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Lemon Meringue Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Pie Dough Ingredients: | |
| 2/3 cup | all-purpose flour |
| 3 Tbsp. | cold unsalted butter, cut into small pieces |
| 1 Tbsp. | cold vegetable shortening |
| 1/8 tsp. | salt |
| 1-2 Tbsp. | ice water |
| Dry beans or pie weights for weighting pie shell Filling ingredients: | |
| 4 large | egg yolks |
| 1 cup | granulated sugar |
| 5 Tbsp. | Cornstarch |
| 1/8 tsp. | salt |
| 1 cup | water |
| 1/2 cup | whole milk |
| 1 Tbsp. | unsalted butter |
| 1/2 cup | fresh lemon juice |
| 1 Tbsp. | freshly grated lemon zest |
| Meringue Ingredients: | |
| 4 large | eggs |
| 1/4 tsp. | cream of tartar |
| Pinch | salt |
| 1/2 cup | granulated sugar |
Directions:
PREHEAT oven to 400*F.
Pie Crust Directions:
In the work bowl of a food processor, pulse together flour, butter, shortening and salt until mixture resembles coarse cornmeal. Add 1 or more tablespoons ice water and pulse until dough forms into a ball. Pat dough into a flattened ball and wrap in plastic wrap. Refrigerate for at least 1 hour. On a lightly floured surface, roll out dough to 1/8 inch thick and place in a 9-inch pie pan. Trim and crimp edges. Prick dough with a fork and cover with plastic wrap. Refrigerate for at least 30 minutes. Line pie dough with parchment paper and fill with dry beans or pie weights. Place on middle rack of oven and bake for 10 minutes. Remove paper and beans and continue baking for 12 minutes more, until golden. Place on a wire rack to cool.
Filling Directions:
In a small bowl, whisk egg yolks and set aside. In a heavy saucepan combine sugar, cornstarch and salt. Gradually whisk in water and milk until cornstarch has completely dissolved. Place over medium-low heat and cook, whisking constantly, until it comes to a boil. Remove from heat. Take a cup of the hot mixture and whisk into yolks. Add yolk mixture back into hot mixture, whisking to combine. Simmer, whisking constantly, for 3 minutes. Remove from heat and whisk in butter, lemon juice and zest until butter is melted and mixture is smooth. Pour into a bowl and press a piece of plastic wrap over the surface of filling.
Meringue Directions:
Place egg whites, cream of tartar and salt in a large bowl of an electric mixer. Beat until whites hold soft peaks. With mixer running, add sugar in a slow stream, beating until meringue holds soft peaks.
Assembling Directions:
Preheat oven to 350*F. Pour filling into crust. Spoon meringue on top, covering the filling completely to seal. Using a spoon, pull meringue into peaks. Bake pie on middle rack of oven until meringue is golden, about 15 minutes.
Makes 8 servings.
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