Lemon Meringue Pie
Recipe from Marquette Food Co-op
Ingredients
Crust
7 oz finely ground cookie crumbs
2 T sugar
3 oz unsalted butter, melted and cooled
Curd
10 ½ oz butter, cubed
9 oz sugar
9 fl oz lemon juice
¾ oz grated lemon zest
9 oz egg yolks
Meringue
4 oz egg whites
pinch salt
½ t vanilla extract
8 oz sugar
Instructions
Prepare the crust and curd. After straining the curd, transfer to the prepared crust. Smooth and level the filling. Press a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let the filling cool, then refrigerate the pie until set, about 1-2 hrs.
Prepare the meringue.
Using a kitchen torch, or oven broiler set to low, reheat the surface of the pie until just tacky. Pipe or spread the meringue over the filling, making sure to completely cover the filling and anchor the meringue to the edge of the crust to keep it from shrinking. Using a kitchen torch or the oven broiler, brown the exterior of the meringue.
STEP 1 - CRUST
A great option for this recipe is crispy gingersnaps.
Preheat the oven to 350°F. Using pastry brush, lightly coat a pie or tart pan with softened butter and dust it with flour. Set aside.
Place the crumbs in a bowl and add the sugar and melted butter to the mixture. Mix thoroughly until all the crumbs are moistened. Squeeze some of the mixture in your hand. If it holds together in a clump, it is thoroughly mixed.
Using your fingers, press the crumb mixture evenly over the bottom and up the sides of the prepared pie or tart pan. This crumb crust will remain dry and sandy prior to baking.
Chill in the refrigerator for 30 min to 1 hr, or until firm. Bake for 8-10 min, or until lightly browned, or fill unbaked as directed in the pie or tart recipe.
STEP 2 - CURD
Makes about 1lb.
Combine 5 ¼ oz butter, 4 ½ oz sugar, and the lemon juice and zest in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring gently to dissolve the sugar.
Meanwhile, blend the egg yolks with the remaining 4 ½ oz sugar. Temper by gradually adding about one-third of the lemon juice mixture, stirring constantly with a whisk. Return the tempered egg mixture to the saucepan. Continue cooking, stirring constantly with the whisk, until the mixture comes to a boil.
Stir in the remaining butter.
Strain the curd into a large shallow container or bowl. Cover with plastic wrap placed directly on the surface to avoid forming a skin. Cool over an ice water bath.
Store the curd, covered, under refrigeration.
STEP 3 - MERINGUE
Place the egg whites, vanilla, salt, and sugar in a mixer bowl and stir until thoroughly combined.
Place the bowl over barely simmering water and slowly stir the mixture until it reaches between 140°F.
Transfer the mixture to the mixer and whip on high speed with the whip attachment until the meringue is the desired consistency.
