Anyway, do you remember how Clint Eastwood's character loves lemon pie, "real lemon pie, not that crappy canned stuff"? Well, after watching the whole movie and hearing him talk about real lemon pie, the not-so-subliminal message worked. I, too, wanted lemon pie! So, here's my Lemon Meringue Pie.
Lemon Meringue Pie
Pie CrustYou can use store bought crust or homemade. I used homemade...it takes some extra time and work, but it's just so worth it!
1 cup cold butter
2 1/2 cups flour
1 tsp salt
1/3 cup ice water
In a food processor, or with a fork or pastry cutter, mix the butter with the flour and salt. You want the butter to be integrated into the flour/salt, but it's ok if there are still some chunks of butter. Put the flour/butter mixture into a bowl and add enough water to form a dough ball. Don't knead the dough, just use your hands until everything is combined into a ball. Divide the dough into two parts, wrap in plastic wrap and refrigerate. This dough makes enough for 2 pie crusts. Refrigerate for at least 20 minutes before rolling out.
Once it's chilled, roll out large enough to fit your pie pan. Poke a few holes in the crust and bake for about 12-15 min,or until slightly golden. Set aside to cool.
Lemon Filling
1/3 cup corn starch
1/3 cup flour
1/4 tsp salt
1 1/2 cups sugar
5 egg yolks, beaten
Zest of 2 large lemons, or 3 smaller ones
Juice from 2 large, or 3 small, lemons
2 cups water
3 tbsp butter
Go ahead and get everything prepped and ready. You will not have time to stop and zest your lemons once you get started. I separated my eggs (keep the egg whites, you will need them for the meringue), zested and juiced the lemons (in the blue bowl...since they are added in at the same time, I just put them together in a bowl. No need to waste another dish, right?), and cut the 3 tbsp of butter.
Add your cornstarch, flour, sugar, and salt into a medium sized pan over medium heat. Add the 2 cups of water and whisk until there are no lumps. Keep stirring.
The mixture will eventually become quite thick (made me think of petroleum jelly). Keep stirring until it starts to boil (big bubbles will start plopping around).
Pour about 1/2 of the flour mixture into the bowl with the egg yolks, whisking the entire time. Don't stop whisking. You need to add part of the hot mix to the eggs so that the eggs can come up to temperature with out scrambling. No one wants a Lemon Scrambled Egg Meringue. Whisk the egg and flour mix for a moment until it's completely combined, then pour the egg mixture into the remaining flour mix (that's still in the pan). Mix well. You shouldn't have turned off your heat, but if you did, turn it on to medium and cook for about 3 minutes, stirring the whole time.
Remove from heat, and turn off the stove...you're done cooking. Now you will add the lemon juice and zest. Mix well. Add the butter, one tablespoon at a time and whisk until it has melted and is incorporated. Let sit aside to cool.
Meringue Topping
5 egg whites
3/4 cup sugar
1/4 tsp lemon juice
1/8 tsp salt
1 tsp vanilla
In a stand mixer, or hand if you don't have the stand mixer, add the 5 egg whites, lemon juice, salt, and vanilla. Mix with the whisk attachment, on high until soft peaks occur. Slowly pour the sugar into the bowl, continuing to whip. Your peaks should stay stiff. Whip for a couple seconds just to combine.
Add your cooled lemon filling to the pre-cooked pie crust. Then add the meringue on top of the filling. Add by the spoonful to create the "peak" look that is typical of a meringue. Bake at 400F for about 10 minutes or until the meringue has browned slightly.
Once the meringue is browned, remove from the oven and chill in the refrigerator for a few hours (of if you are impatient and have already licked the spoons as you worked...the freezer will speed up the chilling process).
Cut a slice and thank Clint Eastwood for making you crave lemon pie. Enjoy!
Happily Homemade,
Sandra
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