Ingredients: |
Ingredients: Pie Crust
1 ½ c flour
½ tsp salt
1 tbsp sugar – pulse in cuisinart
4 tbsp crisco
6 tbsp unsalted butter
3-6 tbsp ice water
Lemon Filling
1 ½ c water
¾ c sugar
Pinch salt
½ c fresh lemon juice
Combine above ingredients in saucepan; cook until sugar is dissolved and hot.
6 egg yolks
¼ c sugar
¼ c corn starch
1 tbsp lemon zest
Meringue
1/3 c water
1 tbsp cornstarch - Heat cornstarch and water to thicken; set aside.
1 tsp cream of tartar, ½ c sugar - Mix cream of tartar and sugar; set aside.
4 egg whites, ½ tsp vanilla
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Directions: |
Directions:Pie Crust:
Pulse in Crisco, then pulse in butter. When butter is still chunky, add 2 tbsp ice water, then add 1 at a time to a somewhat moist consistence.
Turn onto plastic wrap, form into a 4” disc, chill 1 hour. Remove from fridge, bring to room temp for 15 minutes. Roll out on top of graham cracker crumbs; add some to top of dough to keep from sticking. Turn onto pie plate, trim edges, turn under; flute. Refrigerate 40 minutes, freeze 20 minutes; add foil to pan, fill with pie weights. Bake 375 degrees, bottom rack of oven 25-30 minutes. Remove foil and weights; cool.
Combine above ingredients until well blended. Stir in the hot mixture into the yolk mixture, a little at a time; when it’s tempered, add to water mixture and stir until thickened and smooth. Mix in 2 tbsp butter. Cover with plastic wrap, set aside while meringue is made.
Meringue:
Whip egg whites and vanilla’
Slowly mix in sugar mixture
When stiff, mix in cornstarch mixture
Whip until thickened
Add filling to pie crust; cover with meringue – making sure edges are sealed; mound and ‘fluff’. Bake 325 degrees on bottom of oven 20-25 minutes, or till light brown. Yum! |
This recipe for Perfect Lemon Meringue Pie is from