Tomorrow is Father's Day..and what do you give a dad who really doesn't need anything? How about a homemade fresh baked lemon meringue pie? This just happens to be my dad's favorite pie. So today I got out my trusty Betty Crocker cookbook..the first cookbook I ever got...and made a pie. It was really easy and didn't take long to make at all. Plus my dad will be happy tomorrow! This is a recipe for an 8" pie...it will fill perfectly in one of those disposable aluminum pie plates.
Crust:
I made this in my mini food processor.
1 c. flour
1/2 t. salt
1/3 c. plus 1 T. butter or shortening
3-5 T. vodka
Mix flour and salt. Cut the butter into chunks. Then using the food processor or a pastry blender, cut in butter until it is crumbs. Slowly add in vodka, until dough comes together in a ball.
Roll out on a floured board, put in pieplate. Prick with a fork on the bottom and sides. Bake at 450 for 4-10 minutes. Cool while making the filling.
Filling:
In a medium saucepan mix 1 c. sugar and 1/4 c. cornstarch. Slowly whisk in 1 c. water.
Cook over medium heat, whisking frequently until it comes to a boil. Cook one minute more. Remove from heat.
Beat 2 egg yolks (save whites for meringue)
Add 1/2 hot mixture into eggs. Pour back into hot sugar mixture, combining well.
Now add in:
2 T. butter
1/3 c. lemon juice
1 t. lemon zest
Optional: several drops yellow food coloring
Pour into pie crust.
Meringue:
Beat 2 reserved egg whites and 1/4 t. cream of tartar until foamy. Slowly beat in 1/4 c. sugar. Beat on high until stiff peaks form. Add in 1/4 t. vanilla. Spread meringue on top of filling.
**I found this didn't exactly "spread". I had to drop it by big spoonfuls instead. Make sure meringue touches the rim of the pie all the way around. Use a spoon to move meringue around, pulling up to make little peaks. Bake at 400 for 8-12 minutes.
Crust:
I made this in my mini food processor.
1 c. flour
1/2 t. salt
1/3 c. plus 1 T. butter or shortening
3-5 T. vodka
Mix flour and salt. Cut the butter into chunks. Then using the food processor or a pastry blender, cut in butter until it is crumbs. Slowly add in vodka, until dough comes together in a ball.
Roll out on a floured board, put in pieplate. Prick with a fork on the bottom and sides. Bake at 450 for 4-10 minutes. Cool while making the filling.
Filling:
In a medium saucepan mix 1 c. sugar and 1/4 c. cornstarch. Slowly whisk in 1 c. water.
Cook over medium heat, whisking frequently until it comes to a boil. Cook one minute more. Remove from heat.
Beat 2 egg yolks (save whites for meringue)
Add 1/2 hot mixture into eggs. Pour back into hot sugar mixture, combining well.
Now add in:
2 T. butter
1/3 c. lemon juice
1 t. lemon zest
Optional: several drops yellow food coloring
Pour into pie crust.
Meringue:
Beat 2 reserved egg whites and 1/4 t. cream of tartar until foamy. Slowly beat in 1/4 c. sugar. Beat on high until stiff peaks form. Add in 1/4 t. vanilla. Spread meringue on top of filling.
**I found this didn't exactly "spread". I had to drop it by big spoonfuls instead. Make sure meringue touches the rim of the pie all the way around. Use a spoon to move meringue around, pulling up to make little peaks. Bake at 400 for 8-12 minutes.
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