My Best Lemon Meringue Pie
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: 5 minutes
- Cooking time: 40 minutes
- Rating: 4.46
- Health score: 2.00
- Weight Watcher points: 27.00
Summary
My Best Lemon Meringue Pie might be just the dessert you are searching for. For 87 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 595 calories, 8g of protein, and 27g of fat. This recipe serves 8. Head to the store and pick up egg whites, butter, lemon juice, and a few other things to make it today. It is brought to you by spoonacular user maplewoodroad. From preparation to the plate, this recipe takes roughly 45 minutes. Similar recipes include Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust.
Ingredients
flour2.5 c
butter1 c
salt1 tsp
granulated sugar1 tsp
lemon zest1 tsp
ice water3 Tbsp
vegetable shortening8 servings
egg yolks5 large- water1.25 c
- granulated sugar1.25 c
tbsp cornstarch0.33333334 c
lemon juice0.5 c- lemon zest1 Tbsp
egg whites5 large- cream of tartar0.5 tsp
- granulated sugar0.5 c
vanilla extract0.5 tsp
Instructions
Step 1
Flaky Butter Pie Crust
Step 2
Preheat oven to 400°F.
Step 3
Mix all dry ingredients in a food processor.
Step 4
Then, add cubed butter and lemon zest, and pulse briefly a few times to just mix them in.
Step 5
Lastly, add ice water, a tablespoon at a time, pulsing between each one, until it all sticks together.
Step 6
Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for up to an hour.
Step 7
Roll out the dough on a lightly floured surface and press into greased pie pan.
Step 8
On top of the crust, place a sheet of parchment and fill with weights (ceramic weights, dried beans, rice, etc).
Step 9
Blind bake at 400°F for 20 to 25 minutes, until the edges are just starting to lightly brown. Once it’s finished baking and cooled slightly, simply spoon out your pie weights and remove the parchment paper.
Step 10
Lemon Filling
Step 11
Reduce oven temperature to 350°F.
Step 12
Whisk the egg yolks and set aside.
Step 13
In a small pan, whisk together remaining ingredients over medium heat. After a few minutes, it will begin to bubble and thicken.
Step 14
Remove from heat.
Step 15
Spoon out a tablespoon at a time and add it to the egg yolks, while whisking the yolks constantly. This will temper the egg yolks. Do this about five or six times until the egg mixture is smooth.
Step 16
Return the pan to low-medium heat. While whisking continuously, slowly pour the egg mixture into the pan.
Step 17
Heat for a few more minutes, until the mixture thickens significantly and it starts to bubble.
Step 18
Remove from heat.
Step 19
Meringue
Step 20
Using a Kitchen
Step 21
Aid stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks, about four minutes.
Step 22
Then, add sugar and vanilla extract and whisk again for about two minutes, or until glossy firm peaks.
Step 23
Putting it all together
Step 24
Pour the warm lemon filling into the pie crust.
Step 25
Next, add a thick layer of meringue on top of the warm filling and spread it all the way out to the crust.
Step 26
Bake at 350° for 15 minutes or until the tips of the meringue are browned.
Step 27
Cool on the counter for 1 hour, then refrigerate for 4 hours before serving. Enjoy!
Categories
Dish Types: dessert