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Lemon
Meringue Pie
should be eaten
the day it's
baked. It needs
a fairly strong
crust to hold up
the moist
filling.
Make crust:
Combine flour
and salt. Add
shortening, mix
with pastry
blender until
mixture
resembles coarse
crumbs. Add
water, one
tablespoon at a
time, until
mixture just
begins to hold
together. Gather
pastry into a
ball; flatten
into a disk.
Wrap and
refrigerate 30
minutes. On
floured surface,
roll pastry into
a 12-inch
circle. Fit into
a 9-inch pie
plate and trim
overhang to 1
inch; flute.
Freeze 10
minutes.
Arrange cookie
sheet on center
rack of oven.
Heat oven to
425°. Prick
bottom and sides
of pastry shell
with fork. Line
pastry shell
with foil; add
beans, rice or
pie weights.
Place pastry
shell on cookie
sheet; bake 15
minutes. Remove
foil and
weights.
(Reserve for
next pie.)
Reduce oven
temperature to
375°. Bake 15
minutes more
until crust is
golden.
Make filling:
Meanwhile, whisk
together sugar
and cornstarch
in saucepan.
Whisk in water,
lemon juice and
yolks. Bring to
a boil over
medium heat,
whisking
constantly,
until mixture
begins to
thicken. Boil
mixture 1-1/2
minutes,
continuing to
whisk gently.
Remove from
heat; stir in
butter until
melted. Pour hot
filling into
prepared crust;
cover surface
with plastic
wrap.
Refrigerate 30
minutes.
Make
meringue:
Reduce oven
temperature to
350°. Beat egg
whites in large
mixer bowl on
medium-high
speed until
frothy. Beat in
cream of tartar.
Increase speed
to high; add 4
tablespoons of
sugar, 1
tablespoon at a
time, beating to
stiff peaks.
Uncover filling.
Spread meringue
over top,
being sure to
spread to edge
of pastry to
seal.
Sprinkle with
remaining 1
tablespoon
sugar. Bake 10
minutes until
meringue is
golden.
Refrigerate 1
hour before
serving.
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