|My Aunt Minin holding the gorgeous Lemon Pie she baked.|
Sorry Titi, you know it's true...
She may not be able to make a decent Arroz Blanco, but she can bake a mean Pie.
My Aunt is one of those people who can produce the most amazing, magazine-looking desserts with no effort. On the other side, I'm a terrible baker. Those genes were not handed down to me.
Today I tried to recreate the recipe. It was good, not great.
Considering that I only had brown sugar (which resulted in a beige colored Meringue) and I added way to much corn starch to the lemon curd, it was still good.
She always gets her recipes from old books.
|The photos are from day she baked the Pie, not from the Pie I baked.|
for the crust
- 1.5 cups of All-Purpose Flour (I used flour for making bread)
- 1/2 cup Vegetable Shortening
- 3 tbsp very cold Water-Mix the flour and shortening in a bowl (using your hands). You'll get a grainy dough.-Start adding the water a tablespoon at a time, until you have a uniform dough.-Roll out with a rolling pin into a 12 inch circle. Place it in the bottom of your baking dish. Put it in the freezer while the oven heats up.-Bring the oven to 350 degrees and bake the dough for 15-20 minutes (until golden). Reserve.for the custard
- 1.5 cups of Water
- 6 tbsp of fresh squeezed Lemon Juice
- the zest of one Lemon
- 1 cup of Sugar
- 1/4 cup Corn Starch
- 4 Egg Yolks
- 2 tbsp Butter
-Whisk everything in a sauce pan. Cook over low heat until thick. Check if you need to add more corn starch, the custard should not be watery.-Pour over the crust. Set aside.
for the meringue
- 4 Egg Whites (room temperature)
- 8 tbsp Sugar-Beat the egg whites for 2 minutes, until they formed into a white froth. Add the sugar.-Beat at high speed until the mixture is thick and glossy (about 5 minutes).-Spoon over the custard.-Bake for 10 minutes at 300 degrees.