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Best Lemon Meringue Pie
SUBMITTED BY:
Sherie Crane
"Heres a tart and tangy, tiny-enough-for-two pie thats proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas. TIP: You can use a refrigerated prepared pie crust, but you wont use it all for this recipe."
RECIPE RATING:
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PREP TIME
45 Min
COOK TIME
10 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons water
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
2 egg yolks, beaten
2 teaspoons butter
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel
MERINGUE:
1 egg white
1/4 teaspoon lemon juice
1 tablespoon sugar
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DIRECTIONS
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
On a lightly floured surface, roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.
For meringue, in a small mixing bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
FOOTNOTE
Nutritional Analysis: 1 serving equals 577 calories, 21 g fat (7 g saturated fat), 223 mg cholesterol, 370 mg sodium, 89 g carbohydrate, 1 g fiber, 8 g protein.
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REVIEWS
Reviewed on Dec. 3, 2006 by Shari F.
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Shari F.
Dec. 3, 2006
This pie was disgusting. I know it says it serves 2, but they must be TINY servings. It was very time consuming, and when my 12 year old daughter sampled it, she said it tasted like "bug guts." My 15 year old son, who will eat almost anything, agreed with her! We ended up throwing it out.
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This pie was disgusting. I know it says it serves 2, but they must be TINY servings. It was...
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Reviewed on Jul. 28, 2008 by PatriciaB
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PatriciaB
Jul. 28, 2008
This is a nice pie and it's delicious! Nice going with a great Lemon Meringue Pie that your guests will love!!
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1 user found this review helpful
This is a nice pie and it's delicious! Nice going with a great Lemon Meringue Pie that your...
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