Lemon Meringue Pie

    

Pie Crust

Line a 9 inch pie plate with pastry for a single crust pie, using the recipe for (Nearly) Foolproof Pie Dough, your own favorite recipe or a prepared pie crust of your choice.

 

-Prebake the pie crust - first prick it all over, bottom and sides, with a fork, then 

place it in a preheated oven at 475 degrees for 8 - 10 minutes,
or until lightly browned.
-Remove the pie shell from the oven and allow it to cool.

-Prepare the pie filling.

Lemon Pie Filling
(adapted from “Better Homes and Gardens Complete Step-By-Step Cookbook”)

1 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
dash of salt
1½ cups water
3 egg yolks
2 tablespoons butter
½ teaspoon finely shredded lemon peel
½ cup lemon juice

-Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are thoroughly combined. Add water gradually stirring until all ingredients are well mixed.

-Cook mixture over medium high heat until thick and bubbling across the entire surface, stirring constantly, then cook and stir for another 2 minutes.

-Remove from heat. In a medium bowl, beat egg yolks. Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly. Immediately pour the yolk mixture back into the cooked mixture remaining in the saucepan and cook for two more minutes, stirring constantly.

-Add butter and gradually stir in lemon juice until well combined.

-Turn filling into prepared pie shell.

-Top the warm filling with Meringue That Won't Weep.**

-Bake for 30 minutes at 325 degrees or until the top of the meringue is a golden color.

-Remove from oven and cool on a wire rack.

Note: This pie is best served several hours after cooking, when the filling has had time to cool and set but before putting it in the refrigerator. In fact the pie tastes delicious served warm, but while it is still warm the filling will run.



**Meringue That Won't Weep
1 Tablespoon cornstarch
2 Tablespoons sugar
½ cup water

3 egg whites (preferably at room temperature)
6 Tablespoons sugar

-Place cornstarch, sugar and water in a small saucepan. Cook over medium low heat until clear. Set aside.
-Beat egg whites until foamy and beginning to peak. Add cooled cornstarch mixture.
-Continue beating the egg whites while gradually adding 6 Tablespoons of sugar. Beat until very creamy.
-Pile meringue on pie spreading it to touch the edge of the crust all around.
-Bake 30 minutes at 325 degrees, or until the top is kissed with a golden brown color.

Serve with confidence and enjoy!