Forums Archive Index > Recipe Exchange > Lemon Meringue Pie

Author: MissSnowshoveler

Date: 23 Dec 2006 6:38 am

Lemon Meringue Pie

Crust:
1 cup flour
1/3 cup shortening
A pinch salt
3-4 tbs. Cold milk or water

Filling:
1 ½ cups sugar
5 tbs. Cornstarch
¼ tsp. Salt
½ cup cold water
3 egg yolks
½ cup lemon juice
2 tbs. Butter
1 cup boiling water

Meringue:
3 egg whites
½ cup powdered sugar
¼ tsp. Cream of tartar

Directions:
To make the crust, cut or rub together the flour, shortening and salt. Stir in the milk just until blended. Form the dough into a disk and roll out into a circle. Line a 9" pie plate.
Weight the crust with dry beans or prick well with a fork to prevent the pastry from bubbling up while baking. Bake in a 350°F until golden brown. Set aside to cool.
For the filling, combine the sugar, cornstarch and salt in a saucepan. Beat the egg yolks and cold water together and add to the sugar mixture. Add the lemon juice and butter, then the boiling water. Bring to a boil and cook for one minute, stirring constantly.
Pour the filling into the baked pie crust.
For the meringue: beat the egg whites until peaks form, then blend in the sugar and cream of tartar. Continue beating to stiff peaks. Spread over the lemon filling and bake in a 350°F oven until the meringue is golden brown.
Let cool before serving