Creamy Lemon Meringue Pie

Makes 8 servings

Prep Time: 1 hrs
Cooking Time: 10 min
Baking Time: 33 min
Chilling Time: 1 hrs
Cooling Time: 1 hrs

Ingredients:

• Crust Ingredients:
  •       1  cup all-purpose flour
  •    1/8  teaspoon salt
  •       6  Tablespoons cold butter
  •       2 to 3  Tablespoons cold water
• Filling Ingredients:
  • 1-1/4  cups sugar
  •    1/3  cup cornstarch
  •    1/4  teaspoon salt
  • 1-1/4  cups water
  •       4  egg yolks, beaten
  •    1/2  cup fresh lemon juice
  •       3  Tablespoons butter
  •       2  teaspoons freshly grated lemon zest
• Meringue Ingredients:
  •       4  egg whites
  •    1/2  teaspoon cream of tartar
  •    1/2  cup sugar

Directions:

Preheat oven to 475-degrees F.

1. In large bowl, combine flour and salt Cut in 6 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs.

2. Stir in enough cold water with fork just until flour is moistened.

3. Shape into ball and flatten slightly.

4. Roll out ball of dough on lightly floured surface into 12-inch circle.

5. Fold into quarters.

6. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.

7. Trim crust to 1/2 inch from edge of pan; crimp or flute edge.

8. Prick bottom and sides of crust with fork.

9. Bake for 8 to 10 minutes or until lightly browned. Cool and set aside. 

Reduce oