Lemon Meringue Pie

Grandma’s Lemon Meringue Pie

from A Weakness For Chocolate

Separate 3 eggs.  Save yolks for filling and whites for meringue.  Allow whites to come to room temperature for a high, fluffy meringue.

Crust:

Makes one 9” single pie crust.

Preheat oven to  400degrees.

1 c. flour

¼ t. salt

¼ c. butter-flavor shortening

3-4 T. ice cold water

Mix flour and salt.  Cut in shortening until mixture resemble coarse meal.  Add ice water one tablespoon at a time, stirring with a fork,  until dough sticks together.  Use additional water if needed.  Place dough ball on counter or cutting board, and place bowl over the top.  Let set for 5-10 minutes to allow the gluten to form.  Dust counter top lightly with flour, then roll out crust, dusting with flour as needed so it doesn’t stick to counter or rolling pin.  Measure size by laying pie pan upside down on circle of dough. Dough circle should be about 2” bigger than pie pan.  Gently fold circle into quarter and transfer to pie pan, then unfold, fitting dough to pie pan with hands.  Use a knife to trim the edge of the dough, allowing a 1’ overhang to remain.  Fold the overhanging dough under itself, and pinch edges to form a pretty scallop.  Prick dough in the bottom of the pan to prevent air bubbles, then bake in preheated 400 degree oven for about 10 minutes or until lightly browned.  Cool.

Lemon Filling:

In a microwave safe bowl, mix:

1 c. white sugar

1/3 c. cornstarch

1 ½ c. water

Mix well and cook on high power until thick, stirring a couple of times in the process.   Add:

3 egg yolks, beaten with a whisk until smooth

Add a little of the cooked sugar mixture to the yolks, stirring constantly, then add yolks into the thickened sugar mixture and mix well.  Microwave one more minute.  Add :

¼ c. freshly-squeezed lemon juice

1 T. lemon zest

3 T. butter

Mix until smooth.  Pour into cooled pie crust. 

Meringue

Mix in a microwave safe bowl :

½ c. water

½ c. sugar

1 T. Cornstarch

Cook until thickened, stirring several times during cooking.  Cool slightly.

In a metal mixing bowl on mixer, using wire whip attachment:

3 egg white, at room temperature

Beat on high speed until soft peaks form.  Continue beating on high, adding cooked mixture gradually.  Then beat on high speed until stiff peaks form.  Spread meringue over lemon filling.  Bake in 400 degree oven until meringue is lightly browned. Watch closely, as it doesn’t take long.