Lemon Meringue Pie

Name: Lemon Meringue Pie
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon iodized salt; 1/2 cup shortening; 2 to 3 tablespoons ice water; 3 large egg yolks, at room temperature; 1 cup sugar; 1/4 cup cornstarch; 1/4 cup lemon juice; 1/8 teaspoon iodized salt; 1 tablespoon salted butter; 5 large egg whites; 3/4 cup sugar; 1/4 teaspoon vanilla extract

Getting reviews...

Level: Intermediate

Total: 40 min (includes cooling time)
Active: 25 min

Yield: 6 servings

Level: Intermediate

Total: 40 min (includes cooling time)
Active: 25 min

Yield: 6 servings

Ingredients

Pie Crust:

1 cup all-purpose flour

1/2 teaspoon iodized salt

1/2 cup shortening

2 to 3 tablespoons ice water

Pie Filling:

3 large egg yolks, at room temperature

1 cup sugar

1/4 cup cornstarch

1/4 cup lemon juice

1/8 teaspoon iodized salt

1 tablespoon salted butter

Meringue:

5 large egg whites

3/4 cup sugar

1/4 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F.
For the pie crust: In a large bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut the shortening into the flour until the shortening forms pea-sized pieces. Stir in the ice water and lightly knead until the dough comes together. Form into a ball.
Roll out the dough and transfer to a 10-inch pie plate. Prick the bottom with a fork and pinch the sides for a decorative edge. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool. Lower the temperature of the oven to 350 degrees F.
For the pie filling: Whisk the egg yolks in a bowl and set aside. In a medium saucepan set over medium heat, combine the sugar, cornstarch, lemon juice, salt and 1 1/4 cups warm water. Bring the mixture to a boil and cook for 1 minute. Remove from the heat and gradually add the hot mixture, a little at a time, to the egg yolks, stirring constantly. Return the egg mixture to the saucepan, and cook over low heat, stirring constantly until slightly thickened, about 2 minutes. Remove from the heat and stir in the butter. Pour the mixture into the pie shell. Set aside and make the meringue.
For the meringue: Place the egg whites, sugar and vanilla in a bowl and beat with a hand mixer on high speed until stiff peaks form, about 2 minutes. Spread the meringue over the lemon filling, covering up to the edges. Using a knife or fork, dab the meringue, pulling upwards to form small decorative peaks. Bake until the meringue is golden brown, 10 to 12 minutes. Cool the pie on a wire rack. Make sure the pie is cooled completely before slicing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.