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Home cooking from a simpler time
Lemon Meringue Pie
1-1/4 cups flour
1/2 tsp salt
1/4 tsp baking powder
1/2 cup butter-flavored Crisco
1 TBL beaten egg
1 tsp cider vinegar
Water to make 1/4 cup liquid
1/4 cup cornstarch
1/8 tsp salt
1 cup sugar
6 large egg yolks
1-1/2 cups cold water
1 TBL lemon zest
1/2 cup fresh lemon juice
2 TBL butter
1 TBL cornstarch
1/3 cup water
1/2 tsp cream of tartar
2/3 cup sugar
4 large egg whites
1/2 tsp vanilla
For crust, mix dry ingredients, cut in cold shortening, and mix liquid in by hand. Roll and place dough in 9" pie pan. Fork crust liberally and weigh down with two spoons. Bake at 350 for 20-25 minutes.
Mix cornstarch, salt, sugar, and egg yolks into a paste in a sauce pan. Stir in water and heat until it thickens and begins to boil. Add lemon juice, lemon zest, and butter. Keep hot while making meringue.
Thicken water with cornstarch (microwave about 45 seconds). Add vanilla to egg whites and beat until soft peaks form. Beat in sugar and cream of tartar. Then add cornstarch mixture and beat until stiff peaks form.
Fill pies with hot lemon filling and spread meringue on top. Bake immediately at 325 degrees for 25-30 minutes, until top is golden brown.