Lemon Meringue Pie

I'm starting to think less is more...  Or understand, rather.  Less "talking" is probably better and probably less pictures.  I'm pretty sure Anna understood that way back in the beginning, as she is much better at looking at other blogs and absorbing what looks good and what goes over well.  As for me?  Well, I guess I don't look at enough cooking blogs (until this past week).

Oh, and the other thing?  I want to go buy a hundred cool dishes now, each looking different from the other, just so I can plate my food on something new (and MATCHING!) each time.  Not sure if Nicholas would enjoy that...!  ;)  I may just need to hit-up Anthropologie once we get back to the East Coast and start settling in (the sale section, that is...!).

Since I have been kicking my feet back until the real summer crunch starts, I have been trying to cram in as many recipes as possible while here at my parent's.  My dad's request?  Lemon Meringue Pie.

Pie Crust

1/2 cup butter (room temp)
1/4 cup cold water
1 - 2 tbs sugar
1 1/4 flour (more for dusting)

I think making pie dough varies from person to person.  We each have our own preference.  One of mine?  Butter!  Another?  Either melting or using room temperature butter!  This is my Lemon Meringue pie crust (which, I must say, is very different from Apple Pie and many others).

In either a stand mixer or by hand, place flour and sugar in bowl and mix.  Combine butter and water with the flour mixture, alternating between the two, until a nice firm dough is created.  You may find that you need to add a little more flour.

On a flat work surface, dust with flour.  Place dough onto hard surface and begin rolling out into a circle (about 12" wide).  Once rolled, place dough into pie dish and finish off edges (crimp, cut, fork, etc...).  Chill in fridge for at least an hour before baking.  You may need to fork the bottom of the pie shell to keep it from rising.  You may also choose to do the old "bean trick" when baking the crust!

Preheat oven to 400.

Bake for 10-12 minutes or until lightly golden brown.  Cool before placing warm custard into the pie shell.

Lemon Custard Filling

zest of two large lemons
juice of two large lemons (about 1/2 cup)
1 1/2 cups water
1 cup sugar
1/4 tsp salt
1/4 cup cornstarch
4 egg yolks (reserve whites for meringue)
3 tbs butter

In a saucepan, combine zest, lemon juice, water, sugar, salt, and cornstarch.  In a separate bowl, whisk egg yolks.  Place saucepan on burner on medium or medium-low heat, whisking constantly, until mixture comes to a boil and thickens.  Remove the saucepan from the heat and slowly begin to pour into the egg yolk, whisking vigorously.  Pour mixture back into the saucepan and return to heat.  Continue to whisk again until mixture comes to a low boil and allow to cook for about 1-2 minutes.

Remove the custard filling from the heat and add in the butter, stirring to melt.

Pour into the crust and let set for at least six hours.

Meringue Topping

4 egg whites
1/4 tsp cream of tartar
3 - 4 tsp sugar

Preheat oven to either 400 or broil (options below).

In a stand mixer, begin to beat the egg whites on the highest speed.  As the whites beat, add in the cream of tartar and sugar.  Once the eggs become thick and create a nice peak, turn mixer off and top the custard with the whipped meringue.

Place pie into oven and bake on 400 for 3-5 minutes (on the lower rack) or broil for 45-60 seconds (on the top rack), watching carefully the WHOLE time!  You want to make sure you don't totally burn the meringue.

Allow to chill for a couple hours or so before serving.