Haus Kat's recipes
lemon meringue pie
I love home-made lemon meringue pie made with lemon curd :)
Pie Crust Ingredients:
1 1/4 cups All-Purpose flour
1/4 cup sugar
1/4 tsp salt
1/4 cup Crisco vegetable oil
3 tbsp milk
Lemon Curd Ingredients:
3 egg yolks
1 1/2 cups sugar
3 tbsp All-Purpose flour
3 tbsp corn starch
1/4 tsp salt
2 tbsp butter
2 tsp finely-shredded lemon peel
1/3 cup lemon juice vanilla
Meringue Ingredients:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar
Directions for the Pie Crust:
1. Stir together flour, sugar and salt.
2. Add the oil and milk to the flour mixture and stir lightly with a fork.
3. Form into a ball, then press firmly onto the bottom and up the sides of a greased 9-inch pie dish. Prick the bottom of the pie crust all over with a fork to prevent the crust bubbling up while baking.
4. Bake at 450 degrees for fifteen minutes, then cool on a wire rack while you are preparing the filling.
Directions for the Lemon Curd:
1. In a (preferrably non-stick) medium saucepan combine sugar, flour, corn starch and salt.
2. Gradually stir in 1 1/2 cups water.
3.. Cook and stir over medium-high heat until the mixture is thickened and bubbly, then reduce heat and cook and stir for two minutes more.
4. Remove from heat.
5. Slightly beat egg yolks with a fork.
6. Gradually stir about one cup of the hot filling into the yolks, then return the egg yolk mixture to the saucepan.
7. Bring to a gentle boil, then reduce heat and cook and stir for two minutes more.
8. Remove from heat.
9. Stir in butter and lemon peel, then gently stir in the lemon juice.
*Helpful Hint: Use a silicone spatula to continuously stir the curd while it's cooking. It's very sticky and scorches easily if you don't constantly stir it. I'd definitely recommend using a non-stick pot for this because it sticks terribly to any other type of pot even when you cook it carefully.
Directions for the Meringue:
1. Allow egg white to stand at room temperature for thirty minutes.
2. In a mixing bowl combine egg whites, vanilla and cream of tartar.
3. Beat with an electric mixer at medium speed until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed for about 4 minutes, until the mixture forms stiff glossy peaks and the sugar dissolves.
*Helpful Hint: Serarate the egg yolks and whites into two separate juice glasses before you even start making the pie crust. That way the whites will be room temperature by the time the crust is baked and the filling is finished.
Directions for the Pie:
1. Prepare pie crust as directed above.
2. Prepare lemon curd filling as directed above.
3. Spoon warm filling into baked pie crust and spread it evenly with a spatula.
4. Spoon the finished meringue onto the warm pie filling, then gently spread it with a spatula to the edges of the pie crust.
5. Bake pie at 350 degrees for 15 minutes, then cool on a wire rack for 1 hour before refrigerating.
6. Chill for 3-6 hours before serving.
lemon meringue pie
I love home-made lemon meringue pie made with lemon curd :)
Pie Crust Ingredients:
1 1/4 cups All-Purpose flour
1/4 cup sugar
1/4 tsp salt
1/4 cup Crisco vegetable oil
3 tbsp milk
Lemon Curd Ingredients:
3 egg yolks
1 1/2 cups sugar
3 tbsp All-Purpose flour
3 tbsp corn starch
1/4 tsp salt
2 tbsp butter
2 tsp finely-shredded lemon peel
1/3 cup lemon juice vanilla
Meringue Ingredients:
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar
Directions for the Pie Crust:
1. Stir together flour, sugar and salt.
2. Add the oil and milk to the flour mixture and stir lightly with a fork.
3. Form into a ball, then press firmly onto the bottom and up the sides of a greased 9-inch pie dish. Prick the bottom of the pie crust all over with a fork to prevent the crust bubbling up while baking.
4. Bake at 450 degrees for fifteen minutes, then cool on a wire rack while you are preparing the filling.
Directions for the Lemon Curd:
1. In a (preferrably non-stick) medium saucepan combine sugar, flour, corn starch and salt.
2. Gradually stir in 1 1/2 cups water.
3.. Cook and stir over medium-high heat until the mixture is thickened and bubbly, then reduce heat and cook and stir for two minutes more.
4. Remove from heat.
5. Slightly beat egg yolks with a fork.
6. Gradually stir about one cup of the hot filling into the yolks, then return the egg yolk mixture to the saucepan.
7. Bring to a gentle boil, then reduce heat and cook and stir for two minutes more.
8. Remove from heat.
9. Stir in butter and lemon peel, then gently stir in the lemon juice.
*Helpful Hint: Use a silicone spatula to continuously stir the curd while it's cooking. It's very sticky and scorches easily if you don't constantly stir it. I'd definitely recommend using a non-stick pot for this because it sticks terribly to any other type of pot even when you cook it carefully.
Directions for the Meringue:
1. Allow egg white to stand at room temperature for thirty minutes.
2. In a mixing bowl combine egg whites, vanilla and cream of tartar.
3. Beat with an electric mixer at medium speed until soft peaks form.
4. Gradually add the sugar, 1 tablespoon at a time, while beating on high speed for about 4 minutes, until the mixture forms stiff glossy peaks and the sugar dissolves.
*Helpful Hint: Serarate the egg yolks and whites into two separate juice glasses before you even start making the pie crust. That way the whites will be room temperature by the time the crust is baked and the filling is finished.
Directions for the Pie:
1. Prepare pie crust as directed above.
2. Prepare lemon curd filling as directed above.
3. Spoon warm filling into baked pie crust and spread it evenly with a spatula.
4. Spoon the finished meringue onto the warm pie filling, then gently spread it with a spatula to the edges of the pie crust.
5. Bake pie at 350 degrees for 15 minutes, then cool on a wire rack for 1 hour before refrigerating.
6. Chill for 3-6 hours before serving.