Lemon Meringue Pie

This classic pie has been a well-loved favorite for generations.



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Servings: 8
Yield: 1 pie
Prep Time: 45 mins
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Ingredients
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    1 1/2  cups 
    sugar
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    3   tablespoons 
    cornstarch
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    3   tablespoons 
    all-purpose flour
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    1 1/2  cups 
    water
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    3   
    slightly beaten egg yolks
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    2   tablespoons 
    butter, cut up
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    1/2 - 2   teaspoons 
    finely shredded lemon peel
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    1/3  cup 
    lemon juice
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    3   
    egg whites
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    1   teaspoon 
    lemon juice
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    6   tablespoons 
    sugar
Baked Pastry Crust
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    1 1/4  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    shortening
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    4 - 5   tablespoons 
    cold water


Directions
1.
Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.
2.
For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Baked Pastry Crust
Baked Pastry Crust:

1.
In a medium mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle cold water 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.

Note
  • * Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.
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