Lemon Meringue Pie Recipe from Frais de la ferme

Lemon Meringue Pie Recipe

Preparation Time: 1 hour 30 minutes / set aside: 5 hours

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Servings: 12

Ingredients

  • Pastry
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup cold butter, cubed
  • 1/4 cup cold vegetable shortening or lard, cubed
  • 1 egg yolk
  • 1 tsp lemon juice
  •   ice water
  • Lemon Filling
  • 1 1/4 cups granulated sugar
  • 6 tbsp cornstarch
  • 1/2 tsp salt
  • 4 egg yolks, lightly beaten
  • 1 tbsp lemon zest
  • 1/2 cup lemon juice
  • 3 tbsp butter, cubed
  • Meringue:
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 1/3 cup instant-dissolving (fruit/berry) sugar

Preparation

Pastry:

  1. Whisk together flour and salt in a bowl.
  2. Cut in cubes of butter and shortening until mixture resembles coarse crumbs with a few larger pieces.
  3. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup.
  4. Whisk to combine, then drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Or refrigerate up to 3 days)
  5. Preheat oven to 400°F.
  6. On a floured workspace, roll out pastry to 1/8| thickness. Fit into 9" pie plate. If necessary, trim edge to leave 1" overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights.
  7. Bake on bottom rack  for 15 minutes.
  8. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.


Lemon Filling:

  1. Meanwhile, in a saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring the mixture to a boil on medium-high heat, whisking constantly. 
  2. Reduce heat to medium-low; simmer, continute to whisk constantly, for 3 minutes. Remove from heat.
  3. Gradually whisk the sugar mixture into egg yolks; whisk back into pan and cook on medium heat, whisking constantly, for 2 minutes.
  4. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted.
  5. Scrape into bowl; let cool for 30 minutes.
  6. Scrape mixture into cooled pie shell, and smooth the surface.

Meringue:

  1. In bowl, beat the egg whites with the cream of tartar until soft peaks form.
  2. Beat in sugar, 1 tbsp at a time, until stiff peaks form.
  3. Pipe the meringue evenly over the center. 

Pie:

  1. Bake in oven preheated to 400°F until meringue is golden, 5 to 6 minutes.
  2. Let cool in pan on rack until completely set, about 5 hours.
  3. Servir!

All purpose flour

Salt

Butter

Shortening

Eggs

Lemons

Granulated sugar

Cornstarch

Sugar

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