Lemon Meringue Pie

It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.

click on photo for recipe

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water
  • FILLING:
  • 1-1/2 cups sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1-1/2 cups water
  • 3 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
  • Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
  • For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
  • In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  • Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

4 Responses to “Lemon Meringue Pie”

  1. August 15: National Lemon Meringue Pie Day « Sacchef's Blog Says:

    […] Blog Cooking tips and recipes for everyday life « The Carafe Lemon Meringue Pie […]

  2. August 29: Lemon Juice Day « Sacchef's Blog Says:

    […] juice is also needed for many baked goods like Lemon Squares, Lemon Meringue Pie, Lemonade cookies, and lemon poppy seed bread, or other yummy culinary treats like, lemon curd, […]

  3. August 15: National Lemon Meringue Pie Day | SacChef.com Says:

    […] CLICK HERE FOR A GREAT RECIPE 0 Comments – Leave a comment! « Previous PostNext Post » […]

  4. Sally Says:

    Yum, I pinned this to my Pinterest. Can’t wait for the Bratwurst.

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