Mile High Lemon Meringue Pie Recipe
In this blog, i will share with you a mile high lemon meringue pie recipe that is extremely simple.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons cold vegetable shortening
- 6 tablespoons cold butter (unsalted)
- 1 teaspoon apple cider vinegar
- 3 to 4 tablespoons ice water
For the Filling:
- 4 large egg yolks
- 1 1/4 cups sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon finely grated lemon zest (plus 1/2 cup lemon juice)
- 3 tablespoons butter (unsalted)
For the Meringue:
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
For the Crust:
- In a food processor, blend the flour, sugar, and salt. Pulse a few times to combine the shortening with the flour. Pulse the butter into the mixture until it forms coarse crumbs. Mix together the vinegar and 3 tablespoons of ice water; pulse until the dough comes together but is still crumbly.
- Add more ice water a teaspoon at a time if the dough is crumbly. Place the dough on a large piece of plastic wrap. Roll the dough into a disk and flatten it. Place in the refrigerator until firm, at least 1 hour or overnight.
- Lay out the dough on a lightly floured surface and roll it into a 13-inch circle. Put the mixture into a pie plate that measures 9 inches in diameter. Crimp the edges of the overhanging dough. Once the crust is firm, refrigerate it for at least an hour.
- Bake the pie at 375°F for 30 minutes. Fill the crust with pie weights or dried beans after you prick the bottom with a fork. Bake the crust for 15 minutes on a rimmed baking sheet until golden brown around the edges.
- Remove the parchment and weights and continue baking until the bottom of the crust is a deep golden brown, about 20 to 30 minutes. Leave the oven on while preparing the filling, and remove from the oven once cooled.
For the Filling:
- In a medium bowl, whisk the egg yolks until smooth. Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and lemon juice and heat over medium heat. Cook over a gentle simmer, whisking constantly, until thickened, about 5 minutes.
- Add about a quarter of the sugar mixture to the egg yolks and whisk slowly. Add another quarter of the sugar mixture, whisking until smooth, then pour it back into the saucepan. Continue to cook, whisking constantly to prevent the egg yolks from scrambling, for about one more minute. Remove from the heat and stir in the butter and lemon zest.
- Make the meringue immediately while the filling is still hot by mixing the egg whites and cream of tartar in a large bowl and beating on medium-high speed for one to two minutes. Add the sugar very slowly; continue beating until glossy peaks form, about 4 minutes.
- Pour the lemon filling into the crust after it has been stirred. Spread the meringue on top of the hot filling, reaching the crust with a spoon; use swoops and peaks to make the meringue look like a waterfall. To prevent weeping, bake the meringue for 5 to 7 minutes until it is golden brown in spots.
- Allow the pie to cool on a rack for one hour, then refrigerate until completely cooled before slicing. Enjoy!
Nutrition
Calories: 366kcal