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Lemon: Lemon Meringue Pie

Source of Recipe

Cheri


Recipe Introduction

"A cooking classic if there ever was one, this is my own personal Lemon Meringue Pie recipe, as I personally like it. Be Warned! This recipe makes a very tart pie, if you prefer yours sweeter, add additional sugar."

List of Ingredients

Crust:
2 cups flour
1/4 tsp. salt
1/3 cup sugar
2/3 cup butter or shortening
OR 2/3 cup butter flavored shortening
2 T milk
1 egg
1/2 tsp. baking powder
Time Saving Option...
Frozen pie shells or ready made refrigerated pie dough

Filling:
7 egg yolks
1 1/2 T lemon zest
3/4 cup lemon juice
1 2/3 cups water
1 1/4 cups sugar (this makes for a tart pie, increase sugar if you like your pie sweeter)
3 T butter
1/3 cup corn starch

Meringue
7 egg whites
1/2 tsp. cream of tartar
1 1/2 cups confectioner's sugar







Recipe

Pre-heat oven to 375°.

Prepare crust. Mix together crust dry ingredients. Cut shortening or butter into dry ingredients (your bowl should be full of small clumps, when finished). Add beaten egg and mix well. Add milk 1 tablespoon at a time until mixture holds together (add additional milk is necessary). Use a rolling pin to roll dough out to approximately 1 1/4 times the size of pie pan. Place dough in pan and finish edges. Follow this link, if you need to, for more detailed pie crust instructions.

Once your crust is neatly in the pie pan, use a fork to prick holes in the dough (this keeps it from puffing up while baking). Make sure to get the bottom and the sides with the fork. Bake crust for 15 minutes or until beginning to brown. Remove from oven and lower temperature to 325°F.

While crust is baking, prepare filling. Whisk together all filling ingredients, except butter, in a heavy saucepan over medium heat. Use whisk to stir constantly until filling begins to boil (about 15 minutes). Filling should be fairly thick at this point and it will continue to thicken as the process continues. Remove filling from heat and whisk in butter. Continue stirring until butter is completely melted. Pour filling into baked crust.
YIELD: 6-8 Servings