Lemon Meringue Pie*

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Lemon Meringue Pie*
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Pie
  1. 1 pre-made pie dough
  2. heavy cream
  3. 1/3 cup cake flour
  4. 1/3 cup corn starch
  5. 1 1/2 cups sugar
  6. pinch salt
  7. 2 cups cold water
  8. 5 egg yolks
  9. 2 tablespoons lemon zest
  10. 1/2 cup fresh lemon juice
  11. 4 tablespoons butter
Meringue
  1. 7 egg whites
  2. 3/4 cups sugar
  3. 1 teaspoon vanilla extract
Instructions
  1. I feel like I say this a lot... but lemon meringue pie really is one of my favorite things in the entire world. I love the tartness of the lemon curd and the sweetness of the meringue. It's the perfect dessert for Spring or Summer and so much easier than you thought. First thing you want to do is preheat your oven to 400*F. In your own pie dish roll out your pie dough to fit your dish. Crimp the edge to make it look fancy (and homemade). With a fork prick the bottom and the edges so it doesn't puff up too much while baking. To give it a golden brown crust brush the edges with cream. Put in the oven and let cook for 15 minutes or until it is golden brown. When it is done take out of the oven to let cool. While the crust is cooking make the lemon curd. In a saucepan mix together the cake flour, cornstarch, sugar, and salt. Turn the heat on high and slowly add the cold water. The reason you're adding cold water is so the cornstarch will dissolve. If you use lukewarm or hot water the cornstarch will clump, making you have a lumpy curd which is definitely not what you want! Bring the mixture up to a boil, whisking constantly, for about 5 minutes. In a bowl lightly whisk the egg yolks. Take a little of the hot mixture and whisk it into the egg. This is called tempering. What you're doing is taking the hot mixture and whisking it into the egg, bringing the temperature of the egg up to so when you add all the egg to the hot mixture you won't have scrambled eggs. Add the rest of the eggs to the hot mixture and turn on low, cooking and stirring for another 5 minutes. Once that is cooked transfer it to a bowl and mix in the lemon zest and lemon juice. Let the curd cool down a little. Once the curd has cooled to touch add it to the pie crust. Put the pie into the refrigerator and let cool for at least an hour. After an hour its time to make the meringue. Set your oven to broil and turn it on. In a large bowl mix with an electric mixer the egg whites, sugar, and vanilla extract. Beat until you get stiff peaks, about 5-7 minutes. Once the meringue is stiff put it on the top of your pie. Use your spatula to spread it to the edges of the crust and swirl around the top to make it look pretty. Put your pie in the broiler and watch it very carefully!!! It can go from white to burnt very fast. Depending on how your oven is you might need to turn the pie occasionally so it gets cooked evenly on the top. Once you have it nice and golden brown on the top take it out of the oven and you're ready to serve! Easy, delicious, and very impressive.. enjoy!
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Lemon Meringue Pie*

6 Comments

  1. hombkr
    hombkrReply
    November 10, 2013 at 6:53 am

    How long do you let the meringue set before you slice it or put in the refrigerator? Great video. I will have to try this method. A little different than what I have done before.

  2. campturtle
    campturtleReply
    June 21, 2012 at 4:41 am

    Love that pie plate, can you tell me who makes it?

  3. 29render
    29renderReply
    June 21, 2012 at 4:40 am

    yum!

  4. ferrari458italia458
    ferrari458italia458Reply
    June 21, 2012 at 4:40 am

    That really looks good!

  5. DrunknShooter
    DrunknShooterReply
    June 21, 2012 at 4:40 am

    My dad would love this, it’s his favorite. Thanks again Blakely

  6. 1peterk
    1peterkReply
    June 21, 2012 at 4:39 am

    Just needed to see it cut and plated .. lol looked good

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