Sprinkle the ground gingersnaps over the bottom of the pie crust pour the filling over the crumbs and smooth the top with the spatula. Gently whisk in the lemon juice and zest until smooth.
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Remove the pot from the heat and dot the filling with the butter, pushing it under the surface let stand for a minute to melt. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Pour the yolk mixture into the pot and gently whisk to combine. Gently whisk about 1/2 cup of the gel into the egg yolks repeat with another 1/2 cup gel. In a medium bowl, lightly whisk the egg yolks. Whisk briefly to smooth out the mixture then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Then whisk in another 1-1/4 cups cold water until combined. Whisk in 1/4 cup cold water until the mixture is smooth. In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Reduce the oven temperature to 375☏ and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more.
LEMON MERINGUE PIE PATCH
If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. If the foil doesn’t release easily, don’t force it-bake for a few minutes more and try again. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. Fill 1/2 to 3/4 inch deep with dried beans or pie weights-do not overfill.īake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Position a rack in the lower third of the oven and heat the oven to 425☏. Chill for at least 30 minutes before baking. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Trim the dough with scissors to a 3/4- to 1-inch overhang. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.īutter the bottom, sides, and rim of a 9-inch glass pie plate. Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. total), until the clusters feel moist and bind together. If they feel dry and crumble easily, add more water, 1 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. Clusters of dough will form and become larger with each addition of water. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center repeat with a second tablespoon of ice water. Add the remaining butter and shortening and pulse again 4 times then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.Įmpty the mixture into a large bowl. Give it four 1-second pulses and then process for 3 to 4 seconds. Transfer the mixture to a food processor. Add half of the butter and shortening to the bag and toss to coat with flour.
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Combine the flour, sugar, salt, and baking powder in a zip-top bag shake to mix and chill in the freezer for about 30 minutes.