Since watching Waitress I have fallen in love with all things pie. We don't really have the hype over pies that the Americans do and I think it's really sad. I just love the whole bake your new neighbour a pie tradition and hot pies cooling on the window sill (all my American readers are thinking 'we so don't do that you daft British woman'). If I won the lottery I would start my own little pie diner tomorrow *sighs*
The only reason I haven't baked every single pie from Waitress is because until Christmas I didn't have a worthy pie dish. I have been drooling over this Emile Henry pie dish for months now and because I'd been such a good girl last year, Santa bought it for me! Apart from a poor attempt at the Girdlebuster (I'm not one for patience and I didn't let it freeze enough between steps) I haven't used it to bake any pies, shame on me!
So when The Buttercup Bake Shop Cookbook dropped through my letterbox this morning I thought I'd kill two birds with one stone and bake a pie : )
Lemon Meringue Pie
1 1/2 cups all-purpose (plain) flour
1 tbsp sugar
1/4 tsp salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 to 3 tbsp ice water
3 large egg yolks
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 tbsp unsalted butter
6 tbsp lemon juice
4 egg whites
1/2 cup sugar
Preheat the oven to 400F/ 200c.
To make the crust:
Place the flour, sugar and salt in a food processor. Add in the butter and pulse until the mixture resembles coarse breadcrumbs. Add the ice water a tbsp at a time and pulse between additions, until the mixture starts coming together. Tip out onto a floured surface and roll out the dough to fit a 9 inch pie dish. Fold the edges under all round the rim and crimp.
Cover the shell with foil and line the foil with pie weights. Bake for 10 minutes. Remove from the oven and carefully take out the weights and the foil. Cool on a wire rack for 10 minutes.
To prepare the filling:
Whisk the egg yolks in a small bowl until lemony in colour. Set aside.
In a heavy-bottomed saucepan on medium heat, place the sugar, cornstarch and water. Stir constantly until thick. Boil this for 1 minute. Pour half of this mixture into the egg yolks and whisk to combine. Pour this back into the pot containing the remaining half and boil for 1 minute more, stirring constantly. Remove from the heat and stir until smooth. Blend into the saucepan the butter and lemon juice. Stir until smooth and pour into the pie shell.
For the meringue:
In a small bowl, on the high speed of an electric mixer, whip the egg whites for 1 or 2 minutes. Add in the sugar gradually and whip until whites are thick and glossy, about another 1 or 2 minutes. Cover filling generously with the meringue, swirling into peaks with a small rubber spatula. Bake 15 to 18 minutes until lightly browned. Allow pie to cool for 1 hour. Refrigerate until completely cold, at least 1 hour.