Lemon Meringue Pie

x 1

A hybrid of Chrissy, Mom, Jes, and Joy of Cooking's efforts!

Vegetarian
Dessert
Baking

Crust

Ingredients

  • 1/2 lb shortening
  • 2 1/2 cups flour
  • 1/2 beaten egg use your gut
  • 2 tsp salt
  • 1/2 tbsp vinegar

Preparation

  1. Add beaten egg to vinegar and add enough cold water to make 1/2 a cup.
  2. Mix dry ingredients and cut in the shortening with a pastry tool. Mix in liquid with a fork.
  3. Separate into two balls and refrigerate for 20 minutes or so. Roll the pastry between two pieces of wax paper so that the dough is 1 inch bigger than the inverted pie plate. Drape dough loosely into pie plate and pinch down. Prick holes with a fork and weigh it down with pastry weights. Bake until golden brown, 18 minutes (or so) at 425°F.

Filling

Ingredients

  • 1/2 cup corn starch
  • 1 cup and 3 tbsp sugar
  • 1/4 tsp salt
  • 3 cups boiling water
  • 3 egg yolks reserve whites
  • 1 tbsp butter
  • 3/4 tsp vanilla
  • 1 tbsp lemon rind grated, average size (took me 2 lemons)
  • 1/2 cup lemon juice

Preparation

  1. In a microwave bowl, combine corn starch, sugar, and salt. Add boiling water and microwave for 3 minutes, on high.
  2. Stir a small amount (I use two spoonfuls) of hot mixture into 3 beaten egg yolks and blend into remaining hot mixture. Cook for another minute or two.
  3. Blend in butter, vanilla, lemon rind, and lemon juice. Cool to lukewarm, whisking every now and then, and pour into cooled baked pie shell. MAKE SURE THE FILLING IS NOT HOT!

Meringue

Ingredients

  • 1 tbsp cornstarch
  • 1 tbsp sugar first portion
  • 1/3 cup water
  • 4 egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar optional (Don't have any? Buy it at Walmart... it's ridiculously cheap for a lot of it)
  • 1/2 cup sugar second portion

Preparation

  1. All ingredients MUST be at room temperature. No wavering.
  2. Thoroughly mix corn starch, sugar, and water in a saucepan, constantly stirring. Let it boil for 5 seconds and cover the pot with a lid; remove from heat and set aside.
  3. In a glass or metal bowl, beat egg whites until foamy. Once the whites are delightfully foaming, add vanilla and cream of tartar and beat for a little bit.
  4. Gradually add second portion of sugar. Beat on high speed until very stiff and glossy, but not dry.
  5. Reduce speed to very low and beat in reserved corn starch paste, 1 tablespoon at a time.
  6. When done, increase speed for another minute or so. Spread over pie filling and crust. Very IMPORTANT: Make sure the meringue is anchored to the crust or pie plate — this keeps the meringue from going anywhere or shrinking away from the pie when cooling.
  7. Bake in a preheated 350°F oven for 20 mins. Watch carefully, but 20 is usually all my pie needs.