Mile High Lemon Pie

Name: Mile High Lemon Pie
Prep time: 40 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: all-purpose flour, for dusting; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1 twp. sugar; 1 cup unsalted butter, chilled and cut into small pieces; 1/4-1/2 cup ice water; 1 large egg yolk; 2 tablespoons heavy cream; 1/3 cup cornstarch; 1/3 cup sifted cake flour; 1/4 teaspoon salt; 1 1/4 cups sugar; 5 large egg yolks, lightly beaten; 1/2 cup fresh lemon juice; 2 tablespoons lemon rind; 4 tablespoons unsalted butter, cut into small pieces; 7 large egg whites; 3/4 cup sugar; 1/4 teaspoon salt

Submitted by Chef mariajane

"My Hubby LOVES Lemon Pie, he is always asking for it, and I finally found the perfect pie for him. He is always saying "Make that lemon pie like the last one you made" Thank you Martha Stewart for the fantastic recipe!! Pâste Brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly."

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Ready In:: 40mins
Ingredients:: 19
Serves:: 8-10

ingredients

all-purpose flour, for dusting
PATE BRISEE
2 ¹⁄₂ cups all-purpose flour
1 teaspoon salt
1 twp. sugar
1 cup unsalted butter, chilled and cut into small pieces
¹⁄₄ - ¹⁄₂ cup ice water
1 large egg yolk
2 tablespoons heavy cream
FOR THE FILLING
¹⁄₃ cup cornstarch
¹⁄₃ cup sifted cake flour
¹⁄₄ teaspoon salt
1 ¹⁄₄ cups sugar
5 large egg yolks, lightly beaten
¹⁄₂ cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
FOR THE SWISS MERINGUE
7 large egg whites
³⁄₄ cup sugar
¹⁄₄ teaspoon salt

directions

PATE BRISEE: Makes 1 double crust or 2 single crust 9 or 10-inch pies. I.
In the bowl of a food processor, combine flour, salt and sugar. Add butter, and process until the mixture resembles coarse meal. 8-10 seconds.
With the machine running, add ice water in a slow steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoons at a time.
Divide dough into two equal balls. Flatten each ball into a disk, and wrap in platic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, for up to 1 month.
Heat oven to 400°F On a lightly floured surface, roll out dough to a thickness of 1/8-inch, and use a 9-inch pie pan. Crimp the edges decoratively. Chill untl firm.
In a small bowl, whisk together egg yolk and cream to makea glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight and line the parchment paper with pie weights or dried beans and bake until the edges begin to turn brown, 10-15 minutes. Remove paper and weights; continue baking until golden brown, 7-10 minutes more. Let cool.
TO MAKE FILLING: Combine cornstarch, cake flour, salt and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl and let cool.
Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
TO MAKE MERINGUE: Combine egg whites, sugar and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove from heat; whip into stiff peaks.
Spread the meringue ove pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperarture. you can also place the pie in a 350F oven for 8-10 minutes to brown and cook the meringue.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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