MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: World's Best Lemon Meringue Pie
Categories: Pies, Pastry, Citrus
Yield: 6 servings
Dough for single-crust pie:
1 c Sugar
1/4 c Corn starch
3 tb A-P flour
1/4 ts Salt
2 c Water
3 lg Egg yolks; beaten
1 tb Butter
1/4 c Lemon juice
1 ts Lemon zest; grated
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3 lg Egg whites; room temperature
1/4 ts Salt
1/2 c Sugar
On a lightly floured surface, roll dough to a 1/8" thick circle;
transfer to a 9" pie plate. Trim to 1/2" beyond rim of plate; flute
edge. Refrigerate 30 minutes.
Set oven @ 425 F/218 C.
Line crust with a double thickness of foil. Fill with pie weights,
dried beans or uncooked rice. Bake on a lower oven rack until edge
is golden brown, 20-25 minutes. Remove foil and weights; bake until
bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Reduce oven setting to 350 F.
In a medium saucepan, combine sugar, corn starch, flour, and salt.
Gradually stir in water. Cook and stir over medium heat until
thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
Remove from the heat.
Gradually stir 1 cup hot mixture into egg yolks; return all to
saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from
the heat. Stir in the butter, lemon juice, and zest until smooth.
Pour into pie crust.
In a bowl, beat egg whites and salt until stiff (but not dry) peaks
form. Gradually beat in sugar until soft peaks form. Spread over
pie, sealing edge to crust. Bake @ 350 F/175 C until meringue is
golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.
Recipe by Phyllis Kirsling, Junction City, Wisconsin
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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