Pattis Lemon Meringue Pie Recipes

PATTI'S LEMON-MERINGUE PIE

Steps:

• Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
• On a lightly floured surface, roll dough with a floured rolling pin into an 11-inch round. Transfer to a 10-inch pie plate. Trim edge to create a 1/2-inch overhang; tuck edge under itself. Prick bottom all over with a fork. Refrigerate 30 minutes. Preheat oven to 425 degrees.
• Place pie shell on a baking sheet; line with parchment paper, and fill with pie weights or dried beans. Bake shell, rotating sheet about halfway through, until edges of crust are just browned, about 15 minutes. Remove parchment and weights; continue baking until bottom of crust is just browned, about 5 minutes more. Let cool completely on a wire rack. Reduce oven temperature to 400 degrees.
• Make filling: Remove zest from 2 lemons with a vegetable peeler; finely chop zest (reserve lemons for juicing). Process zest with 1 tablespoon sugar in a food processor until finely ground.
• Whisk together remaining 2 cups sugar and the cornstarch in a medium saucepan. Gradually whisk in 2 cups water; add zest mixture. Cook over medium heat, whisking constantly, 8 minutes (mixture will boil and thicken).
• Lightly beat egg yolks in a large bowl. Slowly whisk half of cornstarch mixture into beaten egg yolks. Return yolk mixture to cornstarch mixture in pan, and whisk together. Bring to a boil, and whisk constantly until very thick, about 5 minutes. Remove from heat; add lemon juice and butter, and whisk until well combined. Press plastic wrap directly onto surface, to prevent a skin from forming. Refrigerate until set, about 30 minutes.
• Pour filling into pie shell; set aside. Make meringue: Put egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until foamy. Beat in the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla.
• Heap meringue on top of filling, making sure it touches crust (to prevent shrinking). Bake pie until meringue is pale brown, 8 to 10 minutes. Let cool on a wire rack in a draft-free spot.

LITTLE LEMON MERINGUE PIES

Steps:

• Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.
• Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.
• Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes.
• Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.
• Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)
• Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
• Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.
• Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve.
• For Busy Bakers:
• They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.
• To make ahead in stages:
• - The crusts can be made, baked and frozen up to 2 weeks.
• - The curd can be made up to 3 days in advance and refrigerated.
• - The meringue can be made up to 1 day in advance and refrigerated.

THE BEST LEMON MERINGUE PIE

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

WORLD'S BEST LEMON MERINGUE PIE

Steps:

• In saucepan, mix sugar, cornstarch, and salt; blend in water.
• Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
• Remove from heat.
• Stir a small amount of hot mixture into egg yolks; return to hot mixture.
• Bring to boiling and cook one minute, stirring constantly.
• Remove from heat.
• Add lemon peel and butter.
• Slowly stir in 1/3 cup lemon juice.
• Cool to lukewarm; pour into cooled pastry crust.
• MERINGUE:.
• Beat egg whites with 1 teaspoon lemon juice to soft peaks.
• Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
• Spread over filling, SEALING to edges of pastry to avoid shrinking.
• Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
• Cool pie thoroughly.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

TASTY LEMON MERINGUE PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemon juice, zest and butter until butter is melted. Set aside and keep warm. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour filling into crust. Spread meringue over hot filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

CLASSIC LEMON MERINGUE PIE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

LEMON MERINGUE PIE

Steps:

• Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
• Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
• In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
• Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
• Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
• Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
• Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
• Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
• Allow to cool completely, from one to two hours, but do not refrigerate.

PERFECT LEMON MERINGUE PIE

Steps:

• Pre-heat oven to 375 degrees.
• PIE CRUST:.
• Mix flour, vegetable shortening, and salt together in a bowl using a wired pastry cutter. The dough should form into small clumps that don't feel greasy.
• Using a tablespoon, put the ice cold water in one tablespoon at a time, mixing as you go. I usually start with about four - six tablespoons and work my way up from there. The dough will eventually form into a ball. The dough should not feel wet on the outside, just slightly moist and if you break it in 1/2, it should not feel soggy on the inside. If you put in a little too much water, you can always add a bit more flour.
• If you like, you can wrap the dough and place it in the refrigerator for awhile at this stage. Using the ice water, though, removes the need to refrigerate if you don't want to.
• When you're ready to roll, dust your work surface (I use taped-down wax paper for this), your hands, your rolling pin, and your dough with flour. Roll out the dough on your work surface starting in the middle and working outward. Try to keep it in circle form, but it isn't a huge deal. Roll it until it is about 1/4" thick all over.
• Lift up the dough and place it in your pie dish.
• Poke the dough at the bottom of the pie dish with a fork all over. Take the teaspoon or so of sugar and sprinkle it all along the bottom, covering the fork holes. This prevents the bottom of the crust from getting soggy your filling to leaking.
• Around the top rim of your pie dish, pinch the dough so that it forms a small peak all around the rim. I do this by placing my index finger of my left hand on the top of the rim and the thumb from my left hand on the bottom. I then do the same with my right hand about one inch to the right. I slide my right hand (still gripping the dough) toward my left hand, allowing the dough on top of the rim to peak.
• Once this is done, dip two fingers in water, place around one of the peaks and pull your fingers back and down onto the rim of the pie dish to seal the "valleys" of your dough to the pie dish. This prevents them from coming up when baking.
• For the lemon meringue pie, you need to pre-bake your pie crust a bit. The fork wholes at the bottom should prevent it from bubbling up. If you want, you can line the crust with parchment paper and put in some dry beans while baking it to help keep the shape.
• Bake at 400 for 20-25 minutes or until it starts turning brown. You'll be baking it for about another 10 minutes later, so you don't want it to get too brown.
• Allow the pie crust to cool while making the filling and meringue.
• Reduce the oven to 375 degrees.
• LEMON FILLING:.
• Whisk sugar, cornstarch, and salt together in a medium (3 quart) saucepan.
• Blend water and egg yolks together.
• Turn heat on medium and gradually add water and egg yolks to the mixture.
• Continue to heat on medium, allowing the mixture to simmer, stirring constantly until thickened.
• Remove from heat, gently stir in juice and zest and then stir in butter until it melts.
• Put aside while preparing meringue, but don't allow mixture to cool.
• MERINGUE:.
• In a small saucepan, mix cornstarch, water, and 2 tablespoons of sugar. Cook over low heat, stirring occasionally until thickened and clear. Remove from heat.
• In a mixing bowl, beat egg whites and cream of tartar until foamy.
• Beat in vanilla extract.
• Beat in 1/2 cup of sugar, a little at a time.
• Finally beat in cornstarch mixture a little at a time and continue beating until all the sugar has dissolved and the meringue forms a soft peak.
• ASSEMBLING THE PIE:.
• Pour the warm lemon filling into the pie crust and smooth it until it is even.
• Top the pie with meringue, pushing the edges of the pie crust - ensuring that it makes a good seal with the crust. I like to use the back of a spoon to form little peaks in the meringue.
• Heat at 375 for 10-15 minutes until meringue turns a soft golden brown.
• Allow to cool completely before serving.