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Most lemon pies are similar in construction though the fillings may change some. If you understand the methods for this pie, you should be equipped for most recipes.
What you’ll need:
A Lovely Lemon Pie Recipe
This lemon pie is made with lemon curd. It doesn’t set up as firm as some lemon pies for there is no starch in the filling but it is firm enough and this is a very good pie.
Ingredients:
one baked 9 inch pie crust
5 large eggs
4 large egg yolks
3/4 cup sugar
3/4 cup fresh squeezed lemon juice
1/4 teaspoon salt
3/4 cup butter
4 large egg whites
2/3 cup granulated sugar
1 teaspoon cream of tartar
1/4 teaspoon salt
For the Crust:
We used our just-add-water pie crust mix. With this easy mix, you can make a pie crust in minutes: Add water, roll out the dough, and form the crust.
This recipe makes a very full pie. Make a decorative edge that helps reduce spills or use a deep-dish pie pan.
Line the bottom of the crust with a piece of parchment paper. Place a pie weight chain or ceramic beads on the paper to keep the crust from bubbling. Bake at 375 degrees for 12 minutes or until it becomes lightly browned.
For the Curd:
Whisk the eggs, egg yolks, sugar, lemon juice, and salt together in a medium metal mixing bowl.
Set the bowl over a saucepan of boiling water. Do not let the bowl touch the water.
Whisk until the curd thickens and reaches 140 degrees with an insta-read thermometer. Cook for another couple minutes. Remove the pan to the counter.
Cut the butter into chunks and add them to the hot curd, a third at a time. Whisk after each addition until the butter chunks are melted.
Strain the curd with a fine sieve to remove any pulp.
Cover with plastic wrap or waxed paper, pressing the covering down onto the curd to prevent a rind from forming. Chill overnight.
To Make the Meringue and Assemble the Pie:
Do not make the meringue until the curd has chilled and you are ready to assemble the pie.
Preheat the oven to 350 degrees.
To make the meringue, add the cream of tartar to the egg whites. With the whip attachment of your stand-type mixer and a metal bowl, whip the egg whites at medium high speed until soft peaks form. Add the salt. Continue beating while drizzling in the sugar. Beat until stiff, shiny peaks form.
Spoon the curd into the baked pie shell and level out. Cover with the meringue spreading the meringue until the meringue touches the crust all around.
Bake the meringue covered pie for ten minutes at 350 degrees or until the meringue starts to brown. (Watch the meringue carefully so that you do not over cook it. It will brown quickly once it starts.)
Chill the pie for a couple hours before serving.
Reprinted with permission from The Prepared Pantry.
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