Lemon Meringue Pie
Recipe type: Dessert
- Pastry for one-crust pie.
- LEMON FILLING:
- ¼ cup cornstarch
- 3 tbsp flour
- 1¾ cups sugar
- ¼ tsp salt
- 4 egg yolks, slightly beaten
- ½ cup lemon juice
- 1 tbsp grated lemon peel
- 1 tbsp butter
- 4 egg whites
- ¼ tsp cream of tartar
- ½ cup sugar
- 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 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 decoratively, using thumb and forefinger.
- Refrigerate ½ hour.
- Preheat oven to 450F.
- Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack.
- Make lemon filling: in medium saucepan, combine cornstarch, flour, 1¾ cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally, boil 1 minute till shiny and translucent.
- Quickly stir some of the 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 400F.
- Make meringue: in medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised.
- Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown.
- Let cool completely on rack -- 2½ to 3 hours. Serves 8. Cut with a wet knife.
This one is always a hit — especially with fresh lemons from the garden.