Pies · Sweets

The Ultimate Lemon Meringue Pie



I made this last week for my Grandmother’s 86th birthday & am just now getting around to posting it. Been BUSY! Anyways, I found the recipe on recipezar.com & picked it b/c of the wonderful reviews. It was a huge hit. I actually used a store bought frozen pie crust but if you have the time try the crust in the recipe…it had wonderful reviews & some said they will use that crust on other pies. 

The Ultimate Lemon Meringue Pie
Serves 8, 1 pie
Graham Cracker Coated Pie Shell
1 1/4 c flour
1 Tb sugar
1/2 tsp salt
6 Tb unsalted butter, cut into pieces & frozen 
4 Tb vegetable shortening, frozen
3-5 Tb ice water, as needed
1/2 c graham cracker crumbs
Lemon Filling
1 c sugar
1/4 c cornstarch
1/8 tsp salt
6 large egg yolks
1 1/2 c water
1 Tb lemon zest
1/2 c lemon juice from 2-3 lemons
2 Tb unsalted butter
Meringue Topping
1 Tb cornstarch
1/3 c water
1/4 tsp cream of tartar
1/2 c sugar
4 large egg whites
1/2 tsp vanilla extract
1. Make pie shell: Mix flour, sugar & salt in food processor by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1 second pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 1 second pulses until mixture resembles cornmeal with pieces about the size of peas. Slowly add ice water through the processor feed tube, with motor running., one Tb at a time. When dough forms a ball, stop processing. It should take about 2 or 3 Tb of ice water to reach this stage. Shape dough into a ball in your flour coated hands, & then flatten into a 4 inch wide disk. Flour disk & wrap in plastic. Refridgerate at least 30 mins. Gererously coat your work surface or pastry sheet with a little flour & about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour & graham crumbs, & roll into a 9 inch disk. Lift, coat surface with more graham & flour, turn dough, add more graham & flour on top, & roll out to a 13 inch disk. Place into 9 inch pie pan & finish edges. Refrigerate crust until firm, about 30 mins. Prick dough with a fork to prevent bubbling up in the oven. While oven is pre-heating to 375, put pie crust in freezer. Bake @ 375 for 20-25 mins, checking occasionaly to make sure it’s browning evenly & not bubbling up. 
2. Lemon Filling: Whisk sugar, cornstarch, & salt together in a large nonreactive saucepan. Add yolks, then immediately but gradually whisk in 1 1/2 c water. Bring mixture to a simmer over medium heat, whisking regularly, 8-10 mins. until thickened. Remove from heat, whisk in zest, then juice, & finally butter. Keep warm until meringue is made. 
3. Meringue Topping: Mix cornstarch & 1/3 c water in a small saucepan. Bring to a simmer whisking occasionally until thickened. Remove from heat when translucent & thickened. Preheat oven to 325. In a large bowl, mix cream of tartar & sugar together. In a seperate bowl beat egg whites with whip attachment of mixer until frothy. Add vanilla. Beat in sugar mixture, 1 Tb at a time. Then drop in cornstarch mixture, 1 Tb at a time until stiff peaks form. Pour warm lemon filling into pie crust. Distribute meringue evenly over the top, starting with the edges, & then middle. Make sure it attaches to the crust. Lifting with the back of spoon, create peaks in the meringue. Bake until golden brown, about 20 mins. Cool completely before serving. 
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