Lemon Meringue pie is a favorite in many homes. This pie is fairly easy to prepare and of course a pre-made pie shell can be substituted for the pie crust recipe below.
1+ 1/2 cup of all purpose flour
1/2 cup butter or margarine
1/4 cup of cold water
1 teaspoon of salt
1+ 1/2 cups of sugar
1+ 1/2 cups of water
1/3 cup of lemon juice
1/4 cup of cornstarch
3 egg yolks (beaten)
3 tablespoons of all purpose flour
2 tablespoons of butter or margarine
1 tablespoon of lemon extract
1 tablespoon lemon peel, grated
1/4 teaspoon salt
3 egg whites
6 tablespoons of sugar
1/4 tablespoon of cream of tartar
Preheat the oven to 450 degrees.
Combine flour and salt in a medium sized mixing bowl and add chilled butter. Cut with a fork and mix till the flour is crumbly. Gradually add water to the flour and mix to form soft dough. Roll out crust and transfer to a 9 inch pie plate. Trim the dough to fit the pie plate and pinch the edges.
Prick the bottoms and sides of the crust and wrap in foil. Bake for 8-10 minutes at 450 degrees. Remove the foil and bake for 5 more minutes at 350 degrees.
To make the lemon filling, combine sugar, flour, salt and cornstarch in a saucepan. Add water and cook on a medium flame for about 3 minutes until the mixture is thick and bubbly. Remove from heat and cool the prepared mixture to room temperature. Add 1 cup of the prepared mixture to the egg yolks and transfer back to the saucepan. Cook on a low flame for 2 minutes and remove from heat. Immediately stir in butter, lemon extract, lemon peel and lemon juice and mix well. Cover the lemon filling and set aside.
To make meringue, beat egg whites and cream of tartar for 2 minutes with an electric mixer and add the sugar 1 tablespoon at a time and beat on high until the eggs whites are stiff.
Transfer the filling to the baked crust and top up with the meringue. Bake the lemon meringue pie at 350 degrees for 15 minutes. Cool the lemon meringue pie to room temperature and refrigerate overnight.