![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/03\/lemon-meringue-pie4.jpg\" "\\"lemon")
<\/a><\/p>\nWell i think i did !! NO no .. i know i did well !!! So below is a somewhat a tutorial of how to make the perfect lemon meringue pie .<\/p>\n
The Pie Crust , make this ahead , you need : <\/strong><\/p>\n <\/strong>1 1\/4 cup of all purpose flour <\/em><\/p>\n 1 stick of COLD unsalted butter <\/em><\/p>\n pinch of salt<\/em><\/p>\n 1 tbsp. of sugar <\/em><\/p>\n 2 tbsp. of ICE COLD water ( you might need more just add by tsp. until you reach the right consistency ) <\/em><\/p>\n <\/em>I am using food processor for this , it saves me a lot of time , i am sure you can do it manually too . Mix the flour , sugar and salt , pulse until it blends well . . Then , add the butter ( cut in cubes before adding in ) pulse few more times until they mix , and resembles coarsed peas . Then add the cold water while keeping the processor running .Don’t overmix it , if it’s too dry add more water , don’t add too much or it will become too sticky .<\/p>\n <\/p>\n When you’re ready , roll out your crust with rolling pin , transfer to the pie pan . Poke holes everywhere with fork , add parchment paper and then pie weights . Or used buttered foil , before adding pie weights .<\/p>\n For more details about the pie crust , go to my other recipe Pecan Pie , that has more details picture to make the crust . Bake the crust at 400 F , about 20 minutes then take out the pie weights , and bake extra 15 minutes . Take them out and let it cool .<\/p>\n For the Lemon Filling , you need : <\/strong><\/p>\n <\/strong>1 1\/3 cups of lemon juice , about 15-16 small lemons <\/em><\/p>\n 2 cups of sugar <\/em><\/p>\n 8 tbsp. of cornstarch <\/em><\/p>\n 8 eggs (reserved the egg whites for the meringue ) <\/em><\/p>\n <\/em>In a small pot , whisk together the sugar and cornstarch . Then slowly pour the lemon juice , keep whisking until it’s all mixed well . Start cooking them , medium low heat . Beat the 8 eggs , on a small bowl , then start tempering the eggs . ( Add little bit of lemon juice sugar mixture that started to warm , and mix with the eggs , then pour the tempered eggs mixture into the pot , while keep whisking to prevent scrambling the eggs )This probably takes about 10 minutes , the mixture should be very thick . Remove from the heat , throughout the whole process try to keep whisking .<\/p>\n 1, Mix the 2 cups of sugar and 8 tbsp. of cornstarch . Mix well . <\/strong><\/p>\n 2. Pour 1 1\/3 cup of lemon juice into the mixture . <\/strong><\/p>\n 3. On medium low heat , keep whisking the mixture . Then beat 8 egg yolks , and temper the eggs to prevent scrambling . Then add the tempered eggs mixture into the lemon juice mixture . And keep whisking until the mixture becomes thick . <\/strong><\/p>\n 4. After 10 minutes your mixture should be thick enough and look like this . Remove from the heat . <\/strong><\/p>\n After the pie crust has been cooling , immediately add the lemon filing in . If you stop at this step , it will be called Lemon Pie .<\/span><\/strong><\/p>\n Now time to make the meringue .<\/span><\/strong><\/p>\n For the meringue , you need :<\/strong><\/p>\n <\/strong>8 egg whites , reserved from egg yolks earlier .<\/em><\/p>\n 1.\/2 tsp. cream of tartar<\/em><\/p>\n 12 tbsp. powdered sugar <\/em><\/p>\n <\/em>In a large stainless steel bowl , make sure everything is dry , the bowl , the mixer , then start beating the egg whites and cream of tartar until it’s foamy .Add the powdered sugar little at a time , keep beating until stiff peak reached .<\/p>\n 1.Beat the egg whites and cream of tartar til it’s foamy then add your powdered sugar little at a time . <\/strong><\/p>\n 2. This is when you want to stop beating them , this is what they call stiff peak , when you pull out your mixer and the tip stayed up straight . Do not overbeat .<\/strong><\/p>\n Now , it’s time to add your meringue to the lemon pie .Spread your meringue , ALL THE WAY to cover up the crust , ( if you don’t cover all the edges of the crust your meringue will shrink later on ) <\/em><\/strong><\/p>\n Use the mixer pull the meringue lightly before baking them at 325 F about 25 minutes . <\/em><\/strong><\/p>\n <\/em><\/strong> This is how it looks when it’s done.