Lemon meringue pie

Lemon meringue pie

Ingredients/Components

• sugar - 3 Tbsp
• salt - 1/2 tsp
• flour
• butter - 1 Tbsp
• cream of tartar - 1/4 tsp
• lemon juice - 1/2 c
• ice water - 3 Tbsp
• egg yolks, slightly beaten - 4 item
• grated lemon peel optional - 1 Tbsp
• or less shortening Crisco - 2/3 c
• Add salt and sugar and mix
• Gradually add 2 cups water, stirring until smooth

How to make lemon meringue pie:

Combine flour and Crisco; mix well with fork. Add salt and sugar and mix. After well blended, mix into a ball and refrigerate about 30 minutes. On lightly floured board, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold 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. Refrigerate 1/2 hour. Preheat oven to 450°. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack. Makes pastry for one-crust pie.Lemon Filling:1/4 c. cornstarch3 Tbsp. flour1 3/4 c. sugar1 Tbsp. butter1/4 tsp. salt4 egg yolks, slightly beaten1/2 c. lemon juice1 Tbsp. grated lemon peel (optional) In medium saucepan, combine cornstarch, flour, sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil one minute, until shiny and translucent. Quickly stir some hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400°. Make meringue.Meringue for Lemon Pie:4 egg whites1/4 tsp. cream of tartar1/2 c. sugar In a medium bowl, beat egg whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoo

Recipe categories: Pie, Pies and tarts, Cakes.