Lemon Meringue Pie

Instructions

1. Make the crust: In a big bowl mix flour, salt and sugar. With a pastry blender or with your fingertips toss in the butter until all pieces are cover with flour. Using the palms of your hands rub the butter pieces until mixture resembles a cornmeal (sablage). Add the shortening and mix in with your hands until all pieces are no bigger than pea size lumps. Sprinkle the ice water and gently press with your hands until the dough holds together (it will still be crumbly). Transfer to a plastic wrap and form a flat circle shape. Refrigerate for about an hour.
2. Pre‐heat oven 350 degrees F.
3. Get the dough over a floured working surface and using a rolling pin roll gently up and down, holding the edges with your hands and turning 45 degrees at a time until you have a perfect circle that will fit your 9 inch pie pan. With the help of the rolling pin, transfer the dough to the pan and fit it cutting the excess. Cut a circle of parchment paper and cover the center of the pie shell. Add pie weights and bake for 17 to 20 minutes. Cool down in a wire rack.
4. Make the pie filling: In a medium bowl beat the egg yolks and set aside. In a medium saucepan bring to a boil the water, cornstarch, salt and sugar. Whisking constantly, cook for 2 minutes. Remove from heat and pour a fourth of the hot syrup into the egg yolks and whisk immediately to prevent any lumps of cooked egg (this process is call “tempering”). When you achieved a smooth textured transfer the egg mixture to the sauce pan. Return to the heat and cook for another2 minutes, whisking constantly and also checking the edges of the pan with a rubber spatula.
5. Remove from heat and add the lemon juice and zest. Combine with the spatula and pour over the pie shell.
6. Make the Italian Meringue: In a saucepan pour the sugar and a small amount of water (just enough to evenly damp the sugar). Bring to a boil and heat the sugar until the temperature reaches 240o F. In the meantime, whisk the egg withes in a stand‐up mixer until looks white and frothy. When the sugar reaches the appropriate temperature pour it over the whipped eggs whites while whisking in medium speed. (pour the syrup like a fine constant string near the edge of the bowl). When all the syrup is incorporated to the egg whites, increase the speed and whisk until cold the touch of the bowl feels cold. Pour some over the lemon pie and smooth with the spatula. You can also fill a piping bag and pipe over the pie with desire pattern. For a finishing touch, you can burn the top using a torch or the grill function in your oven.

• Recipe Type : Pies and Pastries