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Ingredients
- Crust
- 2 cups flour, all-purpose
- 1/2 teaspoon salt
- 2/3 cup butter-flavored shortening
- 1 large egg yolk
- 4 tablespoons cold milk more if needed
- Lemon filling
- 1 1/2 cups sugar
- 4 tablespoons cornstarch
- 3 tablespoons flour, all-purpose
- 1/4 teaspoon salt
- 1 1/2 cups hot water
- 3 large egg yolks beaten
- 2 tablespoons salted butter
- 1 1/2 teaspoons lemon peel (zest) grated
- 1/3 cup plus 1 tablespoon fresh lemon juice
- Meringue, No Weep
- 8 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 4 large egg whites room temperature
- 3/4 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 400 degrees F.
For crust:
Combine flour and salt in mixing bowl. Cut shortening with pastry blender or two knives until mixture is uniform. Stir in egg yolk and milk; mix well. Work dough into firm ball. Wrap in wax paper and chill 30 minutes. .(As always, do not over work the dough after adding liquid.)
On lightly floured surface, roll dough into circle 1-inch larger than inverted 9-inch pie plate. Trim 1/2 inch beyond edge of pie plate. Fold under to make double thickness around rim. Flute edge. Bake crust in a 400 degree F. oven for 10 minutes. Reduce heat to 370 degrees F. and bake and additional 13 minutes or until crust is golden brown. Cool.
For lemon filling:
Combine sugar, corn starch, flour and salt in saucepan. Gradually add water, stirring constantly. Bring mixture to a boil over medium-high heat. Reduce temperature to a low heat, stirring constantly for 8 minutes. Remove from heat and add beaten egg yolks. Bring mixture to a second boil over medium-high heat. Reduce temperature to low and cook another 4 minutes, stirring constantly. Remove heat and stir in butter and lemon peel. Slowly add lemon juice, mixing well. Pour into cooled pie crust.
No Weep Meringue:
Combine 2 tablespoons of the sugar with the corn starch and cold water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves and is CLEAR. Cool.
In separate bowl, beat egg whites and vanilla into soft peaks. Gradually add remaining 6 tablespoons of sugar, one at a time, beating well after each addition.
Combine meringue mixture with egg white mixture and continue beating until stiff peaks form.
Evenly spread 1/2 inch layer meringue over filling. With pastry bag-pipe remaining meringue in design of your choice: beehive, etc.
Bake in preheated, 350 degree oven for 12 to 15 minutes or meringue is golden brown.
Yield: Meringue for one pie or pudding: 8 or 9 inches.
The very best; only meringue to ever use.