Lemon Meringue Pie With Never Fail Meringue Recipe
Servings: 1
Ingredients
- FILLING
- 1 1/2 c. sugar
- 1/3 c. cornstarch
- 1 1/2 c. warm water
- 3 lrg egg yolks
- 3 Tbsp. butter or possibly oleo
- 1/4 c. lemon juice
- 2 tsp grated lemon rind NEVER FAIL MERINGUE
- 1 Tbsp. cornstarch
- 1 Tbsp. cool water
- 1/2 c. warm water
- 3 lrg egg whites room temperature
- 6 Tbsp. sugar
- 1/2 tsp vanilla
- 1 pch salt BASIC FLAKY PASTRY
- 2 c. flour stirred
- 1 tsp salt
- 1 Tbsp. sugar
- 2/3 c. shortening chilled
- 1 Tbsp. cool lemon juice
- 5 Tbsp. cool water up to 7 TBSP
Directions
- FILLING In saucepan mix 1 1/2 c. sugar, 1/3 c. cornstarch and 1 1/2 c. warm water. Cook stirring constantly till mix thickens and boils. Boil one minute continuing to stir. Slowly stir some of the warm mix into the egg yolks which have been slightly beaten. Add in the egg yolk mix to the warm mix in saucepan. Heat one minute longer and continue to stir. Remove from heat & blend in butter, lemon juice & grated lemon rind. Pour lemon mix into a 9" or possibly 10" baked pastry shell & cover with Never Fail Meringue
- MERINGUE - In small saucepan blend cornstarch with cool waer & stir in warm water. Bring to a boil or possibly till liquid is clear; Set aside to cold. Beat egg whites till frothy; add in salt & sugar 1 TBSP at a time, beating constantly. When almost stiff sufficient add in cornstarch mix and vanilla. Beat till stiff & spread on pie. Bake at 350 degrees fo 20-25 min or possibly till lightly browned. May be put in ice box when pie is completely cold.
- BASIC PASTRY (double crust) - Stir together the flour, salt & sugar. Cut in shortening. Sprinkle 1 TBSP of the liquid over part of mix. Gently toss with fork, push to one side of bowl. Sprinkle 2nd Tbsp. of liquid over dry part, mix lightly and push to moistened side of bowl. Repeat till all is moisted. Gather up with fingers and form into two flat discs.
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