Lemon Meringue Pie
Course: DessertCuisine: AmericanDifficulty: IntermediateServings
8
servingsPrep time
3
hours10
minutesCooking time
55
minutesThis is my father in law’s favorite pie. It is light and so wonderfully lemon. The citrus is so refreshing after a big birthday feast. I would definitely make this the day before or in the morning of the evening you plan to serve it. It does take some time to make this but the final pie is beautiful and well worth the extra time.
Ingredients
3 lemons
2 cups sugar
1 disk pie dough
4 eggs
1 egg yolk
6 egg whites
1/8 teaspoon of each salt and cream of tarter
3 Tablespoons light brown sugar
2 Tablespoons sugar
- Pie Dough: This makes enough for 2 pies or a bottom and top. You only need 1 for this recipe
2 1/2 cups flour
1 Tablespoon sugar
1 1/2 teaspoons salt
7 Tablespoons very cold butter, cut into small pieces
7 Tablespoons very cold shortening, cut into small pieces
Directions
- Quarter lemons lengthwise. Slice quartered lemons crosswise as thinly as possible, discarding the end pieces that are just the peel and pith. Put the lemon slices in a large bowl with the sugar. Toss to combine and cover let sit for 24 hours and up to 2 days at room temperature.
- Put the rack on the lowest part of the oven and preheat to 450. Lightly dust a counter and rolling pin with flour. Roll out your favorite dough until 12 inches in diameter. Transfer to a 9 inch pie pan and push it into place. Trim overhang to 1/2 inch and then make a pretty edging to pie. Cover in plastic wrap and refrigerate 20 min.
- Meanwhile, whisk the whole eggs and egg yolk in a medium bowl until frothy. Drain lemons, reserving liquid, and add slices and 1 1/4 cup reserved liquid to eggs. Stir to combine. Pour filling into crust. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 325 and bake another 20 minutes. Remove from oven but keep oven on.
- In a lg clean bowl, beat egg whites salt and cream of tartar until soft peaks. Add brown and white sugars and beat until shiny, firm peaks form. Spread meringue in a mound over hot pie and return to oven to bake. Bake until top is puffed and deep brown, about 25 minutes. let cool completely, at least 3 1/2 hours.
- Pie Dough
- Mix flour, sugar, and salt in a food processor. Drop in butter and shortening. Using the pulse button, pulse until dough resembles cornmeal and some small pea size pieces.
- Using a fork, mix together ice water about 1/2 cup. With the machine on, gently add the water to the dough just until it starts to come together.
- Once dough comes together, place on counter knead a couple times then divide into two even halves. Pat each halve into a 6 inch disk and wrap well with plastic wrap. Refrigerate for at least 20 minutes or overnight.
