Lemon Pie From Cook'S Illustrated Recipe

Name: Lemon Pie From Cook'S Illustrated
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry; 11/4 cup all purpose flour; 1 tablespoon sugar; 1/4 tsp salt; 4 tablespoons shortening; 6 tablespoons butter-cold cut int 1/2 inch squares; 3+tablespoons cold water; 1/2 cup ground graham crackers; Filling; 11/2 cups water; 1/2 lemon juiced; 3/4cups sugar; 1/4cup cornstarch; 2tablespoons+ lemon zest; 4 egg yolks; 1/2 teaspoon vanilla; Meringue; 1/3 cup water; 1 teaspoon cornstarch; 1/2 cup sugar; 1 teaspoon cornstarch; 6 egg whites

Servings: persons

Pastry
11/4 cup all purpose flour
1 tablespoon sugar
1/4 tsp salt
4 tablespoons shortening
6 tablespoons butter-cold cut int 1/2 inch squares
3+tablespoons cold water
1/2 cup ground graham crackers
Filling
11/2 cups water
1/2 lemon juiced
3/4cups sugar
1/4cup cornstarch
2tablespoons+ lemon zest
4 egg yolks
1/2 teaspoon vanilla
Meringue
1/3 cup water
1 teaspoon cornstarch
1/2 cup sugar
1 teaspoon cornstarch
6 egg whites

1
Pastry
2
In a food processor fluff the flour, sugar and salt. Add the shortening and pulse 6 or 8 times. Add the butter and pulse until the consistency of small peas.
3
Remove from processor and place in a large bowl. Add the water in 1 tablespoon segments. When pastry sticks and is a little bit damp, pat into a circle, place in plastic and chill-45minutes or 2 days
4
Filling
5
Simmer water, lemon juice, sugar, cornstarch and zest. Cook until thickened a bit. Gradually add hot water mixture to beaten egg yolks, Place back in pan and cook until thickened. Add 1 tablespoon butter and vanilla. Cover with plastic ad let cool slightly
6
Meringue
7
Heat water and cornstarch until clear. Cool
8
Add cornstarch and sugar together
9
Add to slightly beaten eggs. When soft peaks add the water mixture and beat until stiff and shiny
10
Assembly
11
Roll out pastry in the graham crackers. Trim to 1/2 inch outside rim, fold and crimp. Chill for 20 to 40 minutes in the freezer
12
Prebake 375, cover pie with weights and foil, cook 25-30 minutes. Cool
13
preheat oven to 325. Place filling in pie shell, Cover with meringue making nice swirls. Cook 25-30 minutes

1174

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Pastry, 11/4 cup all purpose flour, 1 tablespoon sugar, 1/4 tsp salt, and more.

Yes, Lemon Pie From Cook'S Illustrated falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pie From Cook'S Illustrated

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