Classic Lemon Meringue Pie
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
I recently had the chance to stop into an old time diner for lunch. They had a case filled with pies. I give up- I can’t resist a gorgeous slice of pie. You don’t have to find a diner to have a slice of pie. If you’ve never made piecrust, all it takes is a little practice and following some simple steps to turn out a tender, flaky crust every time.
Cold ingredients are key. If you want a flaky crust, use ice water and and cold (even frozen) Crisco® Shortening . And then chill the dough before rolling to help prevent sticking. Here’s the science- when the pie crust goes in the oven, the cold shortening will stay solid long enough for the crust to set, creating small “pockets” in between the layers of dough as it melts. There you have it – a flaky pie crust.
Don’t over handle the dough, either. Think of a nice, crusty, chewy piece of bread… it got that way by lots of kneading to develop the gluten in the flour. This is exactly what you are trying not to do when making a piecrust. Handle the dough just enough to mix it and roll it—no more.
Here’s a tip for rolling the dough. Roll the dough from the center out, lifting the pin after each roll. In addition to keeping the dough tender, this method will help you get a nice, round shape.
For more wonderful pie recipes, visit Crisco.com. You’ll find lots more pie baking tips, there, too.
Directions
1.HEAT oven to 425°F. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Thoroughly prick bottom and sides with fork to prevent shrinking.
2.BAKE 16 to 20 minutes or until edges and bottom are golden brown.
MERINGUE - STEP 1
1.COMBINE 2 tablespoons sugar, 1 tablespoon cornstarch and water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool while preparing filling. Heat oven to 350°F.
FILLING
1.COMBINE 1 1/2 cups sugar, 6 tablespoons cornstarch and salt in medium saucepan. Gradually add water, stirring constantly. Cook and stir on medium heat until mixture comes to a boil. Cook and stir constantly 1 minute. Remove from heat.
2.ADD about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring to a boil on medium heat. Cook and stir 1 minute. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.
MERINGUE - STEP 2
1.BEAT egg whites and vanilla in medium bowl with electric mixer at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition.
2.ADD cooled cornstarch mixture gradually and continue beating until stiff peaks form. Spread over lemon filling, covering completely and sealing to edge of crust.
3.BAKE 15 to 20 minutes or until meringue is golden. Cool. Refrigerate.
| Yield: | One 9-inch pie |
|---|
What's Needed:
Single Crust Classic Crisco Pie Crust
MERINGUE
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup water
3 large egg whites
3/4 teaspoon vanilla extract
FILLING
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 large egg yolks, beaten
2 tablespoons butter
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
Recipe brought
to you by Amy Tobin
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