Hi, just got back from a short trip to San Diego, sure did enjoy the fresh sea air .Since it's close to spring time, and Easter is around the corner my mind started to conceive what dessert I would be preparing for my family gathering.
I decided on my mother-in-laws lemon meringue pie recipe. My mother-in-law Florence. was raised Mennonite, and this recipe has been handed down though the family.
This recipe will make 2 pies, and I also left a recipe for making the pie crust (this recipe makes 5 single crusts).
Supplies (the right tools make a better pie)
9" in. pie pan
Ingredients for Perfect Pie Crust
5 cups of flour
2 cups of shortening ( I like to use the butter flavored shortening)
1 egg yolk save the egg white for the meringue
1 tablespoon of vinegar
1 tablespoon sugar
1 teaspoon of salt
The pie crust we will make is a very flaky one. In a large bowl put the flour, sugar, and salt. blend with whisk.
'til it resembles small marbles.
In a measuring cup mix 1 egg yolk, and vinegar, and fill the cup to top.
Next, roll your crust onto a floured countertop. Keep adding flour so it doesn't stick to the counter.
Roll out dough, adding flour, and using bench scraper to keep dough from sticking to the counter.
Adjust to pie pan...
Make fluted edges on the pie crust, try to hook over the edge of the pie pan to keep the pie crust from slumping down. I find that by doing this I don't have to blind bake my crust.
Make sure to dock or pierce the dough before baking.
Bake 20 minutes, or 'til golden brown at 400 degrees,
2 cups of sugar
8 tablespoons of corn starch
1 cup of fresh squeezed lemon juice
4 egg yolks (save whites for meringue)
2 cups of water
2 tablespoons of real butter
pinch of salt
Using the lemon reamer will get all of the goodness out of your lemons.
In a medium sauce pan: put sugar, corn starch, lemon juice, 4 egg yolks, and water.
5 egg whites
1 teaspoon cream of tartar
6 tablespoons of sugar
Making meringue can be tricky.
Make sure your eggs are room temperature, and when you separate the yolk from the white that no part of the yolk is broken into the white part of the egg.
Your bowl and blender beaters have to be squeaky clean, with no grease on them.
In large bowl, whip egg whites with an electric beater until they become frothy. Now add cream of tartar.
Keep whipping with beater until egg whites become firm and hold a peak.
Slowly add 6 tablespoons of sugar one at a time.
Spread over pie filling making sure to seal the pie with the meringue topping otherwise the pie will weep.
Broil meringue in oven, close to the top shelf, till brown, it takes about 3 to 5 minutes, so don't walk away.Labels: recipe draft 3/10/10 by Rosy Creations Delete
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