Recipe Archives->Pies->Lemon Meringue 20

Lemon Meringue Pie with Pecan Crust
Serves 8.

1 cup all purpose flour
2/3 cup finely chopped pecans
1/3 cup cake flour
3 tablespoons (packed) golden brown sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (about) ice water
                                                                                
1 3/4 cups plus 1/3 cup sugar
1/3 cup cornstarch
1 1/2 cups water
1/2 cup fresh lemon juice
5 large eggs, separated
2 tablespoons grated lemon peel
1/2 teaspoon cream of tartar

Mix first 5 ingredients in large bowl; add butter and shortening.
Using electric mixer, beat at low speed until mixture resembles
coarse meal. Add 2 tablespoons ice water. Beat until dough holds
together, adding more water by 1/2 tablespoonfuls if dry. Gather
dough into ball; flatten into disk. Wrap disk in waxed paper and
chill until firm enough to roll, at least 1 hour and up to 1 day.
Roll out dough between sheets of waxed paper to 12-inch round.  Peel
off top sheet of paper. Invert dough into 9-inch-diameter glass pie
dish; peel off paper.  Press dough gently into dish. Trim overhang
to 3/4 inch; turn under and crimp edge decoratively. Freeze crust
until firm, about 30 minutes.  Position rack in center of oven and
preheat to 375 F.  Line crust with foil; fill with dried beans or
pie weights. Bake crust until golden at edge, about 15 minutes.
Remove foil and beans; continue to bake until crust is pale golden,
piercing with fork if crust bubbles, about 12 minutes. Cool completely
on rack.

Reduce oven temperature to 325 F.  Whisk 1 3/4 cups sugar and 1/3
cup cornstarch in heavy medium saucepan to blend.  Gradually add 1
1/2 cups water and lemon juice, whisking until cornstarch dissolves
and mixture is smooth. Add yolks and peel; whisk to blend. Cook
over medium-high heat until filling thickens and boils, whisking
constantly, about 8 minutes. Pour into prepared crust.   Using
electric mixer, beat whites and cream of tartar in large bowl until
soft peaks form.  Gradually add remaining 1/3 cup sugar, beating
until stiff and shiny. Mound meringue atop warm lemon filling,
spreading to seal to crust at edges.  Bake pie until meringue is
golden, about 20 minutes.

Cool pie 1 hour. Refrigerate up to 6 hours; serve cold.

Printable version: lemon-meringue20.txt.