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Cook'n with Betty Crocker 
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Lemon Meringue Pie |
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Serves: 8 Print this RecipeCarefully measure the water and lemon juice in the filling. That way you'll get the right consistency to hold a cut. Baked Pie Crust (below) 3 eggs yolks 1 1/2 cups sugar 1/3 cup plus 1 tablespoon cornstarch 1 1/2 cups water 3 tablespoons margarine or butter 2 teaspoons grated lemon peel 1/2 cup lemon juice 2 drops yellow food coloring Meringue (below) MERINGUE 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla extract BAKED PIE CRUST 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard 1 cup all-purpose flour 1/4 teaspoon salt 2 to 3 tablespoons cold water 1. Prepare Baked Pie Crust. 2. Heat oven to 400°. 3. Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 4. Immediately stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel, lemon juice and food color. Pour into pie crust. 5. Prepare Meringue. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. 6. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving. Immediately refrigerate any remaining pie. For Meringue 1. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. 2. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. For Baked Pie Crust 1. Heat oven to 475°. 2. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. 3. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. 4. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. 5. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. 1 SERVING: Calories 425 (Calories from Fat 145); Fat 16g (Saturated 4g); Cholesterol 80mg; Sodium 210mg; Carbohydrates 66g (Dietary Fiber 0g); Protein 4g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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