Lemon Meringue Pie
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WHAT YOU NEED:
CRUST: 1 cups flour ¼ tsp salt ¼ pound butter 1 egg yolk 2 tbsp water |
LEMON FILLING:
4 eggs 1/3 cup cornstarch 1 1/2 cup water 1 1/3 cup sugar 1/4 tsp salt 3 Tbsp butter 1/2 cup lemon juice 1 Tbsp finely grated lemon zest MERINGUE TOP: Ingredients: 4 egg whites at room temperature ¼ tsp salt ½ cup sugar |
METHOD:
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 425° F (200° C).
On a floured surface, roll out the pie crust and place it in the pie pan. Fold over any excess crust into the pan, leaving the crust flush with the edge of the pan, then press into the side. Chill the crust for about 10 minutes.
Use a fork to prick the bottom of the pastry in several places.
Take a sheet of aluminum foil and press it into the pie pan, gently pushing it right up against the pastry.
Fill the sheet of foil with pie weights or dried beans to hold it in place.
Bake the crust for 20 minutes, then remove it from the oven, remove the pie weights, and remove the aluminum foil liner. Set aside.
Filling:
Preheat oven to 400° F (200° C)
Separate eggs, saving both yolks and egg whites.
Whisk the egg yolks in a medium-sized mixing bowl and set aside.
In a medium saucepan, combine the cornstarch, sugar, and salt. Add water, lemon juice, and zest, and whisk to combine.
Cook over medium heat, stirring, until the mixture boils.
Remove from heat.
Pour a small amount of the hot mixture into the egg yolks and stir.
Slowly pour the egg yolk mixture into the saucepan, stirring constantly to prevent clumps.
Turn the heat on low, stirring constantly, until the sauce begins to thicken. Do not boil.
Add the butter and stir until it is melted and the mixture is well blended.
Pour the mixture into the pre-baked pie crust.
In a small bowl, beat the egg whites and salt with a mixer on high. While beating, sprinkle in the sugar 2 Tbsp at a time and let it dissolve.
The sugar is completely dissolved when there is no grainy sugar feeling as you rub the egg whites between your fingers.
Spread the meringue over the top of the lemon filling.
Bake at for ten minutes or until the meringue topping is golden.
Let the pie cool completely before serving.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.
*CRUST:
Mix the flour and the salt. Cut the butter into small pieces and work them into the flour, using a pastry cutter or your fingers, until the mixture resembles a coarse meal. Mix egg yolk with water and then pour into flour mixture. Work together until it’s a cohesive ball. Wrap in wax paper and press into a flat disk. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 425° F (200° C).
On a floured surface, roll out the pie crust and place it in the pie pan. Fold over any excess crust into the pan, leaving the crust flush with the edge of the pan, then press into the side. Chill the crust for about 10 minutes.
Use a fork to prick the bottom of the pastry in several places.
Take a sheet of aluminum foil and press it into the pie pan, gently pushing it right up against the pastry.
Fill the sheet of foil with pie weights or dried beans to hold it in place.
Bake the crust for 20 minutes, then remove it from the oven, remove the pie weights, and remove the aluminum foil liner. Set aside.
Filling:
Preheat oven to 400° F (200° C)
Separate eggs, saving both yolks and egg whites.
Whisk the egg yolks in a medium-sized mixing bowl and set aside.
In a medium saucepan, combine the cornstarch, sugar, and salt. Add water, lemon juice, and zest, and whisk to combine.
Cook over medium heat, stirring, until the mixture boils.
Remove from heat.
Pour a small amount of the hot mixture into the egg yolks and stir.
Slowly pour the egg yolk mixture into the saucepan, stirring constantly to prevent clumps.
Turn the heat on low, stirring constantly, until the sauce begins to thicken. Do not boil.
Add the butter and stir until it is melted and the mixture is well blended.
Pour the mixture into the pre-baked pie crust.
In a small bowl, beat the egg whites and salt with a mixer on high. While beating, sprinkle in the sugar 2 Tbsp at a time and let it dissolve.
The sugar is completely dissolved when there is no grainy sugar feeling as you rub the egg whites between your fingers.
Spread the meringue over the top of the lemon filling.
Bake at for ten minutes or until the meringue topping is golden.
Let the pie cool completely before serving.
*This pie crust will not roll out as smoothly as a traditional crust.
You may have to patch it in places. But the flavor is worth it.