Classic Lemon Meringue Pie

Name: Classic Lemon Meringue Pie
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine; 79 milliliters cornstarch; 0 teaspoons cream of tartar; 3 egg whites; 3 egg yolks; 237 milliliters Gold all-purpose flour; 118 milliliters lemon juice; 2 teaspoons grated lemon peel; 1 teaspoons salt; 79 milliliters shortening; 355 milliliters sugar; 6 Tbsps sugar; 1 teaspoons vanilla; 355 milliliters water; 2 Tbsps cold water; 2 drops yellow food color, if desired

Classic Lemon Meringue Pie is a vegetarian dessert. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 402 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes. Head to the store and pick up shortening, lemon juice, egg whites, and a few other things to make it today.

Instructions

In medium bowl, mix flour and salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 475F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

Bake 8 to 10 minutes or until light brown; cool on cooling rack.

Equipment you will use

Wire Rack

Oven

Reduce oven temperature to 400F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Oven

Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color.

Ingredients you will need

Lemon Juice

Food Color

Lemon Peel

Egg Yolk

Butter

Equipment you will use

Sauce Pan

Pour into pie crust.

Ingredients you will need

Pie Crust

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling.

Ingredients you will need

Cream Of Tartar

Pie Filling

Egg Whites

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Ingredients you will need

Crust

Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Equipment you will use

Oven