1 ¼ C all-purpose flour
1 Tbsp. sugar
½ tsp salt
3 Tbsp. vegetable shortening, cut into ½ inch pieces and chilled
4 Tbsp. unsalted butter, cut into ¼ in pieces and chilled
4 to 6 Tbsp. ice water
½ C graham cracker crumbs
1 ½ C cold water
1 C sugar
¼ C corn starch
6 egg yolks
1 Tbsp. grated lemon zest
½ C fresh lemon juice
2 Tbsp. unsalted butter
1/3 C water
1 Tbsp. corn starch
½ tsp pure vanilla extract
4 egg whites
½ C sugar
¼ tsp cream of tartar
The longest part in making lemon meringue pie is the making the crust. I would prep you crust (besides the graham crackers) the day before or the morning of the day you would like your pie.
1. Process the flour, sugar, and salt in a food processor until combined, Scatter the shortening over the top and continue to process until the mixture has the texture of coarse sand (should be about 10 seconds.)
2. 2. Scatter the butter pieces over the top and using the pulses option process the mixture until it resembles coarse crumbs (about 10-15 pulses) then transfer to a baking bowl.
3. Sprinkle 4 Tbsp. of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together.
a. If the dough does not come together add the remaining water in 1 Tbsp. at a time
4. Form dough into a ball and tightly wrap it in plastic wrap.
5. Let it chill in the refrigerator for at least 1 hour.
****This is where you can stop if you are prepping dough ahead of time****
6. Lightly dust the counter top with the graham cracker crumbs and roll the dough into a 12 in circle.
7. Continue sprinkling the dough with the crumbs, both underneath and on top, as it is being rolled out.
8. Fit the dough into a pie pan and freeze the unbaked pie crust until firm, about 30 minutes before baking.
9. Line the pie crust with foil and pie weights (I just use pennies) and bake in 375 degrees for 25-30 minutes.
10. Remove the foil and pie weights and return to bake until golden brown (no more than 12 minutes)
Preheat your oven to 325 degrees Fahrenheit
1. Combine the water, sugar, cornstarch, and salt in a large nonreactive saucepan over medium heat, bring to simmer while whisking constantly.
2. When the mixture starts to turn translucent, whisk in the egg yolks 2 at a time
3. Whisk in the zest, lemon juice, and finally the butter
4. Return the mixture to a full simmer, then remove the pan from the heat
5. Lay a sheet of plastic wrap flush to the surface of the filling to keep tit hot while making the meringue.
1. Bring water and cornstarch to a simmer in a small saucepan over medium high heat, whisking frequently
2. When the mixture turns translucent and begins to bubble, remove from heat and set aside
3. Whip the egg whites and vanilla in a large (either in a large bowl with an electric mixture or in your standing mixture) on low speed until frothy.
4. Mix the sugar and cream of tartar together then add it to the egg whites, 1 Tbsp. at a time
5. Increase the speed to medium and whip the until you achieve a soft peak
6. Add in the cooled cornstarch solution whip until you achieve a glossy stiff peak.
Assembling the Pie:
1. Remove the plastic from the pie filling and pour in the baked pie crust.
2. Spread the meringue on top
3. With the back of a metal spoon, pretend you are scooping something out (it’s all in your wrist) you will start to make peaks. Keep doing it to make your own design.
4. Bake until the meringue is golden brown (about 20 minutes).
5. Let cool to room temperature before serving.
I hope you enjoy this lemon meringue! Please leave a comment on how yours turn out and any tweaks that you made to make it your own.
If you should have any questions please leave a comment below or e-mail me at email@example.com
Happy #TastyTreatTuesday I hope see you back next week!
I would like to announce our winner of the #Ahhmazing Grass giveaway!
I will be contacting you for you’re address, you have won the full size and 4 sample packs! Thank you for entering, I will be doing more giveaways later so stay tuned.
Nichole also has her own blog that I encourage all of you to check out. The Titan Adventures