Lemon Meringue Pie
Ingredients
The pie crust
-
1 ¼
cups
all-purpose flour
-
1
tablespoon
granulated sugar
-
1
teaspoon
salt
-
3
tablespoons
vegetable shortening
-
5
tablespoons
unsalted butter
-
4 to 6
tablespoons
ice water
The lemon filling
-
1 ½
cups
cold water
-
1
cup
granulated sugar
-
¼
cup
cornstarch
-
⅛
teaspoon
salt
-
6
large
egg yolks
-
1
tablespoon
lemon zest
-
½
cup
fresh lemon juice
-
2
tablespoons
unsalted butter
The meringue
-
¾
cup
granulated sugar
-
⅓
cup
water
-
3
large
egg whites
-
¼
teaspoon
cream of tartar
-
⅛
teaspoon
salt
-
¼
teaspoon
vanilla extract
Instructions
- Make the pie crust by combining flour, sugar, and salt, then adding shortening and butter until crumbly.
- Add ice water gradually until the dough comes together, then chill for at least an hour.
- Roll out the dough and fit it into a pie plate, then freeze until firm.
- Preheat the oven and blind bake the crust with weights until golden brown.
- For the filling, whisk together water, sugar, cornstarch, and salt over medium heat until translucent.
- Add egg yolks, lemon zest, lemon juice, and butter, then remove from heat and pour into the cooled crust.
- For the meringue, cook sugar and water until syrupy, then whip egg whites with cream of tartar and salt until soft peaks form.
- Gradually add the warm syrup and vanilla to the egg whites, then beat until thick and glossy.
- Spread the meringue over the lemon filling and bake until golden brown.
- Cool the pie for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
8 slices
Calories
444
Total fat
18g
Total carbohydrates
66g
Total protein
6g
Sodium
480mg
Cholesterol
165mg
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