<\/strong><\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" I’ve been longing for the perfect lemon meringue pie . This pie is my husband’s favourite pie , so of course , being a good wife that i am , i really wanted to make one that is perfect . I’ve made lemon meringue pie 2 times in the past few weeks , both times , there was always something that went wrong .. whether the filling isn’t thick enough , or maybe the meringue shrunk , or not enough filling .. So .. last night , i decided let’s try to make it again , and this time , make it RIGHT !! Well i think i did !! NO no .. i know i did well !!! So below is a somewhat a tutorial of how to make the perfect lemon meringue pie . The Pie Crust , make this ahead , you need : 1 1\/4 cup of all purpose flour 1 stick of COLD unsalted butter pinch of salt 1 tbsp. of sugar 2 tbsp. of ICE COLD water ( you might need more just add by tsp. until you reach the right consistency ) I am using food processor for this , it saves me a lot of time , i am sure you can do it manually too . Mix the flour , sugar and salt , pulse until it blends well . . Then , add the butter ( cut in cubes before adding in ) pulse few more times until they mix , and resembles coarsed peas . Then add the cold water while keeping the processor running .Don’t overmix it , if it’s too dry add more water , don’t add too much or it will become too sticky . Once they look like this , it’s time to stop pulsing . And form into a ball , flatten into a disk , wrap with plastic wrap and refrigerate for at least 45 minutes . You can do this a day ahead too . When you’re ready , roll out your crust with rolling pin , transfer to the pie pan . Poke holes everywhere with fork , add parchment paper and then pie weights . Or used buttered foil , before adding pie weights . For more details about the pie crust , go to my other recipe Pecan Pie , that has more details picture to make the crust . Bake the crust at 400 F , about 20 minutes then take out the pie weights , and bake extra 15 minutes . Take them out and let it cool . For the Lemon Filling , you need : 1 1\/3 cups of lemon juice , about 15-16 small lemons 2 cups of sugar 8 tbsp. of cornstarch 8 eggs (reserved the egg whites for the meringue ) In a small pot , whisk together the sugar and cornstarch . Then slowly pour the lemon juice , keep whisking until it’s all mixed well . Start cooking them , medium low heat . Beat the 8 eggs , on a small bowl , then start tempering the eggs . ( Add little bit of lemon juice sugar mixture that started to warm , and mix with the eggs , then pour the tempered eggs mixture into the pot , while keep whisking to prevent scrambling the eggs )This probably takes about 10 minutes , the mixture should be very thick . Remove from the heat , throughout the whole process try to keep whisking . 1, Mix the 2 cups of sugar and 8 tbsp. of cornstarch . Mix well . 2. Pour 1 1\/3 cup of lemon juice into the mixture . 3. On medium low heat , keep whisking the mixture . Then beat 8 egg yolks , and temper the eggs to prevent scrambling . Then add the tempered eggs mixture into the lemon juice mixture . And keep whisking until the mixture becomes thick . 4. After 10 minutes your mixture should be thick enough and look like this . Remove from the heat . After the pie crust has been cooling , immediately add the lemon filing in . If you stop at this step , it will be called Lemon Pie . Now time to make the meringue . For the meringue , you need : 8 egg whites , reserved from egg yolks earlier . 1.\/2 tsp. cream of tartar 12 tbsp. powdered sugar In a large stainless steel bowl , make sure everything is dry , the bowl , the mixer , then start beating the egg whites and cream of tartar until it’s foamy .Add the powdered sugar little at a time , keep beating until stiff peak reached . 1.Beat the egg whites and cream of tartar til it’s foamy then add your powdered sugar little at a time . 2. This is when you want to stop beating them , this is what they call stiff peak , when you pull out your mixer and the tip stayed up straight . Do not overbeat . Now , it’s time to add your meringue to the lemon pie .Spread your meringue , ALL THE WAY to cover up the crust , ( if you don’t cover all the edges of the crust your meringue will shrink later on ) Use the mixer pull the meringue lightly before baking them at 325 F about 25 minutes . This is how it looks when it’s done. <\/p>\n","protected":false},"author":16,"featured_media":1348,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1337","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1337"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1337\/revisions"}],"predecessor-version":[{"id":1353,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1337\/revisions\/1353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1348"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>Once they look like this , it’s time to stop pulsing . And form into a ball , flatten into a disk , wrap with plastic wrap and refrigerate for at least 45 minutes . You can do this a day ahead too .<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/span><\/strong><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n