Keep in a cool place till ready to serve. Lemon meringue pie is one of Americas favorite pies. Place under the grill of your oven for 1-3 minutes until it starts to turn golden. Take care not to leave it too long. Pipe or spoon the meringue on top of the lemon filling. Wait for 5 seconds, then pour this syrup onto the egg whites via the feedtube. Increase the temperature to 119 ☌, then remove from the heat. Meanwhile, dissolve the sugar in the water in a saucepan over a low heat. Bake in the oven on the centre shelf for 45 minutes, by which time the meringue will have turned pale beige, and be crisp on the outside and squashy within. Pour the filling into the pastry case. Bake for 15-20 minutes in a slow oven (120 ☌ / gas mark ½).īeat the eggs whites for 5 minutes in the main bowl fitted with the whisk, remembering to remove the pusher first.
Transfer everything to a saucepan. Bring to the boil, stirring constantly with a wooden spoon. Stir in the diced butter. Return to the food processor. Blend for 30 seconds. Put the lemon zest and juice, caster sugar and whole eggs in the main bowl with the metal blade. Blend for 1 minute. Zest one of the lemons and juice all three. Prepare plenty of time to allow things to cool as recommended.Preheat your oven to 180 ☌ (gas mark 4). Lemon Filling 1 1/4 cups (310 ml) sugar 1/2 cup (125 ml) cornstarch 1/8 teaspoon (0.5 ml) salt Grated zest of 2 lemons 1 3/4 cups (430 ml) cold water 3. Overall, the recipe turned out great and I would recommend it. I would highly recommended using a KitchenAid or other stand mixer to mix the meringue as it takes a couple minutes.Īfter baking the pie with the meringue, we let it sit over night in the refrigerator and ate it the next morning. It was getting late and after about 30 minutes of letting the lemon curd in the pie curst cool on the counter, we wanted to speed up the process, so we placed it in the refrigerator for the remaining couple minutes. I don't think that altered the taste, but I would allow time for the crust to cool next time. We made the lemon curd at the same time the pie crust was baking, so we ended up putting the hot lemon curd in a hot pie crust, with fear the curd would harden if we allowed time for the pie crust to cool. I think that is because after cooking the pie crust it shrunk more than expected ( we don't bake pies often and did not account for this). We had extra lemon curd present than what was needed to fill the pie crust. The lemon taste was ultra-tangy, as it claimed it would be. Gradually add about one half of hot mixture to egg yolks, whisking constantly. We squeezed two large lemons to make the juice, but that came up as just over half a cup, so we used bottled lemon juice for the rest. When I went to add the 3 tbsp of ice water, the crust was not sticking well enough together to knead, so I ended up adding another tbsp of water, which solved the problem. That may have been because I forgot to cut the butter up in small slices before adding it to the shortening. It was difficult cutting up the pieces of butter/shortening small enough, so it ended up with small balls (+1/2 cm in diameter) of butter/shortening in the flour mixture. I was unsure what "coarse meal" was and assumed it could have meant "corn meal". Next time I think I will attempt to cut up the butter/shortening in the flour mixture.
I tried doing it before, which broke the butter/shortening up into smaller pieces, but made clumped them into a large ball. lemon meringue pie 1 cups (330g) caster sugar 2 cups (560ml) milk cup (75g) cornflour 120g unsalted butter, chopped 1 cup (250ml) lemon juice 2. It was unclear if you were supposed to put the butter and shortening in the flour mixture before or after using the two knives. The initial step of making the crust was slightly confusing having never made pastry crust before. Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry draw meringue up into peaks and bake pie in middle of. We substituted salted butter for unsalted (because that is all we had on hand) and added an extra 1 tbsp of ice cold water (4 tbsp total). For meringue: Beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks beat in sugar in a slow stream, beating, until meringue just holds stiff peaks.
We tried this recipe and as first time Lemon Meringue Pie makers, this recipe turned out great.