Lemon Meringue Pie

It's two days after Christmas, so I have time to relax a bit; anyway, I have already done the chores of the day. Having settled down on the sofa, watched shows on tv, current events and some movies, I thought I could get a little nap to rest my tired body from the chores at home and worries of work since it's a week off. However I know that I would be so much happier if I would be in the kitchen, so then again, I've decided to make this Lemon meringue pie that I've been wanting to make in preparation for the coming New Year.

One vital ingredient to make the crust tender and flaky is by adding the vinegar. It sounds weird when I first heard it, it was my sister who gave me the recipe to add vinegar, apple cider or lemon juice. I thought it will make my pie crust sour but I tried it anyway and the result was perfectly fine. Another important procedure to remember is the "blind bake". This step is a sure way to have a good crust to fill. Otherwise the crust will shrink and you will just scratch your head in finding solution to your problem. Blind baking means to bake the crust and putting weight placed on a foil on top of the crust, about 40 to 45 minutes. The crust is ready when the sides turns golden brown. 

Crust
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon vinegar
1 stick cold butter or 8 tablespoon butter
2 tablespoons ice water

For the lemon curd:
1 cup white granulated sugar
2 tablespoons all purpose flour
3 tablespoons corn starch
1/4 teaspoon salt
1 1/2 cups cold water
1 whole lemon, juice extracted and zested 
1/2 tablespoons butter
4 egg yolks, beaten and tempered

Meringue:
4 egg whites
1/2 cup white sugar
1/2 teaspoon tartar

Method: 

• Make the pie crust, add sugar, flour, salt, vinegar, ice water and cut up butter into a large bowl, knead and form it into a ball, refrigerate for 15 minutes or more when soggy.

• Flatten with rolling pin on a floured surface into 12 inches diameter to cover side and bottom of 9 inch pie dish.

• Poke with fork, it's called docking to escape air and prevent bubbles on your pastry shell, line with foil and top with beans (blind bake) as a source of weight when crust is baked to stay in place and not shrink.

• Bake for 350 degrees F for 40 minutes.
• Remove foil and crust is ready for filling.

Filling: Lemon curd

• In a saucepan, put 1 1/2 cups water,1/4 teaspoon salt, lemon juice and zest.
• Add 1 cup sugar, 3 tablespoons corn starch, 2 tablespoons flour.
• Bring the mixture to boil until thick then add the butter.

• Temper the egg yolks by adding half cup of the boiled mixture then stir to avoid it to be cooked thoroughly.
• Add the tempered yolk back to the whole mixture then set aside.

• Fill the baked pie crust then set aside.

• Make the meringue, whip the eggwhites, add the sugar and cream of tartar slowly until frothy but not dry. 

• Top meringue on the pie.
  

• Spread to cover the pie then bake for 15 minutes or until top is golden brown. Enjoy your lemon meringue pie.