Homemade Lemon Meringue Pie
Homemade Lemon Meringue Pie

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, homemade lemon meringue pie. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Homemade Lemon Meringue Pie is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Homemade Lemon Meringue Pie is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook homemade lemon meringue pie using 21 ingredients and 26 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Lemon Meringue Pie:
  1. Make ready buttery flacky pie crust
  2. Take 315 g all purpose flour
  3. Take 1 and 4 teaspoon salt
  4. Take 90 g unsalted butter, chilled and cubed
  5. Prepare 148 g vegetable shortening, chilled
  6. Get 120 ml ice water
  7. Make ready the filling
  8. Make ready 1/3 cup corn starch
  9. Make ready 1/3 cup cake flour
  10. Get pinch salt
  11. Get 1 1/2 cups sugar
  12. Take 5 egg yolk slightly beaten
  13. Make ready Zest of 2 lemons, very finely chopped
  14. Get Juice of 2 lemons, about 1/4 cup
  15. Get 2 cups water
  16. Prepare 3 tbsp butter
  17. Prepare merinque
  18. Prepare 5 large egg whites
  19. Prepare 1/2 teaspoon cream of tartar
  20. Prepare 1/2 cup (100 g) granulated sugar
  21. Take 1/8 teaspoon salt
Instructions to make Homemade Lemon Meringue Pie:
  1. For making Pie Crust: Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is ok).
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit.
  4. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to.
  5. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  6. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky.
  7. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  8. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  9. For making the filling: Whisk the egg yolk in a medium bowl. Set aside.
  10. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.
  11. The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.
  12. Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks.
  13. Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium
  14. Cook until the mixture is thick and big bubbles begin bursting at the surface.
  15. Remove the pan from heat and whisk in the butter. Spread filling into the warm partially baked crust. Set aside.
  16. Don’t let the filling cool down too much as you want a warm filling when you top with the meringue. The warm filling helps seal the two layers together, preventing separation.
  17. For baking pie crust: Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
  18. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the frigerator for an additional 20 minutes before baking at 180 degrees C for 12 – 15 minutes or until golden brown.
  19. Cool completely before adding the filling.
  20. For making the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes.
  21. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.
  22. Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon).
  23. Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.
  24. Bake for 25-30 minutes or until the meringue is browned on top. Remove from the oven, place on a wire rack, and allow to cool at room temperature for 1 hour before placing in the refrigerator to chill.
  25. Chill for 4 hours before slicing and serving.
  26. Note: Lemon meringue pie tastes best on day 1 because it doesn’t keep very well. No matter how hard you try to prevent it, the meringue will wilt and separate over time. Best to enjoy right away.

So that is going to wrap this up with this special food homemade lemon meringue pie recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!