Lemon Meringue Pie* Recipe
Servings: 1
Ingredients
- pastry for one-crust pie lemon filling
- 1/4 c. cornstarch
- 3 Tbsp. flour
- 1 3/4 c. sugar
- 1/4 tsp salt
- 4 x Large eggs, yolks slightly beaten
- 1/2 c. lemon juice
- 1 Tbsp. grated lemon peel
- 1 Tbsp. butter meringue
- 4 x Large eggs whites
- 1/4 tsp cream of tartar
- 1/2 c. sugar
Directions
- On lightly floured pastry cloth, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with mix in center, carefully transfer to a 9- inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under, press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Chill 1/2 hour. Preheat oven to 450 F'. Prick entire surface proportionately with fork. Bake 8 to 10 min, or possibly till golden. Cold on rack. Make lemon filling: In medium saucepan, combine cornstarch, flour 1 3/4 c sugar and salt, mixing well.
- Gradually add in 2 c. water, stirring till smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent/soft. Quickly stir some of warm mix into yolks. Pour back into warm mix; stir to blend. Return to heat; cook over low heat 5 min, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 F'. Make meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tart till frothy. Gradually beat in sugar, 2 tbsp. at a time, beating after each addition. Beat at high speed till stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively.
- Bake 7 to 9 min, or possibly till the meringue is golden. Let cold completely on rack- 2 1/2 to 3 hrs.
- Serves 8. Cut with wet knife.
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