1 1/3 cups all purpose flour
2 teaspoons sugar
1/2 tsp salt
6tblsp chilled unsalted butter cut into small pieces
3 to 4 tblsp cold water
1 cup sugar
2 tblsp finely grated lemon zest
1 1/2 cups water
1/4 th cup cornstarch
1/4th teaspoon salt
5 large egg yolks
1/2 cup fresh lemon juice
1/4th cup unsalted butter at room temperature
1/2 cup sugar
1 tablespoon plus 1 tsp cornstarch
1/2 cup cold water
4 large egg whites at room temp
pinch of salt
1. To make the pastry crust...Whisk together the flour,sugar,salt in a medium bowl.Cut in the butter with a pastry blender or 2 knives used scissors fashion,until the mixture resembles coarse crumbs.Sprinkle 1 tablespoon of the water over the flour mixture,stirring gently with afork to distribute moisture evenly.Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers;do not overwork the dough.Press the dough together to form a ball and knead lightly.Shape into a disk and refrigerate,wrapped in wax paper,for at least 30 minutes or up to 2 days.
2.At least 25 minutes before baking,position a rack in the middle of the oven and pre heat to 425*F.
3.roll out the dough onto a lightly floured surface to a 12 -13 inch round.Transfer it to a 9 inch glass pie plate and gently press the pastry against the side and bottom of the plate.Trim the edge 3/4th inch beyond the edge of the plate,turn it under,and crimp as desired.Prick holes all over the bottom and side w/ a fork.Press a pc of heavy duty aluminium foil snugly into the bottom and against the side of the pie shell and fill w/uncooked beans or rice.Bake for 12 minutes,remove the beans,and bake the shell for 8 min longer,or until light golden brown.Let cool on a wire rack.reduce the oven temp to 350*F.
4.To make the filing-Process the sugar and the zest in a food processor until the zest is finely ground.Whisk togethr the water,sugar mixture,cornstarch and salt in a saucepan.Bring the mixture to a boil over med-high heat,whisking continuously and boil for 1 min,until the mixture is smooth and almost transparent-remove the pan from the heat.Whisk together the egg yolks and lemon juice in a bowl.Add 1/2 cup of the hot cornstarch mixture to the yolk mixture to blend.return the mixture to the saucepan,bring to a boil over med-high heat and boil for 1 minute or until thick.Remove the pan from the heat,pour the filling through a strainer into the bowl and whisk in the butter.fill the cooled pie shell w te hot filling.
5.to make the meringue-Whisk together the sugar and cornstarch in a small pan.Add the water and bring to a boil whisking constantly over high heat. and boil for a minute,continuing to whisk.ransfer the mixture to a 1-cup glass measure.Beat the egg whites w an electric mixer on medium speed in a clean medium bowl just until foamy.Increase the speed to medium high,add the salt and beat to form soft peaks.Pour the cornstarch mixture in a fine stream while the beaters are running,and continue beating until stiff peaks are formed.
6.Top the pie filling with the meringue mixture,using a rubber spatula to create a smooth domed top.Make certain that the meringue seals in the filling by connecting the meringue with the crust all around the pie.Form swirls in the meringue witha small spoon,starting at the top of the dome.
7.Bake for 15-17 minutes or until the meringue is cooked through and golden brown.Let cool on a wire rack.Cut into wedges...and taste a bite of heaven!!!!
This is the real deal recipe everyone-ENJOY!
PRINTER FRIENDLY RECIPE(OLD FASHIONED LEMON MERINGUE PIE)