Homemade Lemon Meringue Pie
Homemade Lemon Meringue Pie

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, homemade lemon meringue pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Homemade Lemon Meringue Pie is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Homemade Lemon Meringue Pie is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Homemade Lemon Meringue Pie:
  1. Make ready buttery flacky pie crust
  2. Prepare 315 g all purpose flour
  3. Take 1 and 4 teaspoon salt
  4. Get 90 g unsalted butter, chilled and cubed
  5. Prepare 148 g vegetable shortening, chilled
  6. Take 120 ml ice water
  7. Take the filling
  8. Make ready 1/3 cup corn starch
  9. Make ready 1/3 cup cake flour
  10. Prepare pinch salt
  11. Get 1 1/2 cups sugar
  12. Make ready 5 egg yolk slightly beaten
  13. Prepare Zest of 2 lemons, very finely chopped
  14. Make ready Juice of 2 lemons, about 1/4 cup
  15. Prepare 2 cups water
  16. Make ready 3 tbsp butter
  17. Prepare merinque
  18. Get 5 large egg whites
  19. Prepare 1/2 teaspoon cream of tartar
  20. Take 1/2 cup (100 g) granulated sugar
  21. Get 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’s going to wrap this up with this exceptional food homemade lemon meringue pie recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!