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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from Our Family Cookbook, 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 filling:

Jello lemon pie mix
3 egg yolks
1/2 cup plus 2 Tbsps. sugar
1/4 cup water

Pie Crust:

1 cup all-purpose flour
1/2 tsp. salt
1/3 cup Crisco shortening
3 or 4 Tbsps. ice water
Directions:
Directions:
For pie filling:
1. Follow directions on Jello lemon pie mix box (using ingredients above).

2. For Meringue: Separate yolks. Follow directions on box, using mixer to beat egg whites slowly and adding sugar. Beat until you have peaks that stand up. Cook as directed on box. Store in refrigerator while making pie crust.

For pie crust:
1. Preheat oven to 425º.

2. Using 2 sharp knives, cut Crisco into flour mixture until mixture looks like fine meal.

3. Using ice cold water (put in ice cubes), add 3 Tbsps. of water evenly over mixture.

4. If there is a lot of loose flour, add more water until you can form a ball with the dough (you may need 4 Tbsps.).

5. Using a fork, lightly toss mixture until pieces easily form a ball, then roll. Lay flour on pastry cloth and blend flour into the cloth using your hands.

6. Put cloth on rolling pin and do same with flour. Roll dough making thin crust.

7. Roll out dough until big enough for pie plate. NOTE: The pie plate should not be greased.

8. Trim and flute. IMPORTANT: Poke a lot of holes in bottom of crust and around edges with a fork.

9. Bake crust at 425º for approximately 5 to 6 mins., watching constantly, until light brown.

10. Follow directions on pie mix box for putting pie filling and meringue into crust and baking.

 

 

 

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