Posted by RF at 6:18pm Aug 10 '12made this the other day to try it out before making one for my wife's birthday next week. came out awesome, although i had to tweak the recipe a bit, as it didnt work when i tried following it exactly the first time. the second one came out great though:
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe above
The original recipe (from foodnetwork.com) said to combine everything except the lemon juice, butter, zest and egg yolks, adding the juice, butter and zest at the end, not saying to cook it more afterwards. i thought that was a little odd, but tried it anyway, and my instincts were right. the first one i made didnt set right. heres how i made it the second time, which worked beautifully.
First, combine everything for the curd except the zest and yolks in the saucepan. Don't leave out the lemon juice or butter. Cook over medium heat until it comes to a boil and thickens substantially, which should happen fairly suddenly. Remove from heat and add it a little bit at a time to the yolks, whisking continually. When everything has been mixed together, return to the fire and heat until it comes to a boil, stirring almost continually, just stopping for a moment here and there to see if it starts to bubble. (You won't see that while stirring.) Remove from the heat and whisk in the zest. Pour into the pie shell, cover with the meringue, making sure to cover the filling completely, and bake at 350 for 12-13 minutes.
pie crust:
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Yield: topping for 1 (9-inch) pie
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe above
The original recipe (from foodnetwork.com) said to combine everything except the lemon juice, butter, zest and egg yolks, adding the juice, butter and zest at the end, not saying to cook it more afterwards. i thought that was a little odd, but tried it anyway, and my instincts were right. the first one i made didnt set right. heres how i made it the second time, which worked beautifully.
First, combine everything for the curd except the zest and yolks in the saucepan. Don't leave out the lemon juice or butter. Cook over medium heat until it comes to a boil and thickens substantially, which should happen fairly suddenly. Remove from heat and add it a little bit at a time to the yolks, whisking continually. When everything has been mixed together, return to the fire and heat until it comes to a boil, stirring almost continually, just stopping for a moment here and there to see if it starts to bubble. (You won't see that while stirring.) Remove from the heat and whisk in the zest. Pour into the pie shell, cover with the meringue, making sure to cover the filling completely, and bake at 350 for 12-13 minutes.
pie crust:
Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.