Recipe courtesy of Pat Isley

Lemon Meringue Pie

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  • Level: Intermediate
  • Total: 40 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
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Ingredients

Pie Crust:

Pie Filling:

Meringue:

Directions

  1. Preheat the oven to 400 degrees F.
  2. For the pie crust: In a large bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut the shortening into the flour until the shortening forms pea-sized pieces. Stir in the ice water and lightly knead until the dough comes together. Form into a ball.
  3. Roll out the dough and transfer to a 10-inch pie plate. Prick the bottom with a fork and pinch the sides for a decorative edge. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool. Lower the temperature of the oven to 350 degrees F.
  4. For the pie filling: Whisk the egg yolks in a bowl and set aside. In a medium saucepan set over medium heat, combine the sugar, cornstarch, lemon juice, salt and 1 1/4 cups warm water. Bring the mixture to a boil and cook for 1 minute. Remove from the heat and gradually add the hot mixture, a little at a time, to the egg yolks, stirring constantly. Return the egg mixture to the saucepan, and cook over low heat, stirring constantly until slightly thickened, about 2 minutes. Remove from the heat and stir in the butter. Pour the mixture into the pie shell. Set aside and make the meringue.
  5. For the meringue: Place the egg whites, sugar and vanilla in a bowl and beat with a hand mixer on high speed until stiff peaks form, about 2 minutes. Spread the meringue over the lemon filling, covering up to the edges. Using a knife or fork, dab the meringue, pulling upwards to form small decorative peaks. Bake until the meringue is golden brown, 10 to 12 minutes. Cool the pie on a wire rack. Make sure the pie is cooled completely before slicing.

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