Mile High Lemon Pie (Jello easy)
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
How to Make Mile High Lemon Pie (Jello easy)
- 1MAKE PIE CRUST
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.
- 2BLIND BAKE.
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.
- 3MAKE MERINGUE
(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.
- 4PREPARE FILLING
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.
- 5Pour immediately into prepared pie shell.