I had one lone lemon sitting in my refrigerator today. It was an absolutely good reason to make lemon meringue pie. Pie is one of my favorite desserts to eat and to make. Years ago I never made pies because I thought they were too complicated. You had to make the crust and then the filling…
Once I made my first pie I was hooked. Lemon meringue is one of my favorite pies; I love the sourness of the lemon along with the sweetness on the meringue. It is just a great combination, what more is there to say.
This lemon meringue pie recipe is one that my mom made when I was a kid, and now I carry on the tradition with my family. I think they love it as much as I do, it sure doesn’t take long before every bite is eaten. I hope after reading this recipe that you start a tradition of making lemon meringue pie too, and enjoy it as much as I do!
(Adapted from Better Homes and Gardens Cookbook)
For one single-crust pie:
11/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
Sift flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork, push to the side of the bowl. Repeat till all is moistened. Form into a ball. Flatten on lightly floured surface pressing with the edge of hand 3 times across in both directions. Roll from center to edge till 1/8 inch thick. Fit pastry into pie plate, trim 1/2 to 1 inch beyond edge; fold under and flute edge. Prick bottom and side with fork. Bake at 450 degrees for 10 to 12 minutes or until golden brown.
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Beat eggs whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. Spread meringue over hot filling sealing to edge.
Lemon Meringue Pie:
11/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
11/2 cups hot water
* * * * * * * * * *
3 slightly beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
1/3 cup lemon juice
1 9 inch baked pastry shell, cooled
In a saucepan, mix 11/2 cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat till the mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
Stir a moderate amount of hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel. Slowly add lemon juice, mixing well. Pour into pastry shell. Spread meringue over filling seal to edge. Bake at 350 degrees for 12 to 15 minutes. Cool before cutting.