Savory Lemon Meringue Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My father loves lemon meringue pie and always wants one for his birthday, reports Susan Jones of Bradford, Ohio. I rely on this recipe, which won first place at our county fair. It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks. Ingredients:
1-1/2 cups king arthur unbleached all-purpose 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 king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1-1/2 cups water |
3 egg yolks, lightly 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 |
Directions:
1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
2. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
3. For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
4. In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
5. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
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