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Lemon Meringue Pie with Hazelnut Shortbread Crust Recipe

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This recipe for Lemon Meringue Pie with Hazelnut Shortbread Crust is from Tootsie's Delicacies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie Crust:
1/3 cup Hazelnuts toasted & husked
1/3 cup all purpose four
1/2 cup unsalted butter - cut into pieces at room temp
1/2 cup powdered sugar
1 large egg yolk
1 Tbsp grated lemon peel
1/2 tsp salt - spread into a 9" pie pan bake for 15 min. at 325 degrees
Filling:
1 1/2 cup water
1 cup sugar
1/2 cup fresh lemon juice
6 large egg yolks
5 Tbsp corn starch
2 Tbsp grated lemon peel
1/4 tsp salt
2 Tbsp unsalted butter
Meringue:
7 large egg whites
1/2 tsp cream of tartar
1 2/3 powdered sugar
Directions:
Directions:
Crust: Grind toasted Hazelnuts, mix hazelnuts, flour, powdered sugar and salt together, add cut butter pieces, lemon peel and egg yolk. Press into a 9" pie pan and bake at 325 degrees for 15 minutes.

Filling: Whisk all filling ingredients in a sauce pan, stir over medium heat until thick - about 20 minutes. Pour filling into cooked pie crust.

Meringue: In a large bowl whip egg whites, cream of tartar and powdered sugar until stiff.
Spread margarine on top of filling and make little peaks to look pretty.

Bake 20 minutes in a preheated oven at 400º until margarine is golden brown on tips.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Yummy!

 

 

 

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