Elsie’s Classic Lemon Meringue Pie

Name: Elsie’s Classic Lemon Meringue Pie
Cook time: 350 min
Total time: 350 min
Yield: 4 servings
Ingredients: 1 1/2 cups purpose flour; 3/4 tsp salt; 1/2 cup unsalted butter; 4-5 tbsp ice water; 1 cup granulated sugar; 1/4 cup honey; 1/4 cup cornstarch; 1/8 tsp salt; 4 egg yolks; 1 cup Borden Whole Milk (or 2%); 1 cup Borden Heavy Whipping Cream; 1/3 cup fresh lemon juice; 3 tbsp unsalted butter; 2 tsp lemon zest; 1/2 tsp vanilla extract; 6 egg whites; 1/2 tsp cream of tartar; 1 tsp vanilla extract; 6 tbsp granulated sugar

Dessert5 hr 50 minServes 4

Instructions

1

In a large bowl mix flour and salt together.

2

With your mixer on low (or with a fork/pastry cutter), work the cold butter into the flour a little at a time, until the flour mixture resembles coarse crumbs.

3

Add ice water to the flour mixture, 1 Tbsp at a time, mixing after each addition. Continue adding ice water just until the dough comes together.

4

Turn dough out onto a floured surface and form the dough into a small disc (the disc shape makes it easier to roll out). Cover in plastic wrap and store in the fridge for at least 30 minutes (or up to 3-4 days if you’re making the crust in advance).

5

Preheat the oven to 425 degrees.

6

On a floured surface, roll out the pie dough into a large circle, about 1/4” thick. Gently roll the dough loosely around your rolling pin, and transfer the dough to your 9” deep dish pie plate. Unroll the dough and gently press into the pie plate. Cut off any excess pie dough on the edges, making sure to leave about 1/2” of overhang.

7

Tuck the overhang underneath the dough (this makes a nice and thick crust edge), and crimp the edges.

8

Use a fork to prick the bottom of the pie crust.

9

Place a sheet of parchment paper over the top of the pie, and fill the bottom of the pie with pie weights.

10

Bake for 15 minutes.

11

Remove the parchment paper and pie weights.

12

Continue baking for 10-12 minutes, or until the crust is just lightly brown. Reduce the temperature of the oven to 350, and if possible, adjust your oven rack to the lowest setting (don’t forget to use oven mitts).

13

In a medium saucepan, whisk sugar, honey, and cornstarch together (it will be thick and clumpy due to the honey). Do not turn on the heat yet.

14

In a separate bowl, whisk egg yolks, Borden Whole Milk, Borden Heavy Whipping Cream, and lemon juice together.

15

Over medium heat, whisk the liquid mixture into the sugar mixture. Bring the mixture to a boil (over medium heat), whisking constantly.

16

Once boiling, cook for 1 minute, whisking constantly.

17

Remove from heat. Add butter, lemon zest, and vanilla extract, and mix until combined and smooth.

18

Pour filling over the crust, and smooth into an even layer.

19

Place a piece of plastic wrap directly on top of the filling to prevent the custard from getting a film on top. (Make the meringue topping right away, as the meringue will stick to the filling better when it’s warm.)

20

With a hand mixer or standing mixer (using the whisk attachment) on medium-low speed, whip the egg whites, cream of tartar, and vanilla extract together until the mixture is foamy.

21

Add sugar, 1 Tbsp at a time, to the egg whites, whipping after each addition. Then, continue whipping the mixture on med-high speed until the sugar has dissolved and the egg whites are smooth, glossy, and have formed stiff peaks (about 2-4 minutes).

22

Remove the plastic wrap from the filling.

23

With a spoon or rubber spatula, spread the meringue on top of the pie filling. Make sure you spread all of the way to the crust so the filling is completely covered.

24

Bake for 14-15 minutes, or until the meringue is golden brown on top.

25

Allow to cool at room temperature for 1 hour. Then, chill for 3-4 hours, uncovered.

26

Slice and serve. Store leftovers in the fridge.