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Lemon Meringue Pie




Source of Recipe


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Recipe Introduction


Lemon Meringue Pie should be eaten the day it's baked. It needs a fairly strong crust to hold up the moist filling.




List of Ingredients




Pie Crust:
1½ cups flour
½ teaspoon salt
1/2 cup vegetable shortening or cold lard, cut up
3 to 5 tablespoons water
Filling:
1¼ cups sugar
6 tablespoons cornstarch
2 cups water
1/2 cup fresh lemon juice
3 large egg yolks
3 tablespoons unsalted butter

Meringue:

3 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons sugar, divided


Recipe



Make crust: Combine flour and salt. Add shortening, mix with pastry blender until mixture resembles coarse crumbs. Add water, one tablespoon at a time, until mixture just begins to hold together. Gather pastry into a ball; flatten into a disk. Wrap and refrigerate 30 minutes. On floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate and trim overhang to 1 inch; flute. Freeze 10 minutes.

Arrange cookie sheet on center rack of oven. Heat oven to 425°. Prick bottom and sides of pastry shell with fork. Line pastry shell with foil; add beans, rice or pie weights. Place pastry shell on cookie sheet; bake 15 minutes. Remove foil and weights. (Reserve for next pie.) Reduce oven temperature to 375°. Bake 15 minutes more until crust is golden.

Make filling: Meanwhile, whisk together sugar and cornstarch in saucepan. Whisk in water, lemon juice and yolks. Bring to a boil over medium heat, whisking constantly, until mixture begins to thicken. Boil mixture 1-1/2 minutes, continuing to whisk gently. Remove from heat; stir in butter until melted. Pour hot filling into prepared crust; cover surface with plastic wrap. Refrigerate 30 minutes.

Make meringue: Reduce oven temperature to 350°. Beat egg whites in large mixer bowl on medium-high speed until frothy. Beat in cream of tartar. Increase speed to high; add 4 tablespoons of sugar, 1 tablespoon at a time, beating to stiff peaks. Uncover filling. Spread meringue over top, being sure to spread to edge of pastry to seal. Sprinkle with remaining 1 tablespoon sugar. Bake 10 minutes until meringue is golden. Refrigerate 1 hour before serving.