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