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Lemon meringue pie

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Ingredients/Components

sugar
salt - 1/3 tsp
flour - 1 c
butter - 3 Tbsp
cornstarch - 8 Tbsp
water - 2 Tbsp
egg yolks - 3 item
boiling water
Crisco - 1/3 c
lemon juice - 5 Tbsp
lemon rind, grated - 2 Tbsp

How to make lemon meringue pie:

Filling:1 1/2 c. sugar8 Tbsp. cornstarch1 1/2 c. boiling water3 egg yolks3 Tbsp. butter5 Tbsp. lemon juice2 Tbsp. lemon rind, grated Pie shell: Measure flour into mixing bowl and mix in salt. With pastry blender, cut in Crisco until particles are the size of peas. Sprinkle with water, 1 tablespoon at a time, until the flour is all moistened. Gather dough together with fingers. Press into a ball and roll out in a circle. Fit pastry loosely into pan, Avoid stretching. Trim off excess, leaving 1/2-inch larger than pan to fold under and make high fluted edge. Prick pastry to prevent puffing. Bake at 450° 15 minutes. Makes 8 or 9-inch pie.

Filling: Mix sugar and cornstarch together in saucepan; blend in the boiling water. Cook over medium heat (stirring constantly) until mixture thickens and boils. Then lower heat to low and cook 10 minutes more, stirring constantly. Beat the egg yolks slightly, then blend into them some of the hot mixture. Then blend the egg yolk mixture into the cornstarch mixture. Blend in butter, lemon juice and lemon rind. Then remove from heat and cool. Pour the cooled lemon filling into the cooled pie shell.

Recipe categories: Pie, Pies and tarts, Cakes.

Rating:

3.2

Average rating: 3.2, total votes: 5

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Related ingredients:

sugar, cream cheese, eggs, milk, can sweetened condensed milk