Better Homes and Gardens New Cook Book (Copyright © 1989)
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Lemon Meringue Pie
Serves 8
Oven 450° F
Baked Pastry Shell
- 1-1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup shortening or lard
- 3 to 4 tbsp cold water
In a mixing bowl, stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2-inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape or scalloped edge.
Prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450° oven for 10 to 12 minutes or till golden. Cool on a wire rack.
Lemon Filling
- 1 cup sugar
- 6 tbsp flour
- 1/4 tsp salt
- 1-1/2 cups boiling water
- 2 egg yolks (save whites)
- 1/3 cup fresh lemon juice
- 1 tbsp lemon rind, grated
- 1 tbsp butter
Mix sugar, flour and salt in double boiler, add water and cook until thick and transparent. Remove from heat and add egg yolk, lemon juice and rind. Return to heat and cook until thick while stirring. Remove from heat and add butter. Mix well and pour hot filling into Baked Pastry Shell.
Meringue
- 4 egg whites, room temperature
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar
Bring egg whites to room temperature. In a mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing edge of pastry to prevent shrinkage.
Bake in a 350° oven for 12 to 15 minutes or till meringue is golden. Cool on a wire rack. Cover and chill to store.
