Lemon Meringue Pie Recipe Preppy Kitchen

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Make the pie crust. Combine the ingredients: Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed. Use a pastry cutter or two knives to cut the butter and shortening into the flour mixture just until lentil-sized crumbs form.

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Directions. Gather all ingredients and preheat the oven to 325 degrees F (162 degrees C). To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.

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Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.

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Remove from oven, turn pie dish right side up, remove top pie dish, poke crust several times with fork, and continue cooking for 15-20 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Meanwhile, make the lemon filling. Using a stand mixer, cream the butter until smooth and fluffy.

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Whisk lemon juice into the egg yolks. Carefully add a spoonful of the hot filling to the yolks, immediately whisking to combine. Repeat with 2 more spoonfuls. Then, whisking constantly, slowly pour the egg yolk mixture back into the filling. Return to medium heat and cook until very thick, stirring constantly.

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3 Egg Whites. ⅓ C Sugar. Beat 3 egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in ⅓ cup sugar until stiff peaks form. The meringue is the best part of the pie if you ask me! Simply plop it on the top of the pie. If you can make loopy peaks it makes the pie look even better. Bake at 350 for 10 to 15 minutes.

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Lemon Pie Filling. Combine the cool water and cornstarch in a small saucepan and stir until cornstarch has dissolved and no lumps remain. Add lemon juice, zest, salt, and sugar and stir to combine. Bring to a boil over medium heat, continuously stirring until it forms a clear, thick gel. Remove from heat.

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Step 1 Bake crust: Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12" circle. Drape over 9" pie dish and gently press to fit (don't stretch). Prick bottom with a.

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Step 3: Make the Meringue. Bring about 1/2 inch of water to a simmer in a pot that's large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites and sugar in the bowl off the heat and whisk until frothy.

Lemon Meringue Pie Recipe Preppy Kitchen

Instructions. Prepare the pie dough according to these directions. Measure out 14 ounces and set aside. Cut off a piece of foil larger than your pie plate then press into the pie plate to get the shape. Remove and set aside. Roll out the dough an inch or two larger than your 10" pie plate.

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Bake 13 to 15 minutes or until light brown; cool on cooling rack. 4. Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils.

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Blend in butter. Use a pastry blender to cut in the chilled, diced butter until the mixture resembles coarse crumbs. Add ice water. Gradually add 2-3 tablespoons of ice water, just enough to form a dough. Chill dough for 30 minutes. Wrap the dough in plastic wrap and refrigerate. Roll and fit into a 9-inch pie plate.

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Bake the crust (no need for pie weights) for 12 to 15 minutes, until it's beginning to brown. Remove it from the oven. Reduce the oven heat to 400°F. While the crust is baking, prepare the filling. To make the filling: Combine the sugar and cornstarch in a saucepan. Stir in the water.

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Instructions. Getting started: Adjust oven rack to middle position and preheat oven to 325°F. Grate first and then zest lemons, reserving a tablespoon of the zest and 1/2 cup of lemon juice. Use a fine grater and cover the zest so it doesn't get dry and it will be unnoticeable in the pie.

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Beat the egg yolks together in a bowl, then add ½ cup (120 milliliters) of the hot mixture to the yolks. Add the mixture slowly, beating it in with a whisk. Save the egg whites to make the meringue topping. Add the egg yolk mixture to the saucepan, return it to a boil, and cook until it thickens.

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Prepare the custard by adding the sugar, salt, and cornstarch to a saucepan over medium-low heat. Slowly add the water and whisk. Continually whisk until thick and smooth, between 5 and 10 minutes. Remove from heat. Add a 1/4 cup of the cornstarch mixture to the beaten egg yolks and whisk.