LEMON PIE

LEMON PIE

6-8 Servings

Prep: 30 min. Bake: 25 min. + chilling

Ingredients

• 1-1/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3 tablespoons plus 1/2 cup cold water, divided
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 
  FILLING:
• 1-1/4 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1-1/2 teaspoons grated lemon peel
• 1/3 cup lemon juice
• 
  MERINGUE:
• 1/2 cup sugar, divided
• 1 tablespoon cornstarch
• 1/2 cup water
• 4 egg whites
• 3/4 teaspoon vanilla extract
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
• Roll out pastry to fit a 9-in. Pie plate. Transfer pastry to pie plate. Trim to 1/2 in. Beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
• In a small saucepan, combine sugar and cornstarch. Gradually stir in remaining cold water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until mixture is thickened and clear. Remove from the heat; set aside to cool.
• For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
• For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Cool.
• In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 444 calories, 17 g fat (5 g saturated fat), 87 mg cholesterol, 282 mg sodium, 68 g carbohydrate, 1 g fiber, 5 g protein.