Lemon Meringue Pie
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.5 cups
Flour2 cup
Sugar (superfine)1 tsp
Salt1 tbsp
Butter1 large
Egg1 cup
Water1 cup
Lemon Juice2 tbsps
Lemon Zest (grated)1 cup
CornstarchDirections:
1
To make Pate Sucree: In a food processor (or large bowl) sift together flour, sugar and salt
2
Add butter and either pulse a few times or work the butter gradually into the flour mixture with your fingers until the pieces are the size of walnuts
3
Add egg, pulse a few more times or mix into the mixture until the mixture holds together when you squeeze it with your finger
4
Add the water if necessary to reach the proper consistency
5
Turn the dough out onto a board and form it into a round disk
6
Refrigerate 1 to 2 hours
7
After the dough has chilled, remove from refrigerator and roll it a little larger than a 9-inch pie pan and about 1/8-inch thick
8
Place the dough in the pan
9
Trim the edges with a knife
10
Refrigerate again for 1 to 2 hours
11
Preheat the oven to 375 degrees
12
Dock the dough with a fork
13
Line the dough in the pan with aluminum foil, fill with dried rice or beans
14
Bake for 15 minutes
15
Remove the foil and weights
16
Bake 10-15 minutes more until the crust it lightly browned
17
Cool to room temperature
18
To make the filling: In a saucepan, add 1/2 cup water, 1/2 cup sugar, salt, lemon juice, lemon zest and bring to boil
19
In a medium bowl, whisk together 1/2 cup sugar and cornstarch
20
In another bowl mix the egg yolks and 1/2 cup water together and add to the cornstarch mixture
21
When the lemon juice boils add a little of it into the yolks whisking
22
Then add the egg mixture back into the saucepan and over medium heat whisk constantly until the mixture thickens
23
Remove pan from heat
24
Add butter, stir until melted and incorporated
25
Pour immediately into pre-baked crust
26
Cool to room temperature
27
To make Meringue topping: Preheat oven to 325 degrees
28
In the bowl of an electric mixer beat the egg whites until they begin to foam
29
Reduce the speed of the mixer
30
Gradually add the sugar, a tablespoon at a time, until it dissolves into the egg whites
31
You should feel no grit
32
It should take about 3 minutes
33
Then increase the speed and beat until medium stiff peaks
34
Dollop the meringue on top of the pie, beginning at the crust
35
Swirl with the back of a teaspoon to make peaks
36
Or, pipe a lattice design across the top
37
Sift a little confectioners sugar over the top
38
Bake for 20 minutes (checking and turning the pan every 5 minutes) until the crust is golden all over
39
Cool to room temperature before serving
40
Suggested drink: Asti, Bera