Note: We brown the meringue topping with a blowtorch. It's a simple process, using a backward-forward motion a few inches above the pie. We recognize, however, that not all home cooks have this tool -- so either broil or bake the meringue until the top is golden brown. If you do have a blowtorch, by all means use it, and note that the meringue will set best if it is added while the lemon filling is still hot.
Provided by Food Network
Categories dessert
Time 45m
Yield 1 (9-inch) pie, 6 to 8 servings
Number Of Ingredients 20
Steps:
- Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle. Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively. Refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 375 degrees F.
- Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice. Bake until the crust is set, about 12 minutes. Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes. Cool on a wire rack before filling. Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally. As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time. Slowly add the lemon juice, whisking constantly, and add the zest and limoncello. Add the butter, 1 piece at a time, and whisking constantly, return to a simmer. Remove from the heat and pour immediately into the prepared pie crust.
- Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form. Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.
- Transfer the meringue to a pastry bag fitted with a medium star tip. Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row. Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking. (Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges. Make decorative peaks in the meringue using a dull knife or the back of a spoon.)
- To quickly cook the meringue, preheat the broiler with the rack in the highest position. Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning. (Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)
- Transfer the pie to a wire rack to cool completely before serving.
- Sift the flour, sugar, and salt into a large bowl. With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs. Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.
- Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
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Ayzak Tarikul Islam
ayzak.t@yahoo.comThis pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and buttery, and the filling was tangy and sweet. The meringue was a bit too stiff for my liking, but overall it was a good pie.
Rashida Adamu
adamu_rashida@gmail.comThis pie was delicious! The crust was flaky and buttery, the filling was tart and sweet, and the meringue was fluffy and toasted to perfection. I will definitely be making this again.
Mena Elkhashab
e-m62@gmail.comThis pie was just okay. The crust was a bit soggy, the filling was too tart, and the meringue was not as fluffy as I would have liked. I probably won't be making this recipe again.
Alex Obioma
alex-obioma@hotmail.co.ukThis pie was amazing! The crust was flaky and buttery, the filling was tangy and sweet, and the meringue was light and fluffy. I loved the combination of flavors and textures. This is definitely a keeper recipe!
Muhmmad Sahban
m_s@hotmail.frThis pie was delicious! The crust was flaky and buttery, the filling was tart and sweet, and the meringue was fluffy and toasted to perfection. I will definitely be making this again.
Xskishi Sato
satox@hotmail.comThis pie was a bit too sweet for my taste, but it was still very good. The crust was flaky and buttery, and the filling was tangy and sweet. The meringue was a bit too stiff for my liking, but overall it was a good pie.
oboyi Jacob
oboyi.j89@gmail.comThis pie was amazing! The crust was flaky and buttery, the filling was tangy and sweet, and the meringue was light and fluffy. I loved the combination of flavors and textures. This is definitely a keeper recipe!
K Bee
k-bee37@gmail.comThis was the best lemon meringue pie I've ever had! The crust was flaky and buttery, the filling was perfectly tart and sweet, and the meringue was fluffy and toasted to perfection. I will definitely be making this again and again.
2sabi Official
o62@hotmail.comThis pie was delicious! The crust was flaky, the filling was tart and sweet, and the meringue was fluffy and toasted perfectly. I will definitely be making this again.
Dave William
william.d@hotmail.co.ukI love this lemon meringue pie! It's the perfect dessert for any occasion. The crust is flaky and buttery, the filling is tangy and sweet, and the meringue is light and fluffy.
Muhammod Siam
s@yahoo.comThis is my go-to lemon meringue pie recipe. It's always a hit with my family and friends. The crust is flaky and buttery, the filling is tangy and sweet, and the meringue is light and fluffy.
Jason Gaboutlwelwe
j_g@gmail.comI've never made lemon meringue pie before, but this recipe made it easy. The pie turned out perfect! The crust was flaky, the filling was tangy and sweet, and the meringue was fluffy and golden brown.
bassey isabella
isabella-b15@hotmail.comThis pie was a disaster! The crust was soggy, the filling was too runny, and the meringue was rubbery. I followed the recipe exactly, so I'm not sure what went wrong.
Faith Chinyani
cf43@yahoo.comI'm not a huge fan of lemon meringue pie, but this recipe was surprisingly good. The filling was not as tart as I expected and the meringue was nice and fluffy.
Abukwe Kwezi
kweziabukwe83@hotmail.comThe lemon meringue pie was a bit too tart for my taste, but my husband loved it. The meringue was perfect though!
Saroz Kadel
kadel_s6@aol.comThis was my first time making lemon meringue pie and it turned out great! The instructions were easy to follow and the pie was delicious. I'll definitely be making it again.
Faiz Faiz
faizfaiz@gmail.comI've made this pie several times now and it's always a crowd-pleaser. The crust is flaky and buttery, the filling is tangy and sweet, and the meringue is light and fluffy. Highly recommend!
Bryan Official
o@gmail.comThis lemon meringue pie recipe was a hit! The filling was perfectly tart and sweet, and the meringue was fluffy and golden brown. My family loved it!