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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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MOTHER'S PIES were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was lemon meringueso light and refreshing! Ingredients:
1 cup sugar |
1/4 cup cornstarch |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 cups water |
3 egg yolks, beaten |
1 tablespoon butter |
1/4 cup lemon juice |
1 teaspoon grated lemon peel |
1 pastry shell (9 inches), baked |
meringue: |
3 egg whites |
1/4 teaspoon salt |
1/2 cup sugar |
Directions:
1. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator. Yield: 6-8 servings.
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