Deluxe Lemon Meringue Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

DELUXE BUTTER PIE PASTRY DOUGH

Steps:

• In a bowl, combine flour and salt with a rubber spatula.
• Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
• Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
• With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
• Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
• Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
• Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.

DELUXE LEMON MERINGUE PIE

Steps:

• Combine first 3 ingredients in a large heavy saucepan; mix well. Gradually add water and lemon juice, stirring until mixture is smooth. Beat egg yolks until thick and lemon colored; gradually stir into lemon mixture. Add butter, and cook over medium heat, sturring constantly, until thickened and bubbly. Cook 1 minute, stirring continuously. Remove from heat; stir in lemon and rind. Pour into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer just until foamy. Gradually add 1/2 cup plus 2 T sugar, 1 T at a time, beating until stiff peaks form and sugar dissolees (2-4 minutes.) Beat in vanilla, and spread meringue over hot filling, sealing to edge of pastry. Bake at 350 for 12-15 minutes or until golden brown. Cool to room temperature. Yield: one 9 inch pie.