Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR | 312.50 g / 2.50 cups |
| BUTTER | 227 g / 1 cup |
| SALT | 1 tsp |
| GRANULATED SUGAR | 1 tsp |
| LEMON ZEST | 1 tsp |
| ICE WATER | 3 Tbsps |
| VEGETABLE SHORTENING | 8 servings |
| EGG YOLKS | 5 large |
| WATER | 295.74 ml / 1.25 cups |
| GRANULATED SUGAR | 250 g / 1.25 cups |
| TBSP CORNSTARCH | 42.67 g / 0.33 cups |
| LEMON JUICE | 122 ml / 0.50 cups |
| LEMON ZEST | 1 Tbsp |
| EGG WHITES | 5 large |
| CREAM OF TARTAR | 0.50 tsps |
| GRANULATED SUGAR | 100 g / 0.50 cups |
| VANILLA EXTRACT | 0.50 tsps |
My Best Lemon Meringue Pie
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.
Instructions
Instructions Flaky Butter Pie Crust Preheat oven to 400°F. Mix all dry ingredients in a food processor. Then, add cubed butter and lemon zest, and pulse briefly a few times to just mix them in. Lastly, add ice water, a tablespoon at a time, pulsing between each one, until it all sticks together. Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for up to an hour. Roll out the dough on a lightly floured surface and press into greased pie pan. On top of the crust, place a sheet of parchment and fill with weights (ceramic weights, dried beans, rice, etc). 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. Lemon Filling Reduce oven temperature to 350°F. Whisk the egg yolks and set aside. In a small pan, whisk together remaining ingredients over medium heat. After a few minutes, it will begin to bubble and thicken. Remove from heat. 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. Return the pan to low-medium heat. While whisking continuously, slowly pour the egg mixture into the pan. Heat for a few more minutes, until the mixture thickens significantly and it starts to bubble. Remove from heat. Meringue Using a KitchenAid stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks, about four minutes. Then, add sugar and vanilla extract and whisk again for about two minutes, or until glossy firm peaks. Putting it all together Pour the warm lemon filling into the pie crust. Next, add a thick layer of meringue on top of the warm filling and spread it all the way out to the crust. Bake at 350° for 15 minutes or until the tips of the meringue are browned. Cool on the counter for 1 hour, then refrigerate for 4 hours before serving. Enjoy!
Late Harvest Sauvignon Blanc, Ice Wine, and White Port are great choices for Lemon Meringue Pie. Since lemon meringue pie is pretty acidic, you can go with any of these sweet wines. The Saddleback Cellars Nils Late Harvest Sauvignon Blanc with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
