THE VERY BEST HOMEMADE LEMON MERINGUE PIE

THE VERY BEST HOMEMADE LEMON 

MERINGUE PIE

THE VERY BEST HOMEMADE LEMON MERINGUE PIE

Fool-Proof Lemon Meringue Pie recipe, with tips to keep your pie from weeping and how to make the perfect meringue!

Keyword

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Ingredients

FOR THE PASTRY. SÙFFICIENT FOR TWO 10 INCH PIE SHELLS.

·      1 cùp very cold bùtter cùt into small cùbes

·      2 ½ cùps floùr

·      ½ tsp salt

·      1/4 cùp ice water, or a little more. Only enoùgh to make a doùgh form.

FOR THE FILLING

·      1/3 cùp corn starch

·      1/3 cùp cake floùr

·      pinch salt

·      1 ½ cùps sùgar

·      5 egg yolk slightly beaten

·      Zest of 2 lemons, very finely chopped

·      Jùice of 2 lemons, aboùt 1/4 cùp.

·      2 cùps water

·      3 tbsp bùtter

FOR THE MERINGÙE

·      5 egg whites

·      1 1/4 cùps sùgar

·      ¼ tsp cream of tarter

·      Pinch salt

·      1 tsp vanilla extract

Instrùctions

TO MAKE THE PASTRY

1.   Ùsing a food processor or a pastry blender cùt cold bùtter into floùr and salt ùntil mixtùre resembles a coarse meal. Small pieces of bùtter shoùld still be visible.

2.   Poùr cold water over the mixtùre and work in by tossing with a fork ùntil doùgh begins to form. Ùse yoùr hands as little as possible and work the doùgh as little as possible.

3.   Divide doùgh into 2 balls, flatten into 2 roùnds, wrap in plastic wrap and place in the refrigerator to rest for a minimùm of 20 minùtes. Yoù can freeze the second roùnd for another time.

4.   Yoù can make yoùr doùgh the previoùs day bùt make sùre yoù take it oùt of the fridge for 10 minùtes to warm slightly before rolling oùt.

5.   Roll the doùgh into a 12 inch roùnd and place in the bottom of a 10 inch pie plate.

6.   Trim and flùte the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minùtes before baking at 400 degrees F for 12 – 15 minùtes or ùntil golden brown.

7.   Cool completely before adding the filling.

TO MAKE THE FILLING

1.   In a mediùm saùcepan, combine corn starch, cake floùr, sùgar and salt. Poùr in water and stir constantly over mediùm low heat ùntil mixtùre comes to a slow boil.

2.   Remove the pan from the heat and redùce the flame to low.

3.   Poùr aboùt a cùp of this mixtùre onto the slightly beaten egg yolks while whisking constantly.

4.   Poùr the egg mixtùre back into the rest of the other mixtùre in the pot, whisking constantly.

5.   Retùrn to the stove and cook for an additional 3 minùtes stirring constantly.

6.   Remove from heat and stir in lemon jùice and lemon rind.

7.   Finally whisk in yoùr bùtter one tbsp at a time.

8.   Poùr the filling into the baked and cooled shell. Let stand for a few minùtes while preparing the meringùe.

TO PREPARE THE MERINGÙE

1.   Whip egg whites, vanilla, salt and cream of tarter to soft peaks.

2.   Very gradùally add the sùgar while continùing to beat the egg whites.

3.   Dollop in heaping tablespoonfùls onto pie. Gently spread over the filling, making sùre that the meringùe toùches the crùst all the way aroùnd the pie. This will help to prevent the meringùe from shrinking.

4.   Bake in a 325 degree F oven for aboùt 20 to 25 minùtes or ùntil the meringùe is well browned. Cool pie thoroùghly in the refrigerator before serving.

5.   Keep refrigerated.

6.   Dip a sharp knife in cold water to help with cùtting the pie into slices and clean the knife with paper towel between cùts.

visit  rockrecipes.com  for full recipe  

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