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Position a rack in the lower third of the oven and heat the oven to 425☏. Chill for at least 30 minutes before baking.
#Lemon meringue pie Patch
(Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Trim the dough with scissors to a 3/4- to 1-inch overhang. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching.
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On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.īutter the bottom, sides, and rim of a 9-inch glass pie plate. Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. total), until the clusters feel moist and bind together. If they feel dry and crumble easily, add more water, 1 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. Clusters of dough will form and become larger with each addition of water. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center repeat with a second tablespoon of ice water. Add the remaining butter and shortening and pulse again 4 times then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.Įmpty the mixture into a large bowl. Give it four 1-second pulses and then process for 3 to 4 seconds. Transfer the mixture to a food processor.
![lemon meringue pie lemon meringue pie](http://www.goodhealthgourmet.com/wp-content/uploads/2017/04/Meyer-Lemon-Meringue-Pie-Perfect-Slice.jpg)
Add half of the butter and shortening to the bag and toss to coat with flour. (If you add the sugar too early, it slows the peaks’ formation.Combine the flour, sugar, salt, and baking powder in a zip-top bag shake to mix and chill in the freezer for about 30 minutes. Once the mixture becomes frothy, add the remaining ½ cup sugar and continue to whip until stiff peaks form, gradually increasing the speed to high, about 5 minutes. (You can also use a hand mixer.) Add the remaining egg whites and ¼ teaspoon salt and start whipping on low speed. Set aside.Ĭlean the bowl of a stand mixer fitted with the whisk attachment with vinegar. Remove the pan from the heat and whisk in the butter and lemon zest. Continue to whisk until the mixture boils and thickens, about 3 minutes. Continue to whisk until the mixture becomes thick and clear, then whisk in the lemon-yolk mixture. Bring to a boil, then whisk in the cornstarch mixture. Put 1½ cups of the sugar, 1 teaspoon of the salt, and 1½ cups water in a small, heavy saucepan and set it over medium-high heat. Put the egg yolks and lemon juice in another bowl and whisk them together. Put the cornstarch and 1/3 cup water in a small bowl and stir them together. Love lemon? Try this Lemon Buttermilk Pound Cake or Glazed Lemon Dream Cookies.įor another tangy pie recipe, try Key Lime Pie. All rights reserved.įor another one of Buddy's pie recipes, try his Easy Fruit Pies (Free-Form Fruit Galettes!). (We originally used powdered sugar, but have changed it over the years.) Because it was his wife's favorite dessert, the late, great Carlo's baker Sal Picinich used to say, "If you bring home lemon meringue pie, you get lucky!" I hear it also works well for getting a man out of the doghouse." – BuddyĪdapted from "Baking with the Cake Boss" by Buddy Valastro. Copyright © 2011 by Buddy Valastro. The only other baking is a quick flash in the oven to caramelize the crystal sugar that we dust the meringue with at the end. So you only need to be able to successfully bake the crust to pull this off. Instead, you make the crust, lemon curd filling and meringue separately, then assemble them.
![lemon meringue pie lemon meringue pie](https://vivcooks.com/images/recipes/lemon-meringue-pie/lemon-meringue-pie-1140.jpg)
"If you're new to baking and looking to develop some baseline comfort, a lemon meringue pie is a good place to start because you don't bake the filling in the pie.
#Lemon meringue pie how to
From his book Baking with the Cake Boss, Buddy Valastro shows how to make Lemon Meringue Pie-a classic pie that's ideal for beginner bakers.