msmofet
🌹 Still trying to get it right. 🤷♀️
Ms. Mofet's Lemon Meringue Pie
This pie has a perfect balance of sweet and tart filling and the meringue is nicely flavored.
3 TBSP. Butter (≈ 42 grams)
1 1/2 C. Sugar (≈ 300 grams)
1/2 C. fresh lemon juice (≈ juice of ≈ 2 medium lemons, ≈ 120 grams)
3 egg yolks, slightly beaten
2 tsp. Grated lemon peel (zest)
1/3 C. plus 1 TBSP. Cornstarch (≈ 51 grams)
1 1/2 C. water (≈ 355 grams)
2 drops yellow food color (optional)
1 - 9 inch blind baked pie shell
To blind bake pie crust:
Preheat oven to 450°F.
Line the pie plate with pastry dough.
Flute edges of dough.
Dock (poke holes with a fork) the bottom and sides of the dough.
Place parchment paper (crumple paper first then smooth out) in the pie plate and weigh down with pie weights, rice or dry beans to prevent it from shrinking or puffing up.
Bake for 10 minutes.
Remove the paper and pie weights and bake an additional 2 minutes or until nicely browned.
Filling:
Preheat oven to 400°F.
Mix cornstarch and sugar in a 1 1/2 quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly until the mixture thickens and boils.
Boil and stir for 1 minute.
Stir in butter.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in the saucepan.
Boil and stir for 1 minute.
The filling is cooked when the temperature reaches 170°F
Remove from heat; stir in lemon peel, lemon juice, and food color.
Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
If desired use spatula or whisk to "pull" up the whites here and there to create peeks.
Bake until delicate brown, about 10 minutes.
Cool to room temperature away from draft.
May be served warm or refrigerate till completely chilled (we like it cold).
Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp. Cream of tartar
6 TBSP. Sugar (≈ 75 grams)
1/2 tsp. Vanilla
(If you do not have cream of tartar, instead add a tsp. of white vinegar to the egg whites with the vanilla in the next step.)
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid stand mixer with a copper bowl insert which reacts with whites and makes a stiff meringue).
Beat in sugar, 1 TBSP at a time; continue beating to stiff and glossy peeks.
Beat in vanilla.
This pie has a perfect balance of sweet and tart filling and the meringue is nicely flavored.
3 TBSP. Butter (≈ 42 grams)
1 1/2 C. Sugar (≈ 300 grams)
1/2 C. fresh lemon juice (≈ juice of ≈ 2 medium lemons, ≈ 120 grams)
3 egg yolks, slightly beaten
2 tsp. Grated lemon peel (zest)
1/3 C. plus 1 TBSP. Cornstarch (≈ 51 grams)
1 1/2 C. water (≈ 355 grams)
2 drops yellow food color (optional)
1 - 9 inch blind baked pie shell
To blind bake pie crust:
Preheat oven to 450°F.
Line the pie plate with pastry dough.
Flute edges of dough.
Dock (poke holes with a fork) the bottom and sides of the dough.
Place parchment paper (crumple paper first then smooth out) in the pie plate and weigh down with pie weights, rice or dry beans to prevent it from shrinking or puffing up.
Bake for 10 minutes.
Remove the paper and pie weights and bake an additional 2 minutes or until nicely browned.
Filling:
Preheat oven to 400°F.
Mix cornstarch and sugar in a 1 1/2 quart saucepan.
Stir in water gradually.
Cook over medium heat, stirring constantly until the mixture thickens and boils.
Boil and stir for 1 minute.
Stir in butter.
Stir at least half of the hot mixture gradually into egg yolks.
Blend into hot mixture in the saucepan.
Boil and stir for 1 minute.
The filling is cooked when the temperature reaches 170°F
Remove from heat; stir in lemon peel, lemon juice, and food color.
Pour into baked pie shell.
Spoon meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
If desired use spatula or whisk to "pull" up the whites here and there to create peeks.
Bake until delicate brown, about 10 minutes.
Cool to room temperature away from draft.
May be served warm or refrigerate till completely chilled (we like it cold).
Refrigerate any remaining pie immediately.
Meringue:
3 egg whites
1/4 tsp. Cream of tartar
6 TBSP. Sugar (≈ 75 grams)
1/2 tsp. Vanilla
(If you do not have cream of tartar, instead add a tsp. of white vinegar to the egg whites with the vanilla in the next step.)
Beat eggs whites and cream of tartar until foamy (I use my kitchen aid stand mixer with a copper bowl insert which reacts with whites and makes a stiff meringue).
Beat in sugar, 1 TBSP at a time; continue beating to stiff and glossy peeks.
Beat in vanilla.