Lemon Meringue Pie

Lemon Meringue Pie

From the "Joy of Cooking" cookbook

Yay!  Our first recipe!  We hope you all try making it, because it is DELICIOUS! :)

Crust:

Makes 2 pie crusts

     

• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1 cup (2 sticks) cold unsalted butter 
• 1/4 cup cold vegetable shorting
• 6 tablespoons ice water

Instructions:

1. Combine flour, salt, butter, and shortening.  Cut half the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal.  Cut the remaining half into the dough until it is pea-sized.  
2. Sprinkle the dough with 6 tablespoons of ice water.
3. Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread.  If necessary to hold the ingredients together, add: 1 teaspoon-1 tablespoon of ice water.
4. Divide the dough in half, roll out one of the dough-balls into a disk.  (You may set the other aside.)
5. Place and fit the "dough disk" in the pie dish, as in the picture below.

  

  6. Poke holes in the bottom and sides of the crust with a fork.

We put dry beans in the bottom of our crust to prevent bubbles. :)

   7. Now cook the pie crust at 425 degrees for 12 minutes or until golden brown.

Now you are finished with the crust! :)

     Filling:

• 1 1/2 cups sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup cold water
• 1/2 cup fresh lemon juice
• 3 egg yolks, well beaten
• 2 tablespoons unsalted butter, cut into small pieces
• 1 1/2 cups boiling water
• 1 teaspoon grated lemon zest

Instructions:

1. Combine sugar, cornstarch, and salt into a 2-3 quart saucepan. Stir.
2. Blend cold water and fresh lemon juice with the cornstarch mixture until smooth.
3. Next, add the beaten egg yolks.
4. Set the pan on the stove and bring to a full boil stirring gently.
5. Once it begins to thicken, simmer for one minute and remove from heat.
6. Stir in the grated lemon zest.

    7. Now pour the filling into the baked pie crust.

Now it's time to make the meringue!!!

     Meringue:

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar, preferably powdered sugar
• 1/2 teaspoon vanilla

Instructions:

1. Beat egg until foamy.
2. Add the cream of tartar.
3. Beat again until soft peaks form.  (See picture below.)

When you lift the wisk out of the egg whites,
you should have peaks that sort of fold over.

    4. When you have soft peaks, gradually beat in the sugar.

    5. Keep beating until the peaks are stiff and glossy but not dry.

    6. Now gently stir in the vanilla.

    7. Spread a band of the meringue around the edges of the filling, anchoring it to the crust at all points.

    8. Dollop the remaining over the center and spread it out.

We created peaks on the top of our meringue for decoration!  :)

    9.  Now stick your pie in the oven for 20 minutes at 350 degrees.

The tips of our peaks got a little burnt
because we had the oven a little too hot at first.. :(
We then reduced the heat down to 350 degrees and it turned out fine! :)

   
10. Cool completely on a rack then serve or refrigerate for up to 3 days.

   11. Enjoy!

Lemon Meringue Pie!  Very YUMMY!  :)