DELICIOUS Lemon Meringue Pie For Thanksgiving!

now it’s time for the all-time popularlemon dessertslemon meringue pie so we’re bringing thelemon curd concept home to North Americaso I start with a cup plus 2 tablespoonsof cake and pastry flour I’m going tomake my pie dough in a mixer you can usea pastry cutter and mix this by handI’ll add a tablespoon of sugar and halfa teaspoon of salt I’ve got half a cupof unsalted butter cut into pieces andthen I kept it in the fridge to makesure it stays cold and there we go I’llcombine three tablespoons of cold waterand a teaspoon and a half of lemon juiceI’ll add this all at once and then mixthe dough just until it comes togetherthere we go the dough has just cometogether so now I need to chill thedough I’ll wrap it in plastic and justpop it in the fridge it takes about twohours for it to Center I have a recipeof the dough that’s already chilled soit’s ready to roll the rolling techniquestays the same small gentle motionsrotating the dough I’ve got a 9-inchglass pie plate it’s ungreased but I dosprinkle the bottom of it with flourthat way I know the shell won’t stickmake sure I press it right into theedges here if you have large pieces ofdough hanging over you just simply tuckthem under now using my thumb andforefinger what you want to do is createa beautiful fluting to the edge so itwon’t shrink as it bakes and because thedough is soft I have to let it chilldown about 30 minutes before it’s readyto bake I have a pie shell alreadychilled and now it is ready to bakebecause the only further baking in alemon meringue pie is to brown and cookthe meringue I need to bake the pieshell fully so to do so is a techniquecalled blind baking and that means I’mactually gonna hide the crust so youcan’t see it as it bakes so I hide thepie shell under a layer input so thetinfoil actually protects the edges ofthe pie crust as it’s baking and toreplace the weight of the filling sincethat gets assembled afterwards isactually dried beans or rice you canreuse the beans for baking just not forcooking afterwards now put in about twocups now this is ready for the oven 400degrees and I bake the pie shell for 20minutes after the 20 minute mark I liftoff the tinfoil and then continue tobake the pie shell for another 8 to 10minutes until the bottom surface of thepie crust is dull and evenly cooked[Music]I’ll set this aside to cool completelyyou don’t want to fill your tart with awarm pastry you have to make sure it’scool to room temperature and I’ll turnthe oven down to 325 that’s thetemperature I need for the meringue sonow I’m ready to make the filling I dostart with a fair bit of sugar a fullcup and before I add anything else awhisk the cornstarch and sugar togetherI’ll add a cup of water and I’ll whiskthis in I want to bring this up to afull simmer while whisking now you wantto be ready at this point so I have sixegg yolks here and I’m going to measurein half a cup of fresh lemon juice Ifind by adding lemon zest it’s actuallytoo intense so I leave lemon zest outaltogether so right now the mixture isthick but it looks nothing like lemonmeringue pie the magic is all in the eggyolk and lemon juice mixture to givethat a quick whisk and then add thisback to the heat because I’ve alreadyfully cooked the cornstarch all I needto do is cook the egg yolks through Ijust want to heat the mixture up untilit just begins to bubble there we go tohalt the cooking I’m going to add twotablespoons of unsalted butter and juststir that in now this is ready to forminto the cooled pie shell and see it isfluid but it’s supposed to be thattexture right now and to keep it hotI’ll cover it with plastic wrap so now Iam ready to make the meringue I havefour egg whites and I’ll add to that ahalf a teaspoon of cream of tartarI’ll add a third of a cup of sugar butalso three tablespoons of sifted icingsugar this is of course finely groundsugar but it also has a hint ofcornstarch in there which will help keepthe moisture within your meringue andnot weep out for the outside ofhumouring there we go the nice mediumpeak it’s got a little curl to it when Ilift the beaters so it’s ready to put ontop of the pie first I carefully dollophalf of the meringue on top of the pieit takes a very gentle touch anothercritically important point is to makesure you spread it right to the edges ofthe pie shellwhat this does is prevents the meringuefrom shrinking as it bakes in the ovenbecause now it has something to cling onto now towards the center of the pie Idoll up the remaining ring and then thefinal step take your palette knife andjust lift it quickly to create thoselittle peaks and dollops that are sofamiliar in a lemon meringue pie and nowthe final step is to bake the meringue Ireduce the oven temperature down to 325and it takes 20 minutes to evenly Brownthe meringue and cook it all the waythroughhere it is but I have one that’s hadtime to chill down there we go what anaccomplishment when you present this atthe table everybody comes runningbecause really who doesn’t love a sliceof lemon meringue pieand isn’t that impressive and impeccablelemon meringue pie