Lemon Meringue Pie
Pastry for 1 crust pie
¼ cup cornstarch
3 tbsp flour
1 ¾ cups sugar
1/4 tsp salt
4 egg yolks, slightly beaten
½ cup lemon juice
1 tbsp grated lemon peel
1 tbsp butter
2 cups water
4 egg whites
¼ tsp. cream of tartar
½ cup sugar
On a lightly floured surface, roll the pastry to an 11-inch circle, rolling
with light strokes from center to edge. Fold pastry in half; with fold in
center, carefully transfer to a 9-inch pie pan. Unfold; fit into pie pan.
Fold edge of crust under, press into an upright rim. Crimp edge
decoratively, using thumb and forefinger. Refrigerate ½ hour. Preheat
oven to 450° F. Prick entire surface evenly with fork. Bake 8 to 10
minutes, or until golden brown.
Filling: In saucepan combine cornstarch, flour, sugar and salt.
Gradually add water, stirring until smooth. Over medium heat, bring to
boiling, stirring occasionally; boil 1 minute until shiny and translucent.
Quickly stir some of hot mixture into yolks. Pour back into hot mixture;
stir to blend. Return to heat; cook over low heat; stir in lemon juice,
lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees.
Meringue: Beat egg whites with cream of tartar, at medium speed, until f
rothy. Gradually beat in sugar. Beat at high speed until stiff peaks form
when beater is slowly raised.
Spread meringue over lemon filling. Carefully sealing to the edge of the
crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the
meringue is golden brown. Let cool completely, 2 ½ to 3 hours.