boil, swirling frequently until it reaches 250*.
- Remove syrup.
- Beat the egg whites and cream of tartar at medium speed in a stand mixer fitted with a whisk attachment while sugar syrup boils.
- When whites reach soft peaks (they hold their shape and droop at the tip), begin drizzling in hot sugar syrup.
- Once syrup is blended turn mixer to high speed and beat until meringue is stiff and glossy.
- Spoon meringue on pie spreading to the crust, then use a spatula to create decorative peaks and valleys in the meringue.
- Bake until meringue is golden brown, 12 minutes.
- DO NOT OVER BAKE OR FILLING WILL BECOME SOFT.
The Rating
Reviewed by 8 people-
Absolutely love Lemon Meringue Pie, this sounds soooo fabulous, bookmarking it to fix after Easter. You got my 5 - thanks so much for posting this one, Happy Easter.
henrie
in Savannah loved it
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Sounds delicious! I love anything with lemon and you can't beat a good lemon meringue pie!
bluewaterandsand
in GAFFNEY loved it
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Great recipe and lemon meringue is one of my favorite pies ever. Thanks so much - you get a big 5 from me!
Happy Easter weekend to you and your family...
lunasea
in Orlando loved it
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