Lemon Meringue Pie

24 May

(from Better Homes and Gardens New Cook Book ©1976)

PIE CRUST

1 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

1/2 cup shortening

4 to 5 tablespoons cold water

Sift flour and salt together; cut in shortening with a pasty blender til pieces are the size of small peas. Sprinkle 2 tablespoons of water over the mixture. Gently toss with a fork. Repeat til all is moistened. Form into a ball. Flatten on lightly floured surface. Roll from center to edge til 1/8 inch thick.

Fit pastry into pie plate; trim 1/2 to 1 inch beyond the edge; fold under and flute edge with fingers. Prick bottom and sides with fork. Bake at 450° for 10 to 12 minutes or until golden. Cool.

FILLING

1 1/2   cups sugar

3   tablespoons cornstarch

3   tablespoons all-purpose flour

Dash salt

1 1/2   cups hot water

*   *   *

3   slightly beaten egg yolks

2   tablespoons butter or margarine

1/2   teaspoon grated lemon peel

1/3   cup lemon juice

1   9-inch baked pastry shell, cooled

In saucepan, mix 1 1/2 cups sugar, cornstarch, flour, and salt.  Gradually add hot water, stirring constantly (our dad swears by stirring in figure eights and it has worked quite well for us).  Cook and stir over moderately high heat till mixture comes to boiling.  Reduce heat; cook and stir 4 minutes longer.  Remove from heat.

Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture.  Bring to boiling and cook 3 minutes, stirring constantly.  Add butter and lemon peel.  Slowly add lemon juice, mixing well.  Pour into pastry shell.  Spread meringue over filling; seal to edge.  Bake at 350° for 12 to 15 minutes, until meringue has golden brown tips.  Cool before cutting.

MERINGUE

3   egg whites

1/2   teaspoon vanilla

1/4   teaspoon cream of tartar

6   tablespoons sugar

Beat egg whites with vanilla and cream of tartar till soft peaks form (a chilled copper bowl works best, with chilled beaters also).  Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.  Spread meringue over hot filling, sealing to edge of pastry.  Bake at 350° for 12 to 15 minutes, or till meringue is golden.  Cool.

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3 Responses to “Lemon Meringue Pie”

Trackbacks/Pingbacks

  1. Just add… « k + v - May 24, 2011

    […] sure you thought I wouldn’t touch another lemon for at least a week but….we made Lemon Meringue Pie last night after dinner. We had Louisiana Hot Links (they might burn your lips off but they are SO […]

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    […]   9″ unbaked pie crust (see Lemon Meringue Pie for […]

  3. Strawberry Rhubarb Pie « k + v - October 6, 2011

    […] for double pie crust (we used a double batch of this […]

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