Lemon Meringue Pie III

Ingredients and Weight:

• Pie crust:
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon (2.5g) salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 2-4 tablespoons (30-60ml) ice water
• Lemon filling:
  • 1 cup (240ml) granulated sugar
  • 1/3 cup (17g) cornstarch
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (240ml) water
  • 1/2 cup (120ml) fresh lemon juice
  • 4 large egg yolks
  • 1 tablespoon (15g) unsalted butter, cold and cut into small cubes
• Meringue:
  • 4 large egg whites
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon (1.25g) cream of tartar

Preparation Time:

• 20 minutes

Cooking Time:

• 15 minutes for the filling, 15 minutes for the meringue

Difficulty Level:

• 2

Preparation Method Steps:

1. Make the pie crust: In a large bowl, whisk together the flour and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the oven: Preheat oven to 350°F (175°C).
3. Roll out the dough: On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges. Crimp the edges as desired.
4. Bake the pie crust: Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 5 minutes, or until the crust is golden brown.
5. Make the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until the mixture has thickened.
6. Temper the egg yolks: In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot lemon mixture to temper the yolks. Add the tempered yolks back to the saucepan and cook for 1 minute, or until the mixture has thickened.
7. Remove from heat: Remove the saucepan from the heat and stir in the butter. Pour the lemon filling into the baked pie crust.
8. Make the meringue: In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and cream of tartar, beating until the meringue is glossy and holds stiff peaks.
9. Top the pie with meringue: Spread the meringue over the lemon filling. Use a kitchen torch to brown the meringue, if desired.
10. Cool and serve: Let the pie cool completely before serving.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Creamy, tangy lemon filling
• Fluffy, crisp meringue topping
• Classic American dessert

User Comments:

• "This pie is divine! The lemon filling is perfectly tart and the meringue is so fluffy and delicious!"
• "I love that this recipe uses fresh lemon juice. It makes the pie so flavorful."
• "This pie is a crowd-pleaser! I've made it for parties and it's always a hit."
• "The meringue is a bit tricky to get right, but it's worth the effort."
• "This pie is perfect for any occasion."

Special Precautions and Tips:

• Use fresh lemon juice for the best flavor.
• Do not overbeat the egg whites for the meringue.
• If the meringue starts to weep, add 1 teaspoon of cornstarch and beat until stiff peaks form again.
• Let the pie cool completely before serving to allow the filling to set.