American Pie Council

2014 Professional Recipe

Cloud 9 Lemon Meringue Pie

Crust:
Cloud 9 Lemon Meringue Pie
Evette Rahman
Professional Division
2014 Citrus
Crust

1 1/4 cup flour
1 Tbsp sugar
1/2tsp salt
3 Tbsp vegetable shortening
3 Tbsp unsalted butter, cold, diced
2 Tbsp milk
1/2 Tbsp vinegar

Filling
4 egg yolks
2 (14-ounce) cans sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 Tbsp lemon zest

Meringue Topping
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 tsp vanilla extract

Mix flour ,sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into a disk and refrigerate for 1 hour.

Preheat oven to 350. Roll out disk and place in deep dish pie plate and crimp edges. Place in freezer for 15 minutes. Blind bake crust for 15 minutes. Mix filling ingredients together. Pour into pie shell and bake 20 minutes.

Heat oven to 400. Beat egg whites until foamy. While beating add cream of tartar. Slowly add sugar and vanilla extract. Beat until firm and glossy, but not dry. Spread over hot pie, completely covering, sealing up to the crust edges. Return to oven and bake for 5 minutes or until meringue is a light golden brown. Cool at room temperature for 2 hours. Chill in refrigerator for 4-6 hours until set.

Filling 1:

Filling 2:

Filling 3:

Instructions: