| CLASSIC LEMON MERINGUE PIE |
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Prep time: 1 hour Bake time: 15 minutes Makes One 9-inch Pie 8 servingsCrust 9-inch Classic CRISCO Double Pie Crust FILLING 1 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 1 -1/2 cups cold water 6 large egg yolks 1/2 cup lemon juice from 2-3 lemons 2-3 teaspoons grated lemon zest 2 tablespoons unsalted butter MERINGUE 1/2 cup sugar, divided 1 tablespoon cornstarch 1/2 cup cold water 4 egg whites 3/4 teaspoon vanilla For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool. Heat oven to 350ºF. Make the Filling: Whisk all ingredients, except butter, in a small bowl. Transfer to a non-reactive saucepan. Bring mixture to a simmer over medium heat. Whisk constantly as mixture thickens. Once thick continue to stir and cook for about 3 more minutes. Remove from heat; add butter. Mix well. Pour into baked pie crust. Start meringue. For meringue, combine 2 tablespoons of the sugar, the cornstarch and cold water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool. Combine egg whites and vanilla in large bowl. Beat at high speed of electric mixer until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition. Combine meringue with cornstarch mixture and continue beating until stiff peaks form. Spread over filling, covering completely and sealing to edge of pie. Bake at 350ºF for 12 to 15 minutes or until meringue is golden. Cool to room temperature before serving. Refrigerate leftover pie. |
