13. February 2014 · 1 comment · Categories: Desserts · Tags: , ,

pie15When I think about pies, the first recipe that comes to my mind is Apple pie or Pumpkin pie. But this is another pie that is really popular but has its reputation of pretty easy to mess up. And I think I can see why. The lemon curd might be pretty easy to make too eggy or too lemony, and meringue… everything can go wrong with baking the curd and meringue together on top of each other. Not to mention the pie dough. How many times have you ended up having crumbly or shrinking pie dough?  Just like with the Deep Dish Apple Pie, the dough’s magic ingredient is vodka. This is an ultimate recipe inspired from American Test Kitchen.

Serving: 8
Preparation of Single Crust Pie dough- 5 minutes; chilling 1h30minutes
Preparation of Lemon Curd and Meringue – 10 minutes
Baking:  45 minutes
Calories for 1 serving:  450

Ingredients for Single Crust Pie Dough
1 ¼ cups of all purpose flour, plus some extra for dusting
1 tablespoon of sugar
½ teaspoon of salt
¾ stick of unsalted butter (6 tablespoons), diced and cold
4 tablespoon of vegetable shortening, diced and cold
2 tablespoons of vodka, cold
2 tablespoons of ice water

Ingredients for Lemon Filling
1 ½ cups of water
1 cup of sugar
¼ cup of cornstarch
1/8 teaspoon of table salt
6 large egg yolks
1 tablespoon of lemon zest
½ cup of lemon juice, freshly squeezed (approximately 3 lemons)
2 tablespoon of unsalted butter, cut into pieces

Ingredients for Meringue Top
1/3 cup of water
1 tablespoon of cornstarch
4 large egg whites
½ teaspoon vanilla extract
¼ teaspoon of cream tartar
½ cup of sugar

Single Crust Pie Dough
kolaz food processor
Combine ¾ cups of flour, sugar and salt together in a food processor for couple of seconds. Then add chilled butter and vegetable shortening and process all the ingredients for few more seconds until you see little clumps shaping up.
Open the food processor and scrape down the dough from the bowl. Add the remaining flour and pulse it again for a couple more seconds until it is all combined.
kolaz dough mixing
Transfer the dough into a bowl and add the chilled vodka and water. Stir it in using a spatula until the dough sticks together.
Place a piece of plastic wrap on working surface.
kolaz dough ready
Transfer the dough onto it and flatten it until it forms a 4 inch disk. Wrap it up and put in the refrigerator for 1 hour.
Take it out and let it rest for 10 minutes on a work surface so that it softens slightly.
Preheat the oven to 375F and adjust the rack to lower- middle position.
kolaz dough rolling
Sprinkle the work surface with flour and transfer the dough. Roll it out to 12 inch circle. Using a rolling pin transfer the dough gently into a 9inch pie shell. Don’t worry if it breaks a little. You can easily patch it while shaping it in the plate.
kolaz tucking dough
Lift the edges and push them down toward the rim of the pie shell and press it tight to the sides and bottom. Tuck the dough under itself so that the edge is flush with outer rim of pie plate.
kolaz finger tucking
Using index fingers and a thumb create fluted edges on the edges of the pie.
kolaz shaped dough
Transfer the dough into a freezer for 30 minutes.
kolaz baked dough
Cover the pie with tin foil to prevent the edges from burning, then fill it with pie weights and transfer to an oven. Bake for 25 minutes, then take it out. Remove the pie weights and foil and let it cool down on a wire rack wile you start preparing the remaining parts of the pie.

Lemon Filling
Adjust the oven rack to the middle position and decrease the temperature to 325F.
In a medium size saucepan, combine water, sugar, cornstarch and salt and simmer until all the ingredients dissolve and become translucent. Whisk it constantly.
Remove from heat and add the egg yolks one at a time while continuously whisking. Add lemon zest, lemon juice and butter and whisk everything together. Transfer back onto low heat and bring to a simmer, then again remove it from heat.
Cover the curd with plastic wrap over the surface of the filling and put it aside to start preparing meringue.

In a small saucepan, whisk water and cornstarch together and bring to a simmer. Whisk it constantly for 2 minutes until becomes thick. Remove it from heat and let it cool down a little bit.
In a mixing bowl, whip the egg whites with vanilla and cream of tartar until foamy. Increase the speed of the mixer and slowly add the sugar, one tablespoon at a time. Add the cornstarch mixture and continue beating for 2 more minutes.

Assemble the pie.
fillin in1
Transfer the lemon filling to low heat to warm it up again. Pour the warm filling into the prebaked pie crust.
kolaz filling and meringue
Using a spatula, gently transfer the meringue on top of the warm filling. Distribute evenly around the edges so that it doesn’t shrink. kolaz pie baked
Using a spoon or spatula make little spikes and swirls on the meringue. Transfer to the oven and bake for 20 minutes until the meringue is lightly brown.

Cool the pie down on a wire rack for about 2 hours before serving.





1 Comment

  1. Pingback: Lemon Tart vs. Lemon Meringue Pie - Magdalicious food blog

  2. Magda, I want to say I tried your “Lemon torte” and it was the best lemon torte ever!
    We all loved it here in Montreal, we all wanted the recipe and thank you so much for
    posting this. I’ve tried other desserts of yours and they are simply the best!
    Thank you for these recipes & visuals which help so much.

Leave a Reply

Your email address will not be published. Required fields are marked *