Good Morning rockers and rockettes...yah, Im feeling a little rock and roll today... if only I called in sick, then Id really be a bad ass!
Well, lets get to it. Today's Retro Recipe is:
Lemon Meringue Pie
lemon is one of my all time favorite flavours!
Lemon Meringue Pie is the form we know it today came about in the 19th century. However, lemon custards, puddings and pies have been about since the medieval times; it was not until the 17th century, though, when the meringue was perfected.
Elizabeth Coane Goodfellow ( 1767-1851)is credited with introducing lemon meringue pie to America in her Philadelphia shops.
Lemon flavoured deserts and drinks are popular among the Southern US States and for many, lemon meringue pie is a traditional food.
Now, for the recipe:
- 1 1/2 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, diced and chilled
- 1large egg
- 1 tablespoon lemon juice
- 1 1/4 cups sugar
- 1 1/2 cups water
- 5 tablespoons cornstarch
- 5large egg yolks
- dash salt
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 5large egg whites
- 1/2 teaspoon cream of tartar
- 5 tablespoons sugar
- 1 tablespoon cornstarch
- For crust, combine flour, sugar and salt. Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible. In a small bowl, whisk egg and lemon juice. Pour all at once into flour mixture and combine just until dough comes together. Shape dough into a disc and chill for at least one hour.
- Preheat oven to 400 °F. On a lightly floured surface, roll out dough to just less than ¼ inch thick. Sprinkle a 9-inch pie shell with flour and line with dough. Tuck in rough edges and crimp (pinch) with your fingers. Put pie shell in freezer just for 10 minutes to rest and firm up. Once chilled, line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice. Bake for 10 minutes, then reduce oven temperature to 375 °F and bake 15 minutes more. Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell. Cool completely before filling.
- For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes. Remove from heat and strain. Stir in lemon zest, lemon juice and butter until butter dissolves. Pour immediately into cooled pie shell and let cool 15 minutes. Chill completely before finishing with meringue, about 4 hours.
- For meringue, preheat oven to 350 °F. Whip egg whites with cream of tartar until foamy. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Whisk in cornstarch and dollop over chilled lemon filling. Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned. Bake pie for 10 minutes, just until meringue browns lightly. Let pie cool or chill until ready to slice.