Lemon Meringue Pie
INGREDIENTS:
For the Crust:
1 ½ cups all-purpose flour
½ cup (1 stick) unsalted butter, cold and cubed
¼ cup granulated sugar
Pinch of salt
Ice water, as needed
For the Lemon Filling:
1 cup granulated sugar
⅓ cup cornstarch
1 ½ cups water
4 large egg yolks
Zest of 2 lemons
½ cup freshly squeezed lemon juice
2 tablespoons unsalted butter
For the Meringue Topping:
4 large egg whites, at room temperature
½ teaspoon cream of tartar
½ cup granulated sugar
DIRECTIONS:
For the Crust:
Prepare the Dough: In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
Add Ice Water: Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
Form the Crust: Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Crimp the edges decoratively and refrigerate while you prepare the filling.
For the Lemon Filling:
Preheat the Oven: Preheat the oven to 350°F (175°C).
Prepare the Filling: In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot sugar mixture to temper the eggs, then return the egg mixture to the saucepan …
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