Papa loved lemon meringue…. It was such a big deal to make it so it was mostly a treat… living with no electricity made making certain foods a challenge, I still look at a egg beater with distaste..
I love my mixers..
I recently added a option that you can search amongst my blogs… not that I have a lot but wanted to feel bigtime about it.. I realized I use the word “fat” a lot.. so I decided that in this blog I wont say fat.. or making any fat comments about my backside or lack of restrain from shoving my face full of fattening foods. I will not talk about how fun it is clothes shopping and the only way to console myself is to get a frosty..
Nope.. not a word of fat in this blog post.
Today we are making lemon meringue… I’ve been really enjoying making things that last year I found frustrating to even try.. I am determined that somewhere in the near future I want to make puff pastry and make a bear claw that shames Panera bread..
Gotta keep up my girlish figure…
So here is our crust ingredients.. I found a new recipe that boast of not caving in and saves you from wasting beans to keep the crusts from falling.. we shall see
Our filling ingredients
And finally our meringue ingreds.
So first off preheat your oven to 450 and then add your salt and flour together.. and then your oil and milk together..
Mix well… this looks kinda interesting.. no one is allowed to complain if it tastes like dirty jeans
Take a sheet of wax paper… actually two your gonna place the other on top as you roll out the dough…
Hey!! This looks kinda good! This might actually work!!! Place into pie plate
BAAAAAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH………*distant sound of sobbing*
Patch it … and then bake it for 12 mins or until golden brown
The only thing I dislike about making lemon meringue is all the steps.. but the end result is so worth it..
Here is our stabilizer for our meringue.. we need this ready for when our filling is done because the meringue has to go right on top.. so we have here is the corn starch and sugar..
Add water and stir constantly until it comes to a boil
Let it boil for 15 seconds and then set aside until ready to use
My Mama got me one of these… the skin remover thing not the lemon..I love it.. don’t remember what it is called but what a difference it makes when zesting citrus..
Zest two lemons then get ½ cup of lemon juice
Separate your eggs.. whites to your meringue and yolks for your filling.. ohh look! there is that lemon juice I forgot to take a picture of..
Add your sugar and cornstarch
Add your water..
Stir Constantly!!! Add a cup of the boiling sugar mixture to your eggs and mix.. then add that back to your pot and wisk.. ( yes that is more than four egg yolks.. I am making two pies)
Add your lemon juice and zest.. it should be thick by now and if not let it thicken while on low heat..
Stir… don’t forget STIR!! Then add your butter.
Now lets get the egg whites, sugar and cream of tarter…
Beat to death
Remember that stuff we made earlier?? Now that our egg whites are stiff take about a tablespoon at a time add this to the meringue
Done!!
Filling in pie…
Carefully dollop your meringue on filling and bring it to the sides making sure it all touches the crust… otherwise it shrinks back and looks crappy.
Bake for 8 mins or until tops are brown..
Perfect.. now I have to keep the kids out of them.. James is so disappointed that he has to wait till after church.. Gabriel keeps asking if both of the pies have to wait.. if the day continues any more like it has been everyone is gonna find me face down in one of these nawing away.
The crust tasted like old jeans.... fell apart even worse than before it was cooked.. will use this one instead. but if you like the taste of old shoe leather and dirty jeans I will include it.
Recipe
Crust
1 1/3 cups (5 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/3 cup (2 3/8 ounces) vegetable oil
3 tablespoons (1 1/2 ounces) cold milk (nonfat is fine)
Filling
1 1/4 cups (10 1/2 ounces) sugar
1/3 cup cornstarch
1 1/2 cups cold water
4 large eggs yolks (reserve the whites)
3 tablespoons (1 1/2 ounces) butter
Grated peel of 1 large lemon (2 to 3 teaspoons)
1/2 cup (4 ounces) lemon juice (juice of about 2 lemons)
1/2 teaspoon vanilla extract
Meringue
1 tablespoon corn starch
1 tablespoon sugar
1/3 cup water
mix well bring to a boil while stirring, boil 15 seconds add to 4 large egg whites (reserved from egg yolks above)
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
Preheat the oven to 425°F.
To make the crust: Whisk together the flour and salt. Whisk together the oil and milk, and add to the dry ingredients, stirring till cohesive. Roll the crust on a silicone rolling mat with a piece of plastic wrap on top (between crust and rolling pin); or between two sheets of parchment or waxed paper. Roll it about 12" wide, and drape it carefully into a 9" pie pan. Don’t worry if it tears a bit as you work with it; this is a very easy crust to patch, and no one will ever see your mistakes! Press the edges gently with the tines of a fork, to flatten. Prick the bottom of the crust 6 to 8 times with the fork, to keep it from puffing as it bakes.
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. Cook over medium heat, stirring frequently, then constantly as it gets hotter, until the mixture thickens and comes to a boil. Boil, stirring, for 1 minute.
Put the egg yolks in a small bowl. Stir about 1 cup of the boiling sugar mixture into the yolks. Return the hot yolk mixture to the saucepan, and boil gently, stirring constantly, for 1 minute. Remove from the heat, and add the butter, grated peel, juice, and vanilla, stirring till the butter melts. Spoon the filling into the crust.
To make the meringue: Place the egg whites and cream of tartar in a large bowl, and beat till foamy. With the beater going, gradually add the sugar, beating until the mixture holds a stiff peak; when you lift the beater out of the meringue, the meringue will stand straight up, with just its top curling over. add your stablizer one tablespoon at a time then add the vanilla at the end.
Spoon the meringue atop the hot pie filling, bringing it all the way to the edge of the pan (and covering the crust). Bake the pie for 8 to 10 minutes, until the meringue is as golden brown as you like it. Remove it from the oven, and allow the pie to cool for several hours before serving. Store any leftovers in the refrigerator.
To make the crust: Whisk together the flour and salt. Whisk together the oil and milk, and add to the dry ingredients, stirring till cohesive. Roll the crust on a silicone rolling mat with a piece of plastic wrap on top (between crust and rolling pin); or between two sheets of parchment or waxed paper. Roll it about 12" wide, and drape it carefully into a 9" pie pan. Don’t worry if it tears a bit as you work with it; this is a very easy crust to patch, and no one will ever see your mistakes! Press the edges gently with the tines of a fork, to flatten. Prick the bottom of the crust 6 to 8 times with the fork, to keep it from puffing as it bakes.
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. Cook over medium heat, stirring frequently, then constantly as it gets hotter, until the mixture thickens and comes to a boil. Boil, stirring, for 1 minute.
Put the egg yolks in a small bowl. Stir about 1 cup of the boiling sugar mixture into the yolks. Return the hot yolk mixture to the saucepan, and boil gently, stirring constantly, for 1 minute. Remove from the heat, and add the butter, grated peel, juice, and vanilla, stirring till the butter melts. Spoon the filling into the crust.
To make the meringue: Place the egg whites and cream of tartar in a large bowl, and beat till foamy. With the beater going, gradually add the sugar, beating until the mixture holds a stiff peak; when you lift the beater out of the meringue, the meringue will stand straight up, with just its top curling over. add your stablizer one tablespoon at a time then add the vanilla at the end.
Spoon the meringue atop the hot pie filling, bringing it all the way to the edge of the pan (and covering the crust). Bake the pie for 8 to 10 minutes, until the meringue is as golden brown as you like it. Remove it from the oven, and allow the pie to cool for several hours before serving. Store any leftovers in the refrigerator.
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