Sky High Lemon Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love any thing lemony especially in the summer time it is so refreshing. this was my mothers recipe but I perfected it to modern day and it is more tasty and higher than hers was. Hope that you enjoy!! Really not sure about the prep time but think I got it as close as possible as this recipe has a lot of steps. Ingredients:
for the crust |
1-1/4 cups all purpose flour |
2 tbsp. sugar |
1/2 tsp. salt |
1/2 stick unsalted butter, cubed |
3 tbsp. vegetable shortening |
4 to 6 tbsp. ice water |
tangy lemon filling |
4 eggs |
4 egg yolks (reserve whites) |
1 cup sugar |
3/4 cups fresh lemon juice, strained |
1/2 cup heavy cream |
2 tbsp. limoncello or 1 tsp. pure lemon extract |
1 tbsp. lemon zest, minced |
1/8 tsp. salt |
brown sugar meringue |
3/4 cup light brown sugar |
1/2 cup sugar |
1/4 cup water |
reserves egg whites |
1/4 tsp. cream of tartar |
Directions:
1. FOR THE PIE CRUST:
2. Whisk flour, sugar and salt together for the crust in a bowl.
3. Cut in butter and shortening with a pastry blender until butter is pea size.
4. Add ice water, stirring with a fork until dough comes together but is neither dry nor sticky.
5. Wrap dough in plastic wrap, flatten into a disk and chill for 30 minutes before rolling out.
6. Preheat the oven to 400*F. with rack in the lower third of the oven, coat a 9 pie plate with cooking spray.
7. Roll dough on a lightly floured surface to about 1/8 thick.
8. Carefully fold into quarters and transfer to prepared pie plate.
9. Trim all but 1 of dough from edge then turn edge under and crimp.
10. Freeze pie shell until firm, line with foil and fill with beans or rice.
11. Place plate on baking sheet and bake until crust is set, about 25 minutes.
12. Remove foil and weights then return crust to oven and bake until golden, about 10 minutes longer.
13. Reduce the oven to 300*F.
14. TANGY LEMON FILLING:
15. Whisk egg yolks and sugar together in a blow until smooth.
16. Stir in remaining ingredients, then pouring filling into pie crust.
17. Carefully transfer pie to the oven and bake just until filling is set in center, 30 minutes.
18. Allow pie to cool then cover with plastic wrap and chill 6 hours or overnight.
19. BROWN SUGAR MERINGUE:
20. Preheat the oven to 400*F.
21. Stir both sugars and water together in a saucepan.
22. Heat over medium heat until sugars melt, swirling pan often, do not stir (this may cause the sugar to crystallize.)
23. Increase heat to medium high and boil, swirling frequently until it reaches 250*.
24. Remove syrup.
25. Beat the egg whites and cream of tartar at medium speed in a stand mixer fitted with a whisk attachment while sugar syrup boils.
26. When whites reach soft peaks (they hold their shape and droop at the tip), begin drizzling in hot sugar syrup.
27. Once syrup is blended turn mixer to high speed and beat until meringue is stiff and glossy.
28. Spoon meringue on pie spreading to the crust, then use a spatula to create decorative peaks and valleys in the meringue.
29. Bake until meringue is golden brown, 12 minutes.
30. DO NOT OVER BAKE OR FILLING WILL BECOME SOFT.
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