Fantastic Lemon Meringue Pie

 

 

 

 

 

Ingredients:

Pastry for 9-inch one crust pie

Meringue Topping (see recipe below) 

1/2 cup graham cracker crumbs 

1 cup Sugar 

1/4 cup cornstarch 

1/8 teaspoon salt 

1 1/2 cups water 

6 egg yolks, slightly beaten 

1 tablespoon grated lemon zest 

1/2 cup fresh lemon juice 

2 tablespoons butter 

Directions: 

Preheat oven to 400 degrees F. Prepare pie pastry; dust lightly with flour, wrap in plastic wrap, and refrigerate 30 minutes before rolling. 

Prepare Meringue Topping; set aside. 

Sprinkle work area with 2 tablespoons graham cracker crumbs. Roll pastry with floured rolling pin, sprinkling additional crumbs underneath and on top to heavily coat dough. Roll pastry 2 inches larger than an inverted 9-inch pie pan. fold pastry into quarter-folds and ease into pan, pressing firmly against bottom and side; flute edges. Prick crust at 1/2-inch intervals before baking. Bake 15 minutes; reduce oven to 350 degrees F. and bake another 10 minutes or until crust is golden brown. 

Remove from oven and cool on a wire rack. Reduce oven to 325 degrees F. In a large saucepan over low heat, combine sugar, cornstarch, salt, and water; simmer until translucent. Whisk in egg yolks gradually. Whisk in lemon zest, lemon juice, and butter. Remove from heat and pour into baked pie shell. Spread prepared Meringue Topping over hot pie filling, being careful to spread to edge of pasty to prevent shrinkage during baking. 

Bake 20 minutes or until meringue is golden brown. Remove from oven and cool completely on a wire rack before cutting and serving. Makes 8 servings.  

Meringue Topping 

1 tablespoon cornstarch

1/3 cup water

4 egg whites, room temperature 

1/2 teaspoon vanilla extract 

1/4 teaspoon cream of tartar 

1/2 cup sugar 

Directions:

 In a small saucepan over low heat, combine cornstarch and water; bring to simmer, stirring until mixture thickens and turns translucent. Remove from heat and cool. In a large bowl, beat egg whites and vanilla extract until frothy. In a small bowl, combine cream of tartar and sugar; add to egg whites, 1 tablespoon at a time, beating until soft peaks form. Slowly add cornstarch mixture, 1 tablespoon at a time; continue to beat until stiff peaks form.