Lemon Meringue Pie

IMG_1261[1]Lemon-Meringue-pie

Ingredients

For the crust:

1 ½ cups all purpose flour

½ tsp salt

½ cup shortening, cold

¼ cup cold water

Filling

1 ½ cups sugar

¼ cup cornstarch

3 tbsp all purpose flour

¼ tsp salt

1 ½ cups of water

3 egg yolks, slightly beaten

2 tbsp butter

1/3 cup lemon juice

1 tsp grated lemon peel

1 tsp vanilla extract

Meringue

3 egg whites

¼ tsp cream of tarter

6 tbsp sugar

Directions

In a food processer, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, process until dough forms a ball.  Roll out pastry to fit a 9 inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.

Bake at 475 degrees F for 8 minutes or until lightly brown.  Cool.

In a small saucepan, combine the sugar, cornstarch, flour and salt.  Gradually stir in the water.  Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes.  Reduce the heat; cook and stir 2 minutes longer.  Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.  Gently stir in the butter, lemon juice, peel and extract until butter is melted.  Pour hot filling into crust.

In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form.  Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.

Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown.  Cool.  Refrigerate for 3 hours before serving.

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