How to make Lemon Meringue Pie:
Ingredients:
Pastry
1 cup Gold Medal all-purpose flour
½ teaspoon salt
1/3 cup plus 1
tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 ½ cups sugar
1/3 cup plus 1
tablespoon cornstarch
1 ½ cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
½
cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
¼ teaspoon cream of
tartar
6 tablespoons sugar
½ teaspoon
vanilla
Directions:
1.
In medium bowl, mix flour and salt. Cut in shortening, using
pastry blender (or pulling 2 table knives through ingredients in opposite
directions), until particles are size of small peas. Sprinkle with cold water,
1 tablespoon at a time, tossing with fork until all flour is moistened and
pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if
necessary).
2.
Gather pastry into a ball. Shape into flattened round on lightly
floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until
dough is firm and cold, yet pliable. This allows the shortening to become
slightly firm, which helps make the baked pastry more flaky. If refrigerated
longer, let pastry soften slightly before rolling.
3.
Heat oven to 475°F. With floured rolling pin, roll pastry into
round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into
fourths; place in pie plate. Unfold and ease into plate, pressing firmly
against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie
plate. Fold and roll pastry under, even with plate; flute as desired. Prick
bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until
light brown; cool on cooling rack.
4.
Reduce oven temperature to 400°F. In small bowl, beat egg yolks
with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in
water. Cook over medium heat, stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute.
5.
Immediately stir at least half of hot mixture into egg yolks;
stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from
heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie
crust.
6.
In medium bowl, beat egg whites and cream of tartar with
electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a
time; continue beating until stiff and glossy. Do not underbeat. Beat in
vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing
meringue to edge of crust to prevent shrinking or weeping.
7.
Bake 8 to 12 minutes or until meringue is light brown. Cool away
from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in
refrigerator.
Meringue