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The Ultimate Lemon Meringue Pie

1¾ hours 45 min prep
1 pie 

Graham Cracker Coated Pie Shell
1 1/4 cups flour 
1 tablespoon sugar 
1/2 teaspoon salt 
6 tablespoons unsalted butter, cut into pieces and frozen 
4 tablespoons vegetable shortening, frozen 
3-5 tablespoons ice water, as needed 
1/2 cup graham cracker crumbs 

Lemon Filling
1 cup sugar 
1/4 cup cornstarch 
1/8 teaspoon salt 
6 large egg yolks 
1 1/2 cups water 
1 tablespoon lemon zest 
1/2 cup lemon juice (fresh from 2 - 3 lemons) 
2 tablespoons unsalted butter 

Meringue Topping
1 tablespoon cornstarch 
1/3 cup water 
1/4 teaspoon cream of tartar 
1/2 cup sugar 
4 large egg whites 
1/2 teaspoon vanilla extract 

Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few 
times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second 
pulses about 5 times to mix in butter. Add frozen shortening; pulsing in 
1-second pulses until mixture resembles cornmeal with pieces about the size of 
peas. Slowly add ice water through the processor feed tube, with motor running, 
one tbsp at a time. 
When dough forms a ball, stop processing. It should take about 2 or 3 tbsp of 
ice water to reach this stage. Shape dough into a ball in your flour coated 
hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in 
plastic. Refrigerate at least 30 minutes. Generously coat your work surface or 
pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place 
dough on floured surface, coat with some flour and graham cracker crumbs, and 
roll into a 9-inch disk. Lift, coat surface with more graham and flour, turn 
dough, add more graham and flour on top, and roll out to a 13 inch disk. Place 
into a 9 inch pie pan, and finish edges.. Refrigerate crust until firm, about 
30 minutes. 
Prick dough with a fork to prevent bubbling up in the oven. 
While the oven is pre-heating to 375, put pie crust in freezer. Bake at 375 for 
20- 25 minutes, checking occasionally to make sure it's browning evenly and not 
bubbling up. Lemon Filling: Whisk sugar, cornstarch, and salt together in a 
large, nonreactive saucepan. Add egg yolks, then immediately but gradually 
whisk in 1 1/2 cups water. 
Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, 
until thickened. Remove from heat, whisk in zest, then juice, and finally 
butter. Keep warm until meringue is made. Meringue topping: Mix cornstarch and 
1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally 
until thickened. Remove from heat when translucent and thickened. Preheat oven 
to 325. In a large mixing bowl, mix cream of tartar and sugar together. Beat 
egg whites with whip attachment of mixer until frothy. Beat in sugar mixture, 1 
tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff 
peaks form. Pour warm lemon filling into pie crust. Distribute meringue evenlly 
over the top, starting with the edges, and then the middle. 
Make sure it attaches to the crust. Lifting with the back of the spoon, create 
peaks in the meringue. Bake until golden brown, about 20 minutes. Cool 
completely before serving.
Rhonda G in Missouri
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