HOMEMADE LEMON MERINGUE PIE – OLD FASHIONED & SCRATCH MADE!

Here’s one for the lemon lovers. Made completely from scratch, just like Grandma used to make. No artificial anything here! So much better than those artificial powder pretenders. Reminds me of Sunday suppers while growing up.

A homemade lemon meringue pie is a good reason to perfect your pastry making technique too. I always recommend that beginner bakers start with pastry pie shells before moving on to two crust filled pies.


You will get a better feel for working with the the dough and likely have more success in getting a flaky pastry if you practice with making pie shells for filled or custard pies first. Perfect your flaky crust technique here and then move on to two crust fruit pies when you are more comfortable with pie pastry.

Ingredients

• For the Pastry. Sufficient for two 10 inch pie shells.
• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• ½ tsp salt
• 1/4 cup ice water or a little more. Only enough to make a dough form.
• For the Filling
• 1/3 cup corn starch
• 1/3 cup cake flour
• pinch salt
• 1 ½ cups sugar
• 5 egg yolk slightly beaten
• Zest of 2 lemons very finely chopped
• Juice of 2 lemons
• 2 cups water
• 3 tbsp butter
• For the meringue
• 5 egg whites
• 1 1/4 cups sugar
• ¼ tsp cream of tarter
• Pinch salt
• 1 tsp vanilla extract

Instructions

1. To make the pastry
2. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
3. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
4. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
5. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
6. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
7. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
8. Cool completely before adding the filling.
9. .....................................

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