posted by Queen Bee 05-16-101 5:52 AM
Lemon Meringue Pie
1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup shortening
1/4 cup cold water
1-1/2 cups sugar
1/4 cup cornstarch
3 Tblsp. all-purpose flour
1/4 tsp. salt
1-1/2 cups water
3 egg yolks, beaten
2 Tblsp. butter or margarine
1/3 cup lemon juice
1 tsp. grated lemon peel
1 tsp. lemon extract
3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. sugar
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-inch pie plate. flute edges. Line with a double thickness of heavy-duty foil. Bake at 450° F. for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350° 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 chilled mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 Tblsp. 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.
Yield: 6-8 servings.