This easy lemon meringue pie recipe is worth it's weight in gold.
Simply divine sweet and tart flavor. Offering many fresh lemon dessert recipes below.
EASY LEMON MERINGUE PIE RECIPE
1-1/2 cups sugar
1/3 cup plus 1 TBS cornstarch
1 dash salt
1-1/2 cups HOT water
3 slightly beaten egg yolks
3 TBS butter
2 tsp grated lemon peel (1 lemon, grated)
1/2 cup fresh lemon juice
In saucepan, mix 1 1/2 cups sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high neat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of the mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell.
NOTE: For creamier filling, cook and stir first five ingredients 8 minutes over low heat after mixture comes to boiling. Blend in egg yolks as above; cook for 4 minutes after the mixture boils.
The following pie pastry crust is out of the world. It is buttery and flaky, and easy to work with.
NO FAIL PIE CRUST
1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1 tsp vinegar
NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.
PREHEAT oven to 375 degrees.
In a small bowl, whisk the egg yolk, vinegar and water. Set aside.
Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas. Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two. Cover with plastic wrap and place in the fridge for 30 minutes before rolling out.
Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk. Place in pie dish and trim edges. Prick the crust with a fork so it doesn't bubble up. Place crust in oven and bake for 20 minutes or until golden brown.
NOTE: For this easy lemon meringue pie recipe, I double this meringue recipe to produce the "mile high" effect. (see above photo)
3 or 4 large egg whites
1/4 tsp cornstarch
1/4 tsp cream of tartar
1/4 cup sugar
1 tsp pure vanilla extract
Beat egg whites at medium speed until foamy. Beat cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at a high speed, until stiff, by not dry peak forms. Spoon meringue into large zip-loc bag and squeeze decoratively over lemon pie filling to edge of crust – or you may just spoon it on.
Bake until golden brown at 350 degrees – 12 to 15 minutes.
NOTE: Make sure meringue is right to the edge of crust to prevent filling from seeping out. It is important not to over-beat the mixture. Do not get the egg yolk in the egg whites or they won’t beat right.
I have more than just a easy lemon meringue pie recipe, just click on the lemon dessert recipes link below.