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Chick-Fil-A Lemon Pie




Source of Recipe


CopyKat Chat


List of Ingredients




-1 Pre-baked flaky-styled Pie Shell (No, they do not make them instore! They don't use a particular brand, but each shop buys local. Ours in Utah came from the Wonderbread factory.)

Filling:
-2 Cups sugar
-3/4 Cup Cornstarch
-1 teaspoon Salt
-2 Cups Water
-6 Yolks, well beaten
-3 Tablespoons Unsalted Butter
-1/2 Cup Fresh Lemon Juice
-2 Tablespoons Very Finely Grated Lemon Rind

Meringue:
-1 Cup Cold Water
-2 Tablespoons Corn Starch
-4 Tablespoons Sugar
-3/4 Cups Caster Sugar (Superfine Sugar)
-1 Tablespoon Cornstarch
-6 Egg Whites (at room Temp.)




Recipe



First: the filling:
-To make filling, combine sugar, cornstarch and salt in a heavy saucepan and mix well.

-Add about 1/3 of the water, and blend well until there are no lumps.
-Add remaining water and blend well.
-Over medium-low heat, slowly bring to a boil (about 5 minutes) while constantly stirring.
-Mixture will turn clear.

-Turn heat to low, and simmer for about another minute.

-Remove about 1/2 cup of the mixture from the saucepan, and quickly mix into egg yolks.
-Once mixed, add eggs back into hot mixture and quickly but gently mix in well.
-Bring back to a low boil over low heat.

-Remove from heat, and add butter, lemon juice, and lemon rind.
-Gently mix well.

-Immediately pour into the pie shell.

Now, the meringue. (This should ideally be made and ready to whack on, once the pie filling is in the shell, and still hot. But, if it is warm, it will still work!)

-To make gel, mix one cup of cold water, 2-tbsp. corn starch & 4 tablespoons sugar in a small saucepan.
-Cook over low heat until it forms a clear gel.

-To prepare sugar for meringue, thoroughly mix 1 tablespoon
of cornstarch with 3/4 cup superfine sugar.
-Grind sugar & corn starch mixture into a fine powder using an electric coffee bean grinder and set aside.

-Add to egg whites, and whip until soft peaks form.
-Slowly add clear gel in small amounts and thoroughly beat in slowly.
-Do not be impatient.
-This is a slow process.

-Whip until stiff peaks are formed, and meringue is glossy.

Final Steps!
-Place whipped meringue on hot pie, making as high as possible.
-Pop in a high oven (400 F.) for 10 minutes, until golden on top.
-Remove from oven, let cool to room temp.

-Place in refrigerator until ready!