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Lemon: Lemon Meringue Pie, First Prize

Source of Recipe

Susan Jones


List of Ingredients

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water

FILLING:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract

MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar


Recipe

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Rollout pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450ºF for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350ºF. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat.

Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot. For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1
minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350ºF for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator. Yield: 6-8 servings.