Lemon Meringue Pie - Grampa Ray's Favorite! Recipe
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Category: |
Category: |
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Crust - 10 inch regular or 9 inch deep dish |
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Ingredients: |
Ingredients: 1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
8 tablespoons chilled unsalted butter
4 tablespoons chilled all-vegetable shortening (Crisco)
4-5 tablespoons ice water
½ cup graham cracker crumbs, crushed finely
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Directions: |
Directions:1. Mix flour, salt, sugar and baking powder in food processor fitted with the steel blade. Cut butter into ¼ inch pieces.
2. Scatter butter pieces over flour mixture, tossing to coat butter with flour. Cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into bowl.
3. Sprinkle 3 tablespoons water over mixture. With rubber spatula, use folding motion to combine, then press down on dough until dough sticks together, adding up to 12 tablespoon more if dough will not come together. Shape into ball with hands.
4. Flatten dough ball into 4 inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate 30 minutes before rolling. Roll dough to fit pie pan.
5. Remove dough from frig. Sprinkle work area with 2T graham cracker crumbs. Remove dough from wrapping and place in center of work area. Scatter a few more crumbs over top. Roll dough, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top, as necessary, to coat dough heavily. Flip dough and continue to roll it until about 13 inched in diameter and just under 1/8 inch thick.
6. Place dough in center of pie pan. Trim crust and finish it as desired.
7. Refrigerate pie shell 20 minutes or freeze 5 minutes. Prick bottom and of dough with fork at ½ inch intervals. Cut round of aluminum foil to cover inside shell completely, pressing it flush against all sides and over rim. Prick all over once again. Chill at least 30 minutes - but preferable 1 hour or more.
8. Adjust oven rack to lowest position and heat oven to 400º. Bake shell 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs (and/or use pie weights). Remove foil and bake 8-10 minutes longer, or until interior just begins to color.
9. Remove shell from oven, brush sides and bottom with egg yolk and return to oven until yolk glazes over, about 1 minute longer.
10. Remove and cool completely.½ |
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Lemon Filling |
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Ingredients: |
Ingredients: 1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 tablespoon zest from 1-2 lemons
1/2 cup lemon juice from 2-3 lemons
2 tablespoons unsalted butter
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Directions: |
Directions:1. Mix sugar, cornstarch and salt with 1 1/2 cups cold water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter.
2. Bring mixture back to simmer, whisking constantly. Remove from heat and place layer of plastic directly on surface of filling to keep it hot and prevent skin from forming.
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Meringue |
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Ingredients: |
Ingredients: 1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract
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Directions: |
Directions:1. Mix cornstarch with 1/3 cup water in small saucepan. Bring to simmer, whisking occasionally at the beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat and let cool.
2. Heat oven to 325*. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture 1 tablespoon at a time, until sugar is fully incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat until meringue stands in stiff peaks. During last minute or so of beating meringue, remove plastic and return filling to low heat.
3. Pour lemon filling into pie crust. Use rubber spatula to distribute meringue evenly around the edge, then center of pie. Make sure meringue attaches to crust edges to prevent it from shrinking.
4. Use spoon to create peaks all over the meringue. Bake until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature before serving.
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: One of Grampa Ray's favorite desserts. We grew up with Jello lemon pie filling - this just takes it to another level. He would LOVE it!
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