Return to Main Recipes Page/Return to Home Page

Lemon Meringue Pie I (D, TNT)
Source: "Butter Sugar Flour Eggs," by Gale Gand, Rick Tramonto, Julia Moskin
Serves: 6-8

Pie Crust:
4-1/2 cups sifted all-purpose flour
2 teaspoons kosher salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar

1 cup sugar
3-1/2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1-1/2 cups water
1-1/2 lemons, zested
1/3 cup lemon juice
1/4 teaspoon lemon extract
3 egg yolks
2 tablespoons butter

1/2 cup sugar, superfine
2 tablespoons water
4 large egg whites
1/2 teaspoon cream of tartar

Make Pie Crust:
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.

In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.

Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)

When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour, sprinkle a little flour on top of the dough and start rolling until the circle is at least 2"larger than your pan. Chill the finished crust for 20 to 30 minutes before baking the pie.

Preheat the oven to 375°F. Line the inside of the chilled crust with aluminum foil and fill with dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond." Lift the foil and weights out of the shell and bake another 10 to 15 minutes until medium brown.

Make Filling:
In a saucepot over high heat, combine sugar, cornstarch, flour, salt and water. Bring to a boil and stir until thickened, about 3 minutes. Combine the lemon zest, juice and extract with the yolks. Temper the yolks with the hot sugar mixture. Stir in the butter and strain through a fine mesh strainer if necessary. Put the mixture back over heat and cook for another 3 minutes. Transfer the custard to the pie crust, hot.

Preheat oven to 350°F.

Make Meringue:
In a small saucepan over medium-high heat, stir together the sugar and water until the sugar is completely moistened. Cook until the syrup boils. Turn the heat to low. In the bowl of an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until stiff peaks form. Bring the sugar syrup to 236ºF and slowly drizzle the sugar syrup down the side of the mixing bowl into the whites with the motor of the mixer running. Beat the whites for an additional 2 minutes until shiny.

Top the custard with meringue, when the custard has cooled to room temperature. Seal the edges carefully, and transfer to the oven. Bake until browned, about 10 minutes. Refrigerate until ready to serve.

Posted by Dalia Rosenberg

Nutritional Info Per Serving: N/A