A Corbeil initiative

Sweet pleasures

Photo de l'auteur Alice Jocko

Memory

I’ve always loved this recipe!

Adriana Luu – Studio Kay

Lemon Pie

This is a deliciously sweet yet fresh tart recipe!

Interesting facts

Tart, but not too tart. Sweet, but not too sweet! Just right!

Servings

6 to 8

Prep time

20 minutes

Cooking time

1 hour

Ingredients

  Ingredients Quantitites
  For the crust  
all-purpose flour 1 litre (4 cups)
baking powder 10 ml (2 teaspoons)
salt 5 ml (1 teaspoon)
cold shortening 450 g (1 lb)
egg, beaten 1
white vinegar 15 ml (1 tablespoon)
cold water 250 ml (1 cup)
  For the filling and the meringue  
lemon pie filling 1 box
milk 500 ml (2 cups)
eggs, whites separated 4
sugar 375 ml (1 1/2 cups)
cream of tartar 3 ml (1/2 teaspoon)

Directions

For the crust

  1. Position the baking rack in the bottom the oven. Preheat the oven to 400 °F (200 °C).
  2. In a large bowl, combine the flour and salt. Cut the shortening into the mixture using two knives or a pastry cutter.
  3. In another bowl, whisk together the egg, vinegar and water. Add the wet ingredients to the dry ingredients and fold together. Roll out the dough and place it inside a pie dish. Press the dough up the sides of the dish, as desired.
  4. Using a fork, prick the bottom of the pie crust all over.
  5. Bake for 25 minutes or until the crust is golden brown.
  6. Remove from the oven. Let cool completely.

For the filling

  1. In a small saucepan, whisk together the egg yolks with the contents of one packet of the pie filling mix until well combined.
  2. Add the milk and bring to a boil, whisking constantly.
  3. Once the mixture has thickened, remove from the heat and pour into the cooled pie crust.
  4. Refrigerate and let cool completely.

For the meringue

  1. In the bowl of a stand mixer (or a large bowl), whisk the egg whites.
  2. When the egg whites begin to form stiff peaks, add the cream of tartar.
  3. Whisking slowly and constantly, gradually add the sugar.
  4. Once the meringue is smooth and shiny, spread it evenly over the pie. Form decorative peaks.
  5. Using a culinary torch, brown the meringue, as desired.
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Charlie-Maud Gingras

2 years of experience

Mrs. Jocko was really invested in this project! She put her whole heart into it. I’m proud of her.

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