Venango County Recipe of the Day: Lemon Meringue Pie

| July 27, 2020

Spend the aftenoon with family creating a beautiful lemon meringue pie!

This week’s theme is pies! Keep an eye out for a new pie each day!

Ingredients

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

Directions

-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 pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. 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 edges 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.


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Category: Dessert, Local News, News, Recipes