Lemon Meringue Pie

Christy Rost

1cup all-purpose flour
¼cup sifted cake flour
1tablespoon sugar
½teaspoon salt
5tablespoons cold unsalted butter, sliced in 5 pieces
2tablespoons shortening
2 to 3tablespoons ice water
1 ¼cups sugar
1package unflavored gelatin
¼cup cornstarch
¼teaspoon salt
3egg yolks
1 ½cups water
½cup freshly squeezed lemon juice
1teaspoon lemon zest
4egg whites, at room temperature
¼teaspoon cream of tartar
½cup sugar

Place flours, sugar, and salt in bowl of a food processor; pulse several times to mix. Add cold butter and shortening; pulse until butter is pea-size. Pour in ice water and pulse until pastry comes together into a ball, adding a bit more water if pastry feels too dry. Remove pastry, wrap in plastic wrap, and chill at least 30 minutes.

Preheat oven to 425 degrees. Roll out pastry on a floured pastry cloth or surface. Transfer pastry to a 10-inch pie plate, flute edges and prick crust with a fork. Bake pie shell 10 to 12 minutes until pastry is lightly browned. Remove from oven and cool completely.

In a large saucepan, stir together the sugar, gelatin, cornstarch and salt. Whisk in egg yolks, water, lemon juice, and zest. Cook mixture over medium heat, stirring constantly, until mixture thickens and just comes to a boil. Remove saucepan from heat; set aside 15 minutes to cool, stirring every 5 minutes. Pour into cooled pie shell.

With a mixer at high speed, whip egg whites and cream of tartar until whites are foamy. Gradually add sugar, beating until meringue is glossy and forms stiff peaks.

With an offset spatula or knife, spread meringue over lemon filling, sealing well at edges of pastry. Bake in a 400-degree oven 5 minutes until meringue is pale brown. Cool 40 minutes; then refrigerate until ready to serve.

Recipe makes 1 pie.

Category: Pies & Tarts