Lemon Meringue Pie & Cinnamon Rolls

2 sticks butter, cold, cut into at least 1/2” pieces - the smaller the better!
1 T. sugar
1 t. salt
2 c. flour
1/2 c. ice cold water

Whisk sugar, salt, and flour together in a large bowl. Sprinkle the butter into the dry ingredients and toss to coat. Rub the butter pieces into the flour mixture until the biggest pieces are no bigger than the size of peas. Drizzle water over mixture and toss gently with spatula. Knead lightly and loosely to make cohesive dough. Divide in half and press lightly into a disk. Wrap in plastic wrap and refrigerate for 30 minutes before rolling out (or leave in fridge for a week or wrap again in foil and freeze for a month).

Lightly dust countertop with flour or graham cracker crumbs. Roll out pie crust to a 13 inch round, moving the dough constantly to make sure it’s not sticking to the counter. Fold into quarters and place point in center of pie plate (disposable or ceramic or glass). Unfold and fit crust into pie plate. Fold overhanging edges under and crimp. Place in freezer for 20 minutes. Preheat oven to 400 degrees.

Prick crust with a fork all over, then press a sheet of aluminum foil into pie shell. Prick again with fork. Toss back in freezer until oven is preheated. Bake empty crust on bottom rack of oven for 15 minutes; reduce oven temperature to 350, remove foil, and continue to bake until crust is golden brown - about 10 minutes.

 

1 c. sugar
1/4 c. cornstarch
1/8 t. salt
1 1/2 c. cold water
6 egg yolks
1 T. lemon zest (optional)
1/2 c. lemon juice from 2-3 lemons (or from a bottle; we aren’t picky)
2 T. butter (unsalted if you have it, but salted is fine too!)

Whisk sugar, cornstarch, salt, and water in a large saucepan. Bring to a simmer over medium heat, whisking occasionally at the beginning and constantly as the mixture begins to thicken. When small bubbles start to appear around the edges, whisk in egg yolks, two at a time. Whisk in zest, if using, then lemon juice, then butter. Let mixture come to a “brisk simmer” which means small bubbles continually forming and popping while whisking constantly. Remove from heat and place plastic wrap directly on surface to keep hot and prevent a skin from forming.

Meringue

1 T. cornstarch
1/4 t. cream of tartar
1/2 c. sugar
4 egg whites
1/2 t. vanilla

Mix cornstarch with 1/3 c. water in small sauce pan and bring to a simmer, whisking constantly. When mixture starts to simmer and turn translucent, remove from heat and let cool while beating egg whites.

Heat oven to 325 degrees. Mix cream of tartar and sugar together (or a 1/2 t. of lemon juice if you don’t have cream of tartar) in a small bowl. Beat egg whites and vanilla in mixer until frothy, then beat in sugar mixture 1 tablespoon at time, until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time and continue to beat until stiff peaks form.

Remove plastic from lemon filling and return to very low heat during last minute or so of beating meringue. Pour filling into pie shell. Dollop meringue on top and immediately distribute it evenly around the edge of the pie to the center (to keep it from sinking into the filling). Make sure meringue attaches to crust. Use back of spoon to create peaks and swoops in meringue. Bake about 20 minutes, until meringue is golden brown. Cool on a wire rack.

 

Cinnamon Rolls - with Options!

Option #1: Instant yeast, ready in an hour-ish

Dough

1 c. milk
1/4 c. (1/2 stick) butter, salted or unsalted (if salted, reduce salt by half)
3 1/2 c. flour (reserve 1/2 c if needed)
1/4 c. sugar
1 t. salt
1 envelope (2 1/4 t.) instant yeast
1 egg

Heat butter and milk together in microwave in short bursts, stirring to completely melt butter. Do not let mixture get too hot - it should be just above body temperature (if you put your finger in it, it would be just warm to the touch). If it gets too hot, just let it cool off before adding to mixing bowl. In large bowl, whisk together the 3 cups of flour, sugar, and salt. Add yeast and milk/butter to mixing bowl and stir to combine. Add flour mixture and egg, and mix on low/medium speed until combined. If dough is sticking to the sides of the bowl, add remaining flour, 1 tablespoon at a time until dough begins to form a ball and pull away from the sides of the bowl. Don’t add more flour than the extra 1/2 cup and only if needed. Continue kneading for 5 minutes. Remove dough from bowl and form into a ball with seam at the bottom. Place in a lightly sprayed bowl and cover with a towel. Let rest for 10 minutes. Prepare filling while waiting.

