Lemon Meringue Pie | Cleveland Southside Moms

Ingredients

2 1/2  cups  all purpose flour 300g, plus more for rolling

 tbs  granulated sugar 36g

1/2  tsp  sea salt 3g

1 cup unsalted butter 225g, chilled

 tbs  ice water 60mL

 egg  for the egg wash

1 tbsp cream  for the egg wash

5 egg yolks

1/4 tsp  kosher salt 2g

1/4 cup corn starch 50g, plus 1 tablespoon extra for a firmer filling if desired.

1 1/4 cups granulated sugar 250g

2 tbsp lemon zest add more if you want extra zing!

3/4 cup lemon juice 177mL

1 1/4 cup water 296

4 tbsp butter 57g, unsalted

1 1/3 cups sugar 266g divided

1/3 cup water 50g

4 egg whites

1/4 tsp salt

1/4 tsp cream or tarter

1 tsp vanilla extract

Instructions

In a food processor, combine flour, sugar and salt. Whiz together. Add cubed of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 425 degrees.With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Roll the dough onto your rolling pin.
Unroll the dough into the pie pan without stretching. Press into pie pan.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. 
Bake at 425 degrees for 15 minutes.
Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.
Whisk together the five egg yolks in a medium bowl then set aside.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don’t want clumps!
Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat. 
Add in butter and stir until all is melted.
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately
Pour lemon filling onto pie shell and smooth.
Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.
You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.

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