50+ Friends Club Cookbook -- Pies and Pastries -- Lemon Meringue Pie

50+ Friends Club Cookbook
Pies and Pastries

Return to
Cookbook Index | Chapter Index

Lemon Meringue Pie

From the Kitchen of: Paz
Source: Family Circle Cookbook



1/2	pkg	Piecrust mix
1-1/3	cups	Sugar (for filling)
1/2	cup	Cornstarch
1/4	tsp	Salt
1-3/4	cups	Water
4		Eggs, separated
2	Tbsps	Butter or margarine
1	Tbsp	Grated lemon peel
1/2	cup	Lemon juice (about 4 lemons)
1/4	tsp	Cream of Tartar
1/2	cup	Sugar (for meringue)

Prepare piecrust mix, following label directions, or make pastry from your favorite single crust recipe. Roll out to a 10-inch round on a lightly floured pastry board; fit into an 8-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; scallop the edge with an inverted teaspoon, pressing down hard for each cut to form design.
Bake in hot oven 450º F. 8 to 10 minutes or until golden brown; cool.
Combine 1-1/3 cups sugar, cornstarch and salt in a medium-size saucepan; gradually stir in water.
Cook over medium heat, stirring constntly, until mixture comes to boiling and is thickened. Boil 1 minute. Remove from heat.
Beat egg yolks slightly in a small bowl; slowly blend in about 1/2 cup of the hot cornstarch mixture; slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over low heat 2 minutes; remove from heat. (Do not overcook.) Stir in butter or margarine, lemon peel and lemon juice; pour into cooled pastry shell. Cover with transparent wrap; refrigerate until cold, about 3 hours.
Beat egg whites with cream of tartar until foamy-white and double in volume in a medium-size bowl; sprinkle in remaining 1/2 cup sugar, 1 Tablespoon at a time, beating all the time until sugar dissolves completely and meringue stands in firm peaks.
Using a pastry bag with a large notched tip, press meringue into 10 to 12 large puffs on a greased and lightly floured cookie sheet. If you do not have a pastry bag, you can spoon the meringue into puffs.
Bake in hot oven 425º F. 3 to 5 minutes, or just until peaks turn golden. Cool on cookie sheet. When the puffs are cool, carefully place on the cold pie with a small spatula.
Garnish with lemon slices, if you wish.

50+ Friends Club CookbookPies and Pastries

Lemon Meringue Pie

50+ Friends Club Cookbook
Pies and Pastries