![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/02\/sweet-pie-crust-150x150.jpg\" "\\"sweet")
<\/a><\/p>\nIn a food processor , blend flour and sugar well . Add the butter and pulse until coarse crumb reached , add the ice water while the machine is still running , add a little bit more until the dough shapes . Take it out , and shape into a ball and flatten into a disk , refrigerate for 20 minutes at the least . You will need 9 inch pie glass dish , roll out the dough about 12 inches round , transfer into the pie plate . Line with parchment paper and add pie weights , bake at 400 F for 20 minutes , take the pie weights out , and continue to bake for 15 more minutes . Remove from the oven and let it cool on the rack , while preparing the filling .<\/p>\n
The filling :<\/p>\n
1 cup of sugar<\/p>\n
4 tsp. of cornstarch<\/p>\n
2\/3 cup of lemon juice<\/p>\n
1 tsp. of lemon peel<\/p>\n
4 egg yolks<\/p>\n
In a medium sauce pan , whisk sugar and cornstarch , add the lemon juice a little at a time , keep whisking . Add the lemon peel , whisk well . Add the egg yolks one at a time while you whisk . Cook on a medium heat , whisking continuously , about 10 minutes , until the mixture boils and thicken . Remove from heat , let it cool . Pour into the cooled pie crust , spread evenly .<\/p>\n
For the meringue<\/p>\n
3 egg whites<\/p>\n
pinch of salt<\/p>\n
1\/2 cup of sugar<\/p>\n
Turn down the heat to 350 F , beat the egg whites until foamy then add sugar a little at a time , until stiff peak reached . Spread on top of the lemon filling , all the way to the edge of the crust to seal it , so your meringue won’t shrink . bake for about 10=15 minutes until the meringue turns to pale golden color . Refrigerate overnight before slicing .<\/p>\n","protected":false},"excerpt":{"rendered":"
So i was trying to make this classic lemon meringue pie , since it’s my husband all time favorite , well it used to be his favorite until i made fruit tart not too long ago , and it became his favorite now . But still i think i still owe it to my husband to make him a real good home made lemon meringue pie . Years ago when we were just married , probably the first year , i tried to make lemon meringue pie for him , okay , not home made from scratch everything , since i bought the pie crust , and then the filling i was using the jello pie filling .. Well it didn’t turn out well at all . Mind you , i barely cooked or baked back then , i couldn’t even cook anything when we first got married . I got this cooking and baking skill ever since my son was born .. which was about 6 years ago . So 10 years ago i was just someone who cannot cook or bake .. LOL . Anyway the pie back then didn’t turn out well .. the filling was runny .. and it didn’t\u00a0 taste great , what did you expect ? it’s not a home made !! But yet my husband still appreciated it , and ate it .. poor Jay .. LOL .. So , the past 2 days i’ve been eyeing this recipe , between making lemon meringue pie , or chai pot de creme . Well .. i landed on the classic meringue pie with the above reason that i mentioned earlier . Little did i know .. i made a huge mistake .. i used a deep dish apple pie dish for it .. i have 3 sets of glass pie dish .. and i have the size it requires , but why in the heck did i pick the apple deep dish pie plate ? Duh .. i will re-make this again tomorrow .. it still good , and turns out tasty .. and it wasn’t hard to make , but .. i was just dissapointed with how it looks , since the filling only reached half way up .. For the crust 1 1\/4 cup of all purpose flour 1 tbsp. sugar 1 stick of cold butter , sliced 2 tbsp. of ice cold water , and maybe you need extra In a food processor , blend flour and sugar well . Add the butter and pulse until coarse crumb reached , add the ice water while the machine is still running , add a little bit more until the dough shapes . Take it out , and shape into a ball and flatten into a disk , refrigerate for 20 minutes at the least . You will need 9 inch pie glass dish , roll out the dough about 12 inches round , transfer into the pie plate . Line with parchment paper and add pie weights , bake at 400 F for 20 minutes , take the pie weights out , and continue to bake for 15 more minutes . Remove from the oven and let it cool on the rack , while preparing the filling . The filling : 1 cup of sugar 4 tsp. of cornstarch 2\/3 cup of lemon juice 1 tsp. of lemon peel 4 egg yolks In a medium sauce pan , whisk sugar and cornstarch , add the lemon juice a little at a time , keep whisking . Add the lemon peel , whisk well . Add the egg yolks one at a time while you whisk . Cook on a medium heat , whisking continuously , about 10 minutes , until the mixture boils and thicken . Remove from heat , let it cool . Pour into the cooled pie crust , spread evenly . For the meringue 3 egg whites pinch of salt 1\/2 cup of sugar Turn down the heat to 350 F , beat the egg whites until foamy then add sugar a little at a time , until stiff peak reached . Spread on top of the lemon filling , all the way to the edge of the crust to seal it , so your meringue won’t shrink . bake for about 10=15 minutes until the meringue turns to pale golden color . Refrigerate overnight before slicing .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-781","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/781","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=781"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/781\/revisions"}],"predecessor-version":[{"id":783,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/781\/revisions\/783"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/02\/lemon-meringue-pie.jpg\" "\\"lemon")
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