My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. The filling is a curd that’s opaque in appearance with a sticky, sliceable jelly-like texture. 27 Start on the outer edge then work inwards, so that the meringue swirls cover the whole surface of the tart Carefully lift the parchment paper filled with weights out of the pie dish and set aside, it will not be used again. Or, wipe the knife with a damp cloth after each cut. Spread the meringue over the pie, while lemon filling is still hot, making sure it goes all the way up to the edge of the crust. Whisk together the sugar, cornstarch, flour, salt, and cold water in a medium saucepan. Use a pastry brush dipped in water and rub along the sides of the pot or pan where there is exposed sugar. Pour the mixture into the baked pie shell. I'd love to see how it turns out! It should begin to clump together with small crumbles on the bottom of the bowl. The dough will be pressed together before resting. Place the bowl with the egg mixture nestled in between a kitchen towel. Whisk the egg yolks in a medium-size bowl. Immediately add the hot sugar in a steady and single stream. It was tricky at first, but once I understood the techniques, it was totally doable. Please read my disclosure policy. Mixing in some butter and stirring the lemon curd keeps the texture super smooth. Use a candy thermometer and place it in the pot, or check with an instant-read thermometer. Set aside. Put your pie crust (if uncooked) in a pie pan, poke holes in the bottom with a fork and bake 'blind' (lined with aluminium foil and weighted with pastry weights, or beans) for 15 minutes, then remove the foil and weights and bake for an additional 5 - 8 minutes, until cooked and golden. Bake for 10 minutes or until the meringue is golden brown. The crust is baked briefly with pie weights to prevent the bottom from puffing up due to steam release. Press the dough into a 1” thick round disc, wrap it in plastic, and place it in a resealable bag. A tiny bit of. Classic lemon meringue pie with a buttery crust, tart citrus curd, and silky whipped topping. Gradually incorporating gently cooks the albumin in the whites to set the protein structure. Turn the heat down to medium-low and cook, stirring constantly, until the mixture comes to a boil. Tag @jessica_gavin on Instagram. When rolling out, make sure to rotate and dust with flour underneath and on the top. Create an account easily save your favorite content, so you never forget a recipe again. Gradually add the sugar and continue to whip until stiff peaks form. The lemon filling will be hot, so I let it cool until warm but spreadable, about 100ºF (37ºC). Alternatively, use a dough/pastry blender or your fingers to break the butter into the dough. Only add enough water until the dough looks lumpy and hydrated, but not wet or sticky. Cool the pie for one hour and then refrigerate it for up to six hours before serving. Immediately start the mixer on speed 6. Place the oven rack in the center position. Hold the flame a few inches away, and gently move it around, so the sugar doesn’t burn. Cook for about two minutes, until thickened. The swirls should be piped tightly, next to one another. Reduce heat; cook and stir 2 additional minutes. With a paring knife, trim the excess leaving a ½-inch overhang. Place the pie crust on a sheet pan. Evenly spread the lemon filling into the fully baked and cooled pie shell. Rewhip the meringue for 30 seconds to bring it back to life. Bake for 20 minutes. Stir together and simmer over medium-high heat. Happy thanksgiving Judy! Once removed from the refrigerator, allow the crust to sit at room temperature for about 5 to 10-minutes.