Lemon Raspberry Meringue Pie
OK-- I have to admit to you that I do make my own crust-- and believe wholeheartedly that all crusts should be homemade. But it does take some practice to get it right. Helpful hints: Keep your "meal cold". Add ice water by the T & use just enough to make it come together. Sift all dry ingredients a lot (like 6-8 times before adding the fat); Roll out on a cold surface ie natural stone & don't forget to heavily flour the surface. You can only roll it twice before it gets tough.
The crust I use is a closely guarded family secret-- so I can't share more than those tips & the fact that its lard/butter
OK-- I have to admit to you that I do make my own crust-- and believe wholeheartedly that all crusts should be homemade. But it does take some practice to get it right. Helpful hints: Keep your "meal cold". Add ice water by the T & use just enough to make it come together. Sift all dry ingredients a lot (like 6-8 times before adding the fat); Roll out on a cold surface ie natural stone & don't forget to heavily flour the surface. You can only roll it twice before it gets tough.
The crust I use is a closely guarded family secret-- so I can't share more than those tips & the fact that its lard/butter
If you're not experienced with crust, just buy a pillsbury readymade & put into a greased pie plate. Line with foil & fill with rice. Bake for 20 minutes at 400 degrees. Remove rice & foil. Return to oven for 5 minutes.
While crust is cooking, make a lemon curd:
Zest & juice 2 medium lemons; set aside. Separate two eggs & set aside.
Put 1 1/2 T of crisco, 1 c sgr, 8 heaping T of flour into a heavy saucepan with 2 c cold water. Over moderate heat, whisk until thickened and grey. Add egg yolks; whisk vigorously. Add reserved lemon zest & juice. Whisk.
Take hot crust from oven dump one or two pints of raspberries in hot crust (one if you like the pie tarter from lemons, two if you'd like it sweeter from berries)
Pour hot curd over & let pie cool; 10 minutes or overnight whatever works for your schedule!
Make a meringue with the reserved egg whites & confectioner's sugar-- 2-4 T
Spoon onto pie, put under broiler for seconds to set.
Remember golden meringue is pretty; burnt meringue is a crying shame!! So don't let that pie out of your sight for a minute. Stay with it-- it will only be a few seconds!!
Done!
FYI once lemon curd is totally cooled, you can serve; otherwise it will be a mess.
For more of my recipes, visit my page: Little Red
While crust is cooking, make a lemon curd:
Zest & juice 2 medium lemons; set aside. Separate two eggs & set aside.
Put 1 1/2 T of crisco, 1 c sgr, 8 heaping T of flour into a heavy saucepan with 2 c cold water. Over moderate heat, whisk until thickened and grey. Add egg yolks; whisk vigorously. Add reserved lemon zest & juice. Whisk.
Take hot crust from oven dump one or two pints of raspberries in hot crust (one if you like the pie tarter from lemons, two if you'd like it sweeter from berries)
Pour hot curd over & let pie cool; 10 minutes or overnight whatever works for your schedule!
Make a meringue with the reserved egg whites & confectioner's sugar-- 2-4 T
Spoon onto pie, put under broiler for seconds to set.
Remember golden meringue is pretty; burnt meringue is a crying shame!! So don't let that pie out of your sight for a minute. Stay with it-- it will only be a few seconds!!
Done!
FYI once lemon curd is totally cooled, you can serve; otherwise it will be a mess.
For more of my recipes, visit my page: Little Red