LEMON MERINGUE PIE

Hello! Welcome to Kermit's Kuisine! My husband has been out of town for a couple days so I thought a nice "welcome home" gift would be to make him one of his favorites...lemon meringue pie! I also get to begin my blog with it so it's a double bonus for me. I have made this dessert two times before and I really like this recipe. It is courtesy of Betty Crocker.

Before I begin I would first like to introduce you to my "Sous Chef" Aquila, she is the best partner and she LOVES food...huge pig! She keeps me company because her stand is right next to the kitchen right on the other side of the half wall so she keeps an eye on things...and she keeps me motivated by asking "is that good?" over and over where I say "I hope so" or her new favorite saying is "hoooottttt" ...what a cutie!



OK back to cooking...First is the crust... I double Betty's recipe because my pie pan is larger, Mix 2 cup of all-purpose flour and 1 tsp salt then cut in 2/3 rds and 2 Tbs of shortening using either two knives or a pastry blender (shown in picture) until the mixture turns into small pea sizes - I forgot to take pics up to this point but it's not too painful. Sprinkle with 6 Tbs of cold water and mix with fork until it pulls away from sides. Shape it into a round shape on a floured surface and and wrap in plastic wrap and refrigerator for 45 minutes. Preheat the oven 475 degrees.



Next, use a rolling pin and roll dough on a floured surface to fill your pie pan and then some. Put in your pie pan and press down and crimp the top edges. Poke holes in dough and bake in 475 degree oven for 12-14 minutes (until it's golden brown) and cool on cooling rack.



Reduce oven temp to 400 degrees F. In small bowl beat 3 egg yokes with fork and in a 2 quart saucepan, mix 1 1/2 cups of sugar and 1/3 cup plus 1 Tbs of cornstarch then add 1 1/2 cups of water slowly, once mixed in turn on medium high heat (Betty says medium but that just takes forever) stir constantly until it thickens and starts to boil. You will be stirring awhile but be patient...you will defiantly know when it does this. Once it starts boiling stir for 1 more minute.



Immediately pour half of the mixture into the egg yolks and stir and then pour back into sauce pan (off the heat for a minute while your stirring) to avoid having scrambled eggs instead.



Once all is back in the sauce pan again boil and stir for 2 more minutes...yes your arm will begin to get tired! Then remove from heat and add 3 Tbs of butter 2 tsp of lemon peel and 1/2 cup of lemon juice. Betty says you can add yellow food coloring but I find that unnecessary - but if you want it have at it :) Mix together and pour in pie plate over crust.



OK now onto the meringue...yum. I use my Ktchen Aid mixer (I frost the bowl a bit in the freezer) and put on my whisk attachment. Beat the 3 egg whites and 1/4 tsp of cream of tartar on high until frothy. Slowly add the 6 Tbs of sugar until stiff peaks form then beat in 1/2 tsp of a good quality vanilla. Spread over filling and make sure you push down a bit and get the edges really good to avoid splits and pulling away from the edge.



Almost done! Bake for 8-12 minutes until meringue is light brown. And this is a very important step - cool away from drafts for two hours (trust me I have skipped this step and the meringue gets little water droplets on it) and then cover and put in refrigerator until serving. Isn't she a beaut? I actually don't even like lemon desserts so this really is all out of love for him...awwww. Well this first post was fun...I'll be back - maybe with a chocolate dessert for me!!!





Prep Time:30 min
Start to Finish:3 hr 45 min
Makes:8 servings

Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

2.Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.

4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.

6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 150); Total Fat 16g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 90mg; Sodium 210mg; Total Carbohydrate 66g (Dietary Fiber 0g, Sugars 47g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 0%; Iron 6% Exchanges: 1 Starch; 3 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=35494