Filling

1/4 c. sugar
1/4 c. brown sugar
2 T cinnamon
1/4 c butter, very soft & spreadable

Whisk everything but butter together in small bowl and set aside.

When dough has rested, turn dough onto lightly floured countertop. Using a floured rolling pin, roll dough gently into 14 x 9 inch rectangle. Spread softened butter evenly over entire surface of dough and then sprinkle with filling mixture. Roll dough into 14 inch cylinder and seal edge. Cut into 12 equally sized pieces. Place in lightly sprayed or buttered 9x13 baking pan. Cover again with plastic wrap or a damp towel and leave in warm place (near an oven) for 25 minutes. Preheat oven to 350 and prepare frosting while waiting.

Cream cheese frosting

4 oz (1/2 c., 1/2 brick) cream cheese, softened
3 T butter, softened
1 t. vanilla
1 1/2 c. powdered sugar
1-2 T milk, if needed

Beat cream cheese and butter together in mixer or by hand. Add vanilla then powdered sugar. If frosting is too thick, add milk one tablespoon at a time. When rolls finish rising, uncover baking pan and place on center rack of oven. Bake for 20 minutes or until rolls are golden brown. Remove and let cool for at least five minutes before frosting. Serve warm.

Option #2: any kind of yeast, overnight recipe

Dough

1 c. milk
3 T. butter
3 1/2 c. flour
1/2 c. sugar
1 egg
2 1/4 t. yeast (one packet)
1 t. salt

Filling

3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 c (1/2 stick) butter, at room temperature
Pinch of salt (if butter unsalted)

Glaze
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Instructions:

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warm, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Switch to dough hook and knead on medium for 5 minutes or turn dough out onto lightly floured countertop and knead by hand until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Spray large bowl with cooking spray and place ball in, seam side down. Cover with plastic wrap and let rise until doubled, 1-2 hours depending on how warm your kitchen is.

Mix brown sugar, cinnamon and pinch of salt in medium bowl.

When dough has risen, turn out onto lightly floured work surface and roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching seam closed to keep it rolled up. Cut dough crosswise with thin sharp knife into equal slices. Place in buttered or lightly sprayed 9x13 baking pan. Cover with plastic wrap and let rise 45 minutes or place in fridge to rise overnight. If rising overnight, take out of fridge an hour before placing in oven to finish rising at room temperature.

Glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth.

When ready to bake, preheat oven to 375 and bake on center rack until golden brown, about 20 minutes. Remove from oven and immediately invert onto foil lined baking sheet. Cool 10 minutes and then turn rolls right side up. Spread with glaze and serve warm.

Option #3: No yeast, no eggs!
Note: this is much more like a biscuit than the yeasty dough of traditional cinnamon roll, but they are ready fast and still delicious!

Dough

2 c. flour
2 1/4 t. baking powder
3 T. sugar
1/2 t cinnamon
1/2 t. salt
3/4 c. milk
3 T. butter

Filling

1/2 c brown sugar
2 1/2 t. cinnamon
2 T. butter, very soft

Frosting

4 oz cream cheese, softened
4 T. (1/2 stick butter), softened
1 t. vanilla
3/4 c. powdered sugar

In large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Microwave butter and milk until butter is just melted. Add to flour mixture and mix until just combined. Knead dough in bowl for one minute or until it comes together in smooth ball, but don’t overknead. Cover bowl loosely with damp towel and let rest for 15 minutes. Preheat oven to 350 degrees. Whisk filling ingredients (except butter) in small bowl. Butter or spray a 8 inch baking dish (round or square). Lightly flour countertop and turn dough out. Roll into 10x14 inch rectangle. Spread dough with 2 T. soft butter. Sprinkle evenly with cinnamon sugar mixture. Roll into long cylinder and cut into equal pieces. Place in prepared baking dish and bake on center rack for 20-25 minutes or until golden brown. While rolls are baking, combine cream cheese and butter in mixer, then add sugar and vanilla. Beat until smooth and creamy. Let rolls cool for at least 10 minutes before frosting. Serve warm.