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Laura’s Lemon Meringue Pie

Jackie Lewandoski visits Chef Laura Azarovich, her god-child, for some family fun and a great recipe for Lemon Meringue Pie. Lemon Meringue Pie Crust- yields ab...
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Jackie Lewandoski visits Chef Laura Azarovich, her god-child, for some family fun and a great recipe for Lemon Meringue Pie.
Lemon Meringue Pie

Crust- yields about 3 crusts

4 cups flour

21/2 sticks of butter (cubed and cold)

1.75 teaspoons salt

1/4 cup powdered sugar

4 egg yolks

1/2 cup milk

Cut the butter into the dries until shaggy.

Add the wet ingredients until the dough just comes together, be sure not to over mix.

Make three packets of dough and chill for about a half hour.

Roll out the dough into a round and mold into you pie tin.

Pre bake your crust at 350 degrees for about 20 minutes or until golden brown.

Lemon curd. yields 3 pies

15 yolks

3 cups sugar

12 lemons

3 sticks butter

Using a double boiler cook the yolks, sugar, and juice until nice and thick whisking continuously.

Remove mixture from the heat and add the butter slowly to slightly chill the mixture.

Pour mixture directly into the cooled baked crust

Chill till set

Swiss meringue. yields one pie

6 egg whites

1 1/2 cups sugar

1 teaspoon vanilla

While your pie is chilling, cook using the same double boiler method, whisking continuously until hot to touch.

Using an electric mixer, whisk until full volume, cool, and glossy.

Top your pie with meringue.

Torch your pie and enjoy

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