Recipe: Lemon Meringue Pie with Kenwood Food Processor

Ingredients:

• For the pie crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice cold water
• For the lemon filling:
• 1 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 egg yolks, lightly beaten
• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons grated lemon zest
• 1/4 cup unsalted butter, cubed
• For the meringue:
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions:

1. To make the pie crust, combine flour and salt in the bowl of your Kenwood food processor. Pulse to combine. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Add the ice water and pulse until the mixture comes together to form a ball. Flatten the ball into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes.
2. Preheat your oven to 375°F (190°C).
3. Roll out the chilled dough on a floured surface to form a thin 12-inch circle. Transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 12 to 15 minutes, or until lightly golden brown. Set aside to cool.
4. To make the lemon filling, combine sugar, cornstarch, and salt in a medium-sized saucepan. Gradually stir in water until well blended. Heat on medium heat, stirring constantly until the mixture comes to a boil. Lower the heat and cook for 2 more minutes until thickened.
5. In a separate bowl, lightly beat the egg yolks. Stir in a little bit of the hot mixture to temper the eggs. Add the egg mixture back into the saucepan with the rest of the hot mixture. Stir in lemon juice, lemon zest, and butter until melted.
6. Pour the lemon filling into the cooled pie crust.
7. To make the meringue, beat egg whites and cream of tartar in a clean bowl with your Kenwood food processor until frothy. Gradually add sugar, one tablespoon at a time. Beat until stiff peaks form.
8. Spread the meringue mixture over the lemon filling, starting from the edges and working your way to the center of the pie. Make peaks with a fork or the back of a spoon.
9. Bake the pie for 10 to 12 minutes or until the meringue is golden brown.
10. Remove from the oven and cool for 1 to 2 hours before serving.

Verdict:

The homemade pie crust and lemon filling are perfectly balanced with the fluffy and sweet meringue topping. This lemon meringue pie is zesty, sweet, and tangy. It’s the perfect dessert for any special occasion or just because.

Serving suggestions:

Serve this lemon meringue pie chilled or at room temperature. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Enjoy with a cup of hot tea or coffee.