>From the Recipe Zaar website...
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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.
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Rhonda G in Missouri
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