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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A delicious pie. Recipe is from Woman's Day. Prep time does not include chilling time. Ingredients:
1 cup flour |
3 tablespoons cold butter, cut in pieces |
3 tablespoons trans-fat free shortening, cut in pieces |
1 1/2 teaspoons fresh lemon juice |
2 -3 tablespoons cold water |
1 1/4 cups sugar |
1/3 cup cornstarch |
4 large egg yolks |
1/2 cup fresh lemon juice |
2 cups water |
2 tablespoons butter, cut up |
2 teaspoons freshly grated lemon zest |
4 large egg whites |
1/2 teaspoon cream of tartar |
1/2 cup sugar |
Directions:
1. Pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
2. With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl.
3. Remove blade, then dough.
4. Gather dough into a ball, press into disk.
5. Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
6. Heat oven to 425 degrees.
7. You'll need a 9-inch pie plate.
8. Roll out dough on lightly floured surface or between 2 sheets of wax paper to 12-inch circle.
9. Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes.
10. Bake 20-22 minutes or until golden.
11. Remove pie plate to wire rack, cool while making filling.
12. Reduce oven temperature to 350 degrees.
13. Filling: Whisk sugar and cornstarch in a 2-quart saucepan.
14. Whisk in egg yolks and lemon juice until smooth.
15. Stir in water, continue stirring until mixture comes to a full boil.
16. Boil about 1 minute, stirring constantly, until filling is translucent and thick.
17. Remove from heat.
18. Add butter and lemon zest, stirring until butter melts.
19. Pour hot filling into baked pie shell.
20. Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
21. Gradually beat in sugar, 1 T at a time, beating well after each addition until sugar dissolves.
22. Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
23. Spoon meringue around edge of filling; spread to edge of crust to seal.
24. Spoon remaining meringue in center, spread and swirl with back of teaspoon to cover filling evenly.
25. Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160 degrees.
26. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
27. To serve, cut with a long blade knife dipped in cold water.
28. You can make pastry a day ahead.
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