Lemon Meringue Pie in a Jar #SundaySupper |
Cuisine: Pie
Author: Betsy Cohen
Prep time: 1 hour
Cook time: 1 hour 20 mins
Total time: 2 hours 20 mins
- Crust:
- 1½ cups all purpose flour
- 1½ tablespoons sugar
- 9 tablespoons unsalted butter
- 4-5 tablespoons ice water
- Lemon filling:
- ¾ cup sugar
- ¼ cup all purpose flour
- 1 cup boiling water
- 3 egg yolks
- 5-6 tablespoons lemon juice
- 2½ tablespoons unsalted butter
- Meringue:
- 1 egg white
- ¼ cup water
- ¾ cup sugar
- ½ teaspoon corn syrup
- ⅛ teaspoon vanilla extract
- For the crust:
- Combine the flour and sugar in a food processor. Pulse on/off to mix. Add the butter and pulse on/off until the mixture is the consistency of coarse meal. While using the pulse on/off button, add the ice water 1 tablespoon at a time and mix just until the dough becomes a ball. The dough should not be wet and sticky.
- Transfer the dough to a piece of wax paper. Flatten the dough into a disc and wrap the in the wax paper. Refrigerate for at least one hour.
- Preheat oven to 350º. Set aside 4 - ½ pint wide mouth mason jars.
- Roll out the dough between sheets of wax paper or parchment paper until roughly 14" in diameter. Either use a 6" round bowl or knife to divide the dough into four pieces.
- Spray the glass jars with nonstick cooking spray. Press each dough piece into the bottom and up the sides. Freeze for 10 - 15 minutes until the dough is firm.
- Place the jars on a baking sheet. Insert a square of aluminum foil and add pie weights to each one.
- Bake at 350º for 35 minutes. Carefully remove the foil and bake an additional 20 minutes.
- Remove from the oven and set aside to cool.
- For the lemon filling:
- Stir together the sugar and flour in a small saucepan. Stir in the boiling water. Stir the egg yolks. Add a ladelful of the hot mixture to the eggs and stir. Repeat a few times. Add the egg mixture to the saucepan and stir.
- Add the lemon juice followed by the butter. Cook over medium low heat until the mixture is thick.
- Use a ladle to transfer the lemon filling to the jars, dividing it evenly between the four jars.
- For the meringue:
- Place the egg white, water, sugar, corn syrup and vanilla in a medium size metal bowl. Place this bowl over a medium saucepan of simmering water. Make sure that the water is not touching the bottom of the bowl.
- Use a handmixer to beat the meringue for 7 minutes. Use a pot holder to hold the bowl in place as the bowl will get very hot.
- After 7 minutes, remove the bowl from the saucepan. Wipe the bottom of the bowl dry and transfer the mixture to a standup mixer. Beat an additional 7 minutes. This may be done with the handmixer instead.
- Place a large round pastry tip into a plastic gallon freezer bag. Transfer the meringue to the plastic bag. Seal and pipe the meringue into each jar. Do not pipe over the top of the jar.
- Make sure that the Lemon Meringue Pie in a Jar is completely cooled before covering it with the lid. Refrigerate until ready to serve.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-meringue-pie-in-a-jar-sundaysupper
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