Lemon Meringue Pie

Crust

2 cups flour

2/3 cup shortening

6 tbsp. water (give or take)

Pinch of salt

Combine flour, salt & shortening with a pastry cutter (if you don’t have one, two knives will work just as well). Once shortening is broken up into small pieces begin adding the water, a tablespoon at a time, stirring with a fork, until a dough ball starts to form.  Continue to add water until all of the flour/shortening mixture is incorporated into the ball. If you need more than 6 tablespoons of water, add more.  If you add too much & the pastry is too sticky to knead, add a little more flour.

Once you have your dough ball formed, knead until all of the lumps are worked out (start kneading in the bowl & then move to a floured surface).  The trick with pie crust is not to over knead it or your pastry will become tough but you can safely knead for 5 minutes or so.  Divide the pastry into two (typically a bottom crust & top crust).  Roll out bottom crust (I usually use a 9 inch pie plate) slightly larger than your pie plate. Since lemon pie has no top crust, reserve other crust for later (freeze if you are not going to use right away for another pie). Place bottom crust in pie plate, trim the edges & scallop, poke with a fork & bake at 350F for 30-40 minutes or until crust is golden.  Cover top edges with tinfoil if they begin to get too brown.  When crust is baked, remove from oven & cool.

Lemon Filling Ingredients 

2 cups water

1/2 cup sugar

1/2 lemon juice (fresh is best)

1 tbsp. butter or margarine

1/4 cup sugar

6 tbsp. cornstarch (sifted to remove lumps)

1/4 cup water

3 egg yolks

1/4 tsp. salt

Place first four ingredients (water, sugar, lemon juice, butter) in medium saucepan.  Heat over medium heat until boiling.  Stir often to dissolve sugar.

ombine remaining sugar, water & cornstarch in a bowl (I once used cornstarch I had bought in bulk & it was very lumpy, causing lumps in my filling – sift the cornstarch to avoid any lumps).  Add egg yolks & salt.  Mix well.  Slowly pour egg yolk mixture, while stirring, into the boiling water/lemon juice.  (Be sure to stir continuously & pour slowly so you don’t end up with scrambled eggs!)  Keep stirring until it boils & thickens.  Continue to simmer for 1 or 2 minutes to allow starchy taste to disappear.  Remove from heat.  Let stand while making meringue.

Meringue Ingredients

3 egg whites (room temperature)

1/4 tsp. cream of tartar (helps form stiff peaks)

4 tbsp. sugar

Beat egg whites & cream of tartar in small mixing bowl (not plastic) until stiff peaks form.  I often don’t have cream of tartar in the house so I make the meringue without it & the meringue turns out fine (if you don’t have it either, not to worry!).  Add sugar gradually while beating.  No granules should be felt when rubbing a bit of meringue between fingers.

DSC_0523Pour lemon filling into baked pie shell.  Pile meringue on top of filling.  Push around edges to seal to crust.  Bake in 350F oven until meringue is golden brown, about 10 to 12 minutes.  Cool at room temperature for at least 2 to 3 hours before cutting.  Enjoy!