Lemon Meringue Pie

For all those lemon lovers like me, this is the king of lemon!
Who can resist a piece of Lemon Meringue Pie.

I made this pie for a party and because of time issues and not wanting to have to remember to bring my ceramic pie dish back home, I decided to use a frozen pie crust, (this one time  :)
I included the pastry recipe I normally use.


Makes a large 10" pie

Pastry:

1/4 cup water
1 egg
1 teaspoon vinegar or lemon juice
2 cups flour
1/4 cup cold butter
1/4 cup cold shortening (lard)
1/2 teaspoon salt

Lemon Filling:

1 ¼ cups sugar
1/3 cup cornstarch

1 ½ cups water

1/2 teaspoon salt

5 large egg yolks (save whites for meringue)

1 tablespoon lemon zest

½ cup freshly squeezed lemon juice

3 tablespoons butter

Meringue:

5  egg whites

½ teaspoon cream of tartar

1/3 cup sugar
1 tablespoon cornstarch
3/4 teaspoon vanilla extract

Directions:

For the crust (recipe makes 2 crusts) -Blend water egg and vinegar together. Place the flour in a mixing bowl. Cut in the butter and shortening. Add the salt. Blend in the liquid. Mix to a coarse meal texture. Divide into two balls. Place dough on a lightly floured surface. Roll into 13" rounds. Place in pie plate for baking.
Prick bottom of pie shell with fork, if bottom bubbles up during baking prick bottom again.

Bake at 375°F for 15 to 20 minutes or till brown.

For the filling - In a saucepan on low heat, whisk together sugar water and cornstarch. Whisk in egg yolks and salt. Raise heat to medium and whisk for another 5 minutes until filling is thick and glossy. Remove from heat, whisk in lemon zest, lemon juice and butter.

Pour into baked pie shell.

Top hot filling with meringue.(this will set the underside of the meringue to help keep from weeping)

To make the meringue – With egg beater on medium speed, beat egg whites and cream of tartar until blended. While beating, gradually add in sugar, cornstarch and vanilla and beat until stiff peaks form. (the addition of cornstarch helps keep it from weeping)

Spoon the meringue over lemon filling, sealing to the pie-crust edge to help prevent shrinkage.
Make swirls with spoon for a decorative effect. Sprinkle lightly with sugar and meringue will cut cleanly later without pulling and sticking to the knife.

Bake pie at 350°F for 10 minutes or until meringue browns slightly

Cool before serving.

Spread meringue to touch crust