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Homemade Lemon Meringue Pie.
You can have Homemade Lemon Meringue Pie using 21 ingredients and 26 steps. Here is how you achieve that.
Ingredients of Homemade Lemon Meringue Pie
- It’s of buttery flacky pie crust.
- It’s 315 g of all purpose flour.
- You need 1 of and 4 teaspoon salt.
- Prepare 90 g of unsalted butter, chilled and cubed.
- It’s 148 g of vegetable shortening, chilled.
- It’s 120 ml of ice water.
- It’s of the filling.
- Prepare 1/3 cup of corn starch.
- It’s of 1/3 cup cake flour.
- You need of pinch salt.
- Prepare of 1 1/2 cups sugar.
- You need of 5 egg yolk slightly beaten.
- Prepare of Zest of 2 lemons, very finely chopped.
- It’s of Juice of 2 lemons, about 1/4 cup.
- Prepare 2 cups of water.
- You need 3 tbsp of butter.
- Prepare of merinque.
- It’s 5 of large egg whites.
- Prepare 1/2 teaspoon of cream of tartar.
- It’s 1/2 cup (100 g) of granulated sugar.
- You need 1/8 teaspoon of salt.
Homemade Lemon Meringue Pie step by step
- For making Pie Crust: Mix the flour and salt together in a large bowl. Add the butter and shortening..
- Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is ok)..
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit..
- Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to..
- Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup)..
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky..
- Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands..
- Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days)..
- For making the filling: Whisk the egg yolk in a medium bowl. Set aside..
- Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat..
- The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low..
- Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks..
- Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium.
- Cook until the mixture is thick and big bubbles begin bursting at the surface..
- Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside..
- Don’t let the filling cool down too much as you want a warm filling when you top with the meringue. The warm filling helps seal the two layers together, preventing separation..
- For baking pie crust: Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate..
- Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the frigerator for an additional 20 minutes before baking at 180 degrees C for 12 – 15 minutes or until golden brown..
- Cool completely before adding the filling..
- For making the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes..
- Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes..
- Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon)..
- Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping..
- Bake for 25-30 minutes or until the meringue is browned on top. Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill..
- Chill for 4 hours before slicing and serving..
- Note: Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away..