My Mom doesn't bake that much, but one desert she has mastered is her luscious Lemon Meringue Pie. There's a reason for that. It's Dad's favourite. With its rich and creamy lemon filling, ultra-flaky crust, and fluffy crown of sweet meringue, this pie is a real treat for lemon lovers. It's also easy to make using my Mom's secret ingredient — Dr. Oetkers best-selling Shirriff Lemon Pie Filling. It's not exactly cheating, really. It's just expedient. And it is undeniably delicious.
Mom's Lemon Meringue Pie
Serves 8
Recipe courtesy of my Mom
Crust:
1 cup All Purpose Flour
1/2 tsp salt
1/4-1/3 cup Crisco shortening, at room temperature
3 tbsp ice cold water
1 tbsp white vinegar
Lemon Filling:
2 large egg yolks
1/3 cup cold water
1 package Dr Oetkers Shirriff Lemon Pie Filling
2 cups boiling water
1 lemon, juiced
1 tbsp butter
Meringue:
2 large egg whites
1/4 cup sugar
Preheat oven to 425°F. Combine the flour and salt in a mixing bowl. Cut the room temperature shortening into flour with a pastry blender or two knives until the mixture is uniform and the shortening resembles small peas. Add the water slowly and mix to blend with a fork.
Shape the dough into a ball, wrap in wax paper and chill for a few minutes for easier rolling. Dust a work surface lightly with flour, then roll the dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1-inch larger than the upside down pie plate. Ease the dough into a 9-inch round pie plate without stretching. Trim excess dough leaving enough to flute edges. Prick the pastry all over with the tines of a fork then bake in preheated 425ºF oven for 12 to15 minutes, or until lightly golden brown. Check after 5 minutes for bubbles and collapse any by pricking again with with a fork. Cool on a wire rack.
For the lemon filling: In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup cold water, stir, then add pouch contents, and whisk until smooth. Add in 2 cups of hot water and the fresh lemon juice, and mix well. Cook over medium high heat, stirring continuously for about 15 minutes. When bubbles first break the surface, continue to boil and stir for another 30 seconds. Remove from the stove top, and stir in 1 tablespoon of butter. Cool 5 minutes, stirring twice. The product will continue to thicken as it cools.
For the meringue, separate 2 fresh eggs; put two egg yolks aside into a saucepan and the egg whites into mixing bowl. Beat the 2 fresh egg whites on medium until soft peaks form, about 30 seconds. Gradually beat in 1/4 cup of sugar. Beat on high until stiff peaks form and the meringue is firm and fluffy, about 2 minutes.
Pour the lemon pie filling into the pre-baked, cooled pie shell. Top the pie with meringue to the edges while the filling is still hot. Bake at 350°F for 12-15 minutes, or until golden. Cool on the counter for 3 hours before serving.
Serves 8
Recipe courtesy of my Mom
1 cup All Purpose Flour
1/2 tsp salt
1/4-1/3 cup Crisco shortening, at room temperature
3 tbsp ice cold water
1 tbsp white vinegar
Lemon Filling:
2 large egg yolks
1/3 cup cold water
1 package Dr Oetkers Shirriff Lemon Pie Filling
2 cups boiling water
1 lemon, juiced
1 tbsp butter
Meringue:
2 large egg whites
1/4 cup sugar
Preheat oven to 425°F. Combine the flour and salt in a mixing bowl. Cut the room temperature shortening into flour with a pastry blender or two knives until the mixture is uniform and the shortening resembles small peas. Add the water slowly and mix to blend with a fork.
Shape the dough into a ball, wrap in wax paper and chill for a few minutes for easier rolling. Dust a work surface lightly with flour, then roll the dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1-inch larger than the upside down pie plate. Ease the dough into a 9-inch round pie plate without stretching. Trim excess dough leaving enough to flute edges. Prick the pastry all over with the tines of a fork then bake in preheated 425ºF oven for 12 to15 minutes, or until lightly golden brown. Check after 5 minutes for bubbles and collapse any by pricking again with with a fork. Cool on a wire rack.
For the meringue, separate 2 fresh eggs; put two egg yolks aside into a saucepan and the egg whites into mixing bowl. Beat the 2 fresh egg whites on medium until soft peaks form, about 30 seconds. Gradually beat in 1/4 cup of sugar. Beat on high until stiff peaks form and the meringue is firm and fluffy, about 2 minutes.
Pour the lemon pie filling into the pre-baked, cooled pie shell. Top the pie with meringue to the edges while the filling is still hot. Bake at 350°F for 12-15 minutes, or until golden. Cool on the counter for 3 hours before serving.
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