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á-24374

Lemon Meringue Pie

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Ingredients

  • CRUST
  • 1 1/4 cups all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 2 tablespoons cold vegetable shortening
  • 1/4 teaspoon salt
  • 2 to 4 tablespoons ice water
  • FILLING
  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 cup milk
  • 4 large egg yolks
  • 1 tablespoon unsalted butter
  • 1/2 cup fresh lemon juice
  • 2 teaspoons freshly grated lemon zest
  • MERINGUE
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Details

Preparation

Step 1

In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. If necessary add enough of remaining ice water to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour.

In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap.

In another bowl with an electric mixer beat egg whites with cream of tartar and a pinch of salt until they hold soft peaks. Beat in sugar in a slow stream, beating until meringue just holds stiff peaks.

Pour filling into shell and spread meringue on top, covering filling completely, sealing it to pastry. Draw meringue up into peaks and bake pie in middle of oven until meringue is golden, about 15 minutes

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