I really like lemon meringue pie, but always feel like the strong flavor it a little much for a whole piece of pie. So the several times I have made this recipe, I have made them mini, in this awesome pan I have, which I think is for mini muffins.
The recipe calls for just store bought pie dough, but I am a homemade kind of girl. Plus I have this great pie dough recipe that is very flaky and just salty enough to counter the sweetness of any pie.
First I make the pie dough by combining 1 cup flour, and 1/2 tsp salt. Then I cut in 1/3 cup plus 1 tbsp shortening (I prefer not to use butter flavored, rather the plain kind, or whatever you call it :P)
Cut this in using a pastry cutter or two knives. Once the shortening is in pea size shapes, you can begin to add the water. The recipe calls for 2-3 tbsps cold water, but I always gradually add the water in, since it can vary depending on weather or altitude, on how much you may need. It is also very important to start with cold water. This keeps the dough kept together, as adding warm or hot water would only make the shortening softer, making it more difficult to roll out, etc.
Once the dough comes together, it should be the right consistency to roll out. Another reason I love this recipe is that it doesn't have to sit in the fridge. Either roll it out and place in bottom of pie pan, or roll out and cut circles to fit in the mini muffin pan.
Bake at 475 degrees F for at least 5 minutes. Depending on the thickness, it will need more or less time. I have made this recipe a few times, and it still varies how long it takes. I just make sure to watch them carefully. You want them cooked, but not too much, as they will go back in the oven to cook the meringue.
While those cool, I start on the filling. In a saucepan combine 1 1/4 cups sugar, 1/2 cup flour, 1/2 tsp salt, 1 1/2 cups water. Stir it over medium high heat until it comes to a boil. Boil, stirring constantly and vigorously for 1 minute. This is to help get the mixture to the correct consistency. It is best to have a long handled spoon for this part.
Separate 3 eggs. Keep the whites for the meringue. The yolks are for the filling.
This next part is very important. Whisk the egg yolks in a medium sized bowl. Take 1/3 of the boiling mixture and slowly add it to the eggs. The key is to keep the eggs moving while adding the hot mixture. This is called tempering. This technique is used to bring things, often eggs, gradually to a higher temperature. If you were to just put the eggs into the hot mixture, you would have scrambled eggs. And no one wants scrambled eggs in their pie!
So. As you mix the eggs with a whisk, gradually add part of the hot mixture. Don't forget to always keep your whisk moving. By combining them with small amounts, the eggs will gradually come to temperature. Once the first bit is mixed in, add more, until you have added a third of the hot mixture. By then, you can just place all the egg mixture in with the hot mixture and mix together. Oddly enough, Lemon Meringue Pie is yellow because of the egg yolks, not because of the lemon.
Cook this mixture for one more minute at a boil, stirring constantly. Remove from the heat ad add 1 tbsp butter. Both the eggs and the butter help with the thickness and texture of the pie filling. Stir the mixture until the butter is completely melted.
This is the point, where the filling wont change a whole lot after this, so if it seems not thick enough, put it on the stove a little longer and stir constantly while it thickens up.
Take it off the heat and add 1/3 cup lemon juice and the zest from one medium lemon. While it is great to use fresh lemon juice, in my experience, store bought lemon juice is stronger. I also tend to taste the filling after adding the lemon components to get my desired tartness.
Once mixed, place the filling into the pie shells or little shells.
Next is the meringue! One very important thing about meringue... you have to make it right before you use it. Its not something you can make ahead of time, or it will deflate, for lack of a better word.
We will be using the 3 egg whites you separated earlier. Place them in an electric mixer on high, until soft peaks form. With the mixer running, add 1/4 teaspoon of cream of tartar. This helps it hold its shape. Then gradually add 6 tbsp of sugar, one at a time. Beat until stiff peaks form. Beat in the vanilla.
You can either pile it atop the pie, which more people do, or you can pipe it on with a piping bag, like I like to do with the mini pies. Cook in a 350 degree oven for about 12-15 minutes, or until lightly browned. Again keep an eye on it, as you get to your ideal brownness.
I love this recipe. And there are a few great techniques worth knowing how to do. Enjoy!
Always in the kitchen,
Mel
These look fabulous!
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