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Lemon Meringue Pie

SUBMITTED BY: Susan Jones

"'My father loves lemon meringue pie and always wants one for his birthday,' reports Susan Jones of Bradford, Ohio. 'I rely on this recipe, which won first place at our county fair. It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup cold water
FILLING:
1 1/2 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter or margarine
1/3 cup lemon juice
1 teaspoon grated lemon peel
1 teaspoon lemon extract
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

DIRECTIONS

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.
For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350 degrees F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.

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REVIEWS

Reviewed on Feb. 12, 2007 by KATEFOODFUN

My children didn't care for this. I only took one bit and never went back for seconds. My... MORE

Reviewed on Feb. 7, 2007 by BERSINTHEWOODS

For tase this recipe is awesome however the receipe itself is misleading it. the header says... MORE

Reviewed on Dec. 24, 2006 by TEIGAN MCN

this recipe tastes great and is much easier to cook than other recipes ive tried MORE

Reviewed on Oct. 1, 2007 by Krenn

I followed the recipe to the excat letter, the pic never set. And it took much longer to... MORE

Reviewed on May 27, 2007 by Ali Baby

This pie was delicious and a lot easier than I thought it would be. My sister and I had never... MORE

Reviewed on Mar. 10, 2007 by killerseahorse

This was my first time making lemon meringue pie, to be honest I don't even remember ever... MORE