Lemon Meringue Pie with Pecan Crust

Name: Lemon Meringue Pie with Pecan Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 79 milliliters cake flour; 79 milliliters cornstarch; 1 teaspoons cream of tartar; 5 larges eggs, separated; 3 Tbsps (packed) golden brown sugar; 3 Tbsps (about) ice water; 118 milliliters fresh lemon juice; 2 Tbsps grated lemon peel; 158 milliliters finely chopped pecans; 1 teaspoons salt; 414 milliliters sugar; 5 Tbsps chilled unsalted butter, cut into 1/2-inch pieces; 3 Tbsps chilled vegetable shortening, cut into 1/2-inch pieces; 355 milliliters water

Lemon Meringue Pie with Pecan Crust might be just the dessert you are searching for. One portion of this dish contains roughly 7g of protein, 21g of fat, and a total of 488 calories. This recipe serves 8. Head to the store and pick up all purpose flour, golden brown sugar, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix first 5 ingredients in large bowl; add butter and shortening. Using electric mixer, beat at low speed until mixture resembles coarse meal.

Ingredients you will need

Shortening

Butter

Equipment you will use

Hand Mixer

Bowl

Add 2 tablespoons ice water. Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.

Ingredients you will need

Water

Dough

Roll

Wrap

Roll out dough between sheets of waxed paper to 12-inch round. Peel off top sheet of paper. Invert dough into 9-inch-diameter glass pie dish; peel off paper. Press dough gently into dish. Trim overhang to 3/4 inch; turn under and crimp edge decoratively. Freeze crust until firm, about 30 minutes.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Pie Form

Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake crust until golden at edge, about 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes. Cool completely on rack.

Ingredients you will need

Beans

Crust

Equipment you will use

Oven

Aluminum Foil

Reduce oven temperature to 325°F.

Equipment you will use

Oven

Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend. Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth.

Ingredients you will need

Lemon Juice

Corn Starch

Sugar

Water

Equipment you will use

Whisk

Sauce Pan

Add yolks and peel; whisk to blend. Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Pour into prepared crust.

Ingredients you will need

Crust

Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/3 cup sugar, beating until stiff and shiny. Mound meringue atop warm lemon filling, spreading to seal to crust at edges.

Ingredients you will need

Cream Of Tartar

Crust

Lemon