Mile High Lemon Pie (Jello easy)
Susan Din @spatdi
Here I've broken it down in steps, so don't be intimidated by the pie!
- 9" pie shell - your choice, but i think homeade is best
- 3 c
- all purpose flour
- 1 1/2 c
- 1 large
- 5 Tbsp
- ice cold water
- 1 tsp
- 1 Tbsp
- 1 tsp
- 3 large
- egg whites at room temperature
- 1/2 c
- 1 box
- (small size)lemon cook and serve pudding
- 3/4 c
- 3 c
- 3 large
- egg yolks
- 2 Tbsp
- fresh lemon juice
- 2 tsp
- lemon zest-finely grated and minced
FLAKY NO FAIL PIE CRUST-RECIPE MAKES 3 SINGLE CRUSTS THAT FREEZE WELL
GREAT TUTORIAL HERE - HTTP://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
EGG WASH FOR PIE CRUST
GREAT TUTORIAL HERE- HTTP://WHATSCOOKINGAMERICA.NET/EGGS/PERFECTMERINGUE.HTM
or use frozen/refrigerated.
Cut shortening into flour in a large bowl until it looks like coarse crumbs.
beat an egg, and pour over crumbs.
Add water, vinegar and salt and stir gently to combine.
Divide into 3 equal balls and flatten into discs.
Wrap well with plastic wrap and freeze 2 for future use.
Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights.
Bake @ 425 for 15 minutes.
Remove from oven, lower heat to 375.
Remove the parchment/foil and weights.
Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides.
Resume baking the crust for 5-7 minutes until light golden brown.
Remove from oven and allow to cool.
(It needs to be ready as soon as the shell is filled)
If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan.
With CLEAN BEATERS begin to mix the egg whites on medium high.
Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over.
Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated.
Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger)
And stiff peaks are formed.
Preheat oven to 325.
Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps.
When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon.
Cook until thickened and mixture reaches a full boil.
Remove from heat and stir in the lemon juice and zest.