The perfect Lemon Meringue Pie!
Lemon Meringue Pie can be tricky to make! The meringue often times “weeps” and the meringue can deflate! The search for the perfect pie continued for years, much to my husband’s delight! I would make a pie and if I didn’t like the results, I’d make another, and another, and another … he was in Lemon Meringue Pie heaven! He didn’t care if my meringue “wept” or wasn’t high, it still tasted good!
I have finally found the perfect Lemon Meringue pie, not only does it taste out of this world, it looks as good as it tastes and … No More Weeping!
Lemon Meringue Pie
(Filling and Meringue Adapted from Bon Appétit )
Flaky Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening, chilled
- 3 tablespoons ice water
- Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
- Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for 30 minutes before rolling.
- Roll out dough, and press dough gently into pie dish, fold overhang and crimp to form decorative edge.
- Pierce crust all over with fork. Chill 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes.
- Remove foil and beans. Bake until crust is pale golden, about 20 minutes longer. Transfer crust to rack and cool completely. Reduce oven temperature to 300°F.
- 1- 1/2 cups water
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 6 large egg yolks
- 5 tablespoons cornstarch
- 2 tablespoons grated lemon peel
- 1/4 teaspoon salt
- 2 tablespoons (1/4 stick) unsalted butter
Whisk first 7 ingredients in heavy medium saucepan to blend. Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes. Remove from heat. Whisk in butter. Spoon hot filling into prepared crust.
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1- 2/3 cups powdered sugar
Using electric mixer, beat egg whites in large stainless steel bowl at low speed until foamy. Beat in cream of tartar and 1 tablespoon sugar. Gradually beat in remaining sugar, 1 tablespoon at a time. Beat at medium speed until stiff glossy peaks form, about 8 minutes. Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center. Bake pie for 30 minutes. Reduce oven temperature to 275°F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes. Transfer pie to rack and cool completely, about 4 hours. Refrigerate uncovered so that your meringue will not “weep”.
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