LEMON MERINGUE PIE WITH GRAHAM CRACKER CRUST RECIPE RECIPES

Steps:

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
• Scatter the frozen butter pieces over flour mixture.
• Pulse in 1-second pulses about 5 times to mix in butter.
• Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
• Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
• When dough forms a ball, stop processing.
• It should take about 2 or 3 tbsp of ice water to reach this stage.
• Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
• Flour disk and wrap in plastic.
• Refrigerate at least 30 minutes.
• Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
• Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
• Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
• Place into a 9 inch pie pan, and finish edges.
• Refrigerate crust until firm, about 30 minutes.
• Prick dough with a fork to prevent bubbling up in the oven.
• While the oven is pre-heating to 375, put pie crust in freezer.
• Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
• Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
• Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
• Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
• Remove from heat, whisk in zest, then juice, and finally butter.
• Keep warm until meringue is made.
• Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
• Bring to a simmer, whisking occasionally until thickened.
• Remove from heat when translucent and thickened.
• Preheat oven to 325.
• In a large mixing bowl, mix cream of tartar and sugar together.
• Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
• Beat in sugar mixture, 1 tbsp at a time.
• Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
• Pour warm lemon filling into pie crust.
• Distribute meringue evenly over the top, starting with the edges, and then the middle.
• Make sure it attaches to the crust.
• Lifting with the back of the spoon, create peaks in the meringue.
• Bake until golden brown, about 20 minutes.
• Cool completely before serving.