Lemon Meringue Pie
- 1-1/2 cups (350 ml) sugar
- 1/3 cup (80 ml) flour
- 4-1/2 tbsp (70 ml) cornstarch
- 1/3 tsp (2 ml) salt
- 3 cups (700 ml) water
- 4 egg yolks (beaten, save whites for meringue)
- 1-1/2 tbsp (20 ml) butter
- 1 tsp (5 ml) grated lemon peel
- 2/3 cup (150 ml) lemon juice
- lemon peel slivers, optional
- 1/3 cup (80 ml) flour
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) shortening
- 3 tbsp (45 ml) water
- 4 egg whites (room temperature is best)
- 8 tbsp (125 ml) sugar
- 1/8 tsp (1 ml) cream of tartar
- Bake and cool pie crust pastry (Recipe at bottom)
- In saucepan, combine 1 cup (225 ml) sugar, flour, cornstarch & salt.
- Stir in water, cook and stir until thick and clear.
- Add small amount of hot mixture to yolks and stir to mix.
- Add yolk mixture (now a little hot) to rest of hot mixture.
- Mix well.
- Cook on medium 1 minute.
- Add juice, butter, and peel.
- Cook 1 minute and pour into pie shell.
- Cool.
- Cover with meringue (completely sealing at edges of pie crust) and bake at 400 degrees (200 C.) until meringue barely browns.
- Garnish with lemon peel slivers, if desired.
- Mix 1/3 cup (80 ml) flour, 1/2 tsp (2 ml) salt 1/2 cup (125 ml) shortening and 3 tbsp (45 ml) water.
- Blend well with pastry cutter or fork.
- Roll dough out on floured surface.
- When big enough to fill pie plate, carefully transfer over to pie plate.
- Use fork to poke holes all over bottom of pie pan to avoid bubbling.
- Flute edges of pie pastry before baking.
- Bake 450 for 10 minutes.
- Cool.
- Beat 4 egg whites (room temperature is best) for several minutes.
- Then, slowly add 8 tbsp (125 ml) of sugar bit by bit while eggs beat.
- Add tiny bit (1/8 tsp) cream of tartar as well, while eggs beat.
- When meringue has stiff peaks (stand tall but won't fall), it's done.
sugar, flour, cornstarch, salt, water, egg yolks, butter, lemon juice, lemon peel slivers, flour, salt, shortening, water, egg whites, sugar, cream of tartar
Taken from online-cookbook.com/goto/cook/rpage/0013D3 (may not work)