Lemon Meringue Pie Recipe2014-07-25
- Yield : 1 9-inch Pie
- Servings : 10
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 4:0 h
Lemon meringue pie is an American favorite and this lemon meringue pie recipe has less meringue weeping and liquid than many recipes. Any type of lemon can be used.
This cool and refreshing American pie with a hint of tartness has a light airy meringue, firm lemony filling, and flakey crust.
A 4.5 ounce (130 g) serving has about 355 calories, 6 g of saturated fat, and less than 60 mg of sodium per serving. Increasing the serving size to one-eight of a 9-inch pie provides 445 calories, 7 g of saturated fat, and 50 g of sugar. A dessert providing about 500 calories may seem excessive, but it is far less than most restaurant desserts that can exceed 1,000 calories.
- After incorporating last tablespoon of corn starch into the filling, heat filling on low 1 to 2 minutes to assure it is hot before filling the crust.
- Refrigerated, homemade meringue pies may develop sugar droplets.
- If you are concerned about eating undercooked egg whites, you can make the meringue using meringue powder.
- 1 1/4 cups (165 g) all purpose flour
- 1/8 teaspoon (1.25 ml) kosher salt
- 1 tablespoon (15 ml) granulated sugar
- 3 tablespoons (36 g) vegetable shortening
- 4 tablespoons (56 g) unsalted butter, cut into small pieces
- 4-6 tablespoons (60-90ml) ice water
- 1 1/4 cups (250 g) granulated sugar
- 1/3 cup (45 g) cornstarch
- 1/8 teaspoon (1.25 ml) kosher salt (optional)
- 1 1/2 cups (360 ml) water
- 1/2 cup (120 ml) fresh lemon juice, strained
- 2-3 teaspoons (10-15 ml) lemon zest, grated
- 4 large egg yolks
- 2 tablespoons (28 g) unsalted butter, put into small pieces
- 1 tablespoon (15 ml) corn starch
- 1/3 cup (80 ml) water
- 1/4 teaspoon (1.25 ml) cream of tartar
- 1/3 cup (135 g) granulated sugar
- 4 large egg whites at room temperature
- 1/2 teaspoon (2.5 ml ) vanilla extract
Method of Preparation
In a medium bowl, mix flour, sugar, and salt using a fork or whisk. Add shortening and butter. Use a pastry blender or two knives with a scissor action to cut the shortening and butter into the flour until mixture resembles course meal.
Sprinkle 4 tbsps. (60 ml) of water over the flour and work it in with your hands. Add water, if necessary, 1 tablespoon (15 ml) at a time until dough sticks together. Dough should not be wet.
Shape dough into a 4 to 6 inch disk, wrap with plastic wrap and refrigerate 50 to 60 minutes or up to 2 days if making the dough in advance.
Remove dough from refrigerator. If refrigerated more than 60 minutes allow the dough warm up unit easily rolled.
Roll dough on a lightly floured surface or between two sheets of waxed paper or plastic wrap into a 12-inch (30.5 cm) circle.
Transfer dough to pie plate and work it into the corners. Trim any dough extending more 1/2-inch (1.3 cm) beyond the plate rim. Fold overhanging dough under itself and flute edge or flatten against rim using a fork. Prick dough bottom and sides using a fork if crust is baked without pie weights to prevent the center from bulging.
Refrigerate dough 40 minutes and then freeze about 20 minutes.
Position oven rack in lower third of oven and preheat oven to 375°F (190°C).
Remove crust from freezer, line crust including the edge with a layer of aluminum foil and add pie weights or fill with about 1 lb. (450 g) of dried beans.
Bake about 25 to 30 minutes, remove foil and weights, if used, and bake 12 minutes or until golden brown. Cool completely on wire rack before filling.
In a heavy bottom 2 qt./L saucepan, whisk sugar, cornstarch and salt. Whisk in water, lemon juice and lemon zest. Whisk in egg yolks until no yellow streaks remain. Add butter.
Stirring constantly with a whisk or wood spoon, bring mixture to a simmer over medium heat. Cook 1 to 2 minutes. Filling should be very thick. remove from heat and cover to heat hot until ready to assemble pie.
Preheat oven to 325°F (165°C).
Combine sugar with cream of tartar.
Add vanilla extract to egg whites and beat on high sped using a hand mixer or medium speed with a stand mixer until frothy. Beat in sugar mixture 1 tablespoon (15 ml) at a time until sugar is incorporated and whites form soft peaks.
Combine cornstarch and water and beat into the egg whites 1 tablespoon (15 ml) at a time. Continuing beating until meringue form stiff peaks.
Pour hot filling to pie shell and level if needed. Using a clean spatula, begin adding meringue along the edge and then the center to preventing sinking. To prevent shrinkage, make sure meringue adheres to the crust. Use the back of a spoon to create peaks if desired.
Bake 20 to 30 minutes or until meringue is golden brown Transfer to wire rack and cool to room temperature. Serve at room temperature or refrigerate.
This information is per serving.
Calories from Fat110
Serving Size:About 4.5 oz. (130 g)