Ingredients: |
Ingredients: Pie Crust:
1 1/3 cups flour
1/4 cup cold butter, cut into pieces
1/3 cup vegetable shortening
pinch of salt
5 tbsp ice water
Lemon Filling:
5 egg yolks
3/4 cup sugar
1 1/4 cups water
pinch of salt
5 tbsp cornstarch
3/4 cups fresh lemon juice
grated zest of 2 lemons
2 tbsp butter
Meringue:
5 egg whites, at room temperature
1/2 cup sugar
1/4 tsp cream of tartar
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Directions: |
Directions:To prepare pie crust: in medium bowl, sift together flour and salt. Using a fork, add butter and shortening until mixture resembles coarse meal. Avoid touching with hands. Gradually add ice water while continuing to stir with fork. Turn onto lightly floured surface and gather dough with hands until a ball forms. Knead once or twice if necessary. Do not over mix. Flatten ball into a disc.
Wrap dough in plastic wrap and let rest in refrigerator at least 1 hour. Remove and roll between 2 pieces of wax paper. Roll out into a 13 - inch round. Remove wax paper and place in a 9-inch pie pan. Pinch edges gently to create decorative rim. Prick with fork and freeze shell 1/2 hour.
Meanwhile, preheat oven to 375º F. Line crust with foil and fill with dried beans (or pie beans). Bake about 20 minutes. Remove beans and bake an additional 15 minutes, or until crust is golden. Remove and set aside on wire rack to cool completely.
To prepare filling: in heavy bottom saucepan, combine yolks, sugar, water, salt and cornstarch. Whisk until well combined. Place saucepan over medium heat, whisking until thick and boiling, about 4 minutes. Add lemon juice and zest and bring to a boil, whisking about 2 minutes. Remove from heat and stir in butter.
Cool completely, whisking occasionally, about 1 hour.
To prepare meringue: in clean dry mixing bowl, with medium speed, beat egg whites until peaks form. Increase speed to high and slowly add sugar. Add cream of tartar and beat until very stiff glossy peaks form, abut 5 minutes.
Meanwhile, preheat over to 375º F. Fill crust with lemon filling, smoothing top evenly. Dollop meringue on top, making sure to seal lemon surface with meringue. Using a rubber spatula, make waves in meringue. Do not smooth.
Bake on middle rack of oven 10 -12 minutes, turning pie if necessary to obtain even colour. Remove from oven and cool completely before serving. |
This recipe for Lemon Meringue Pie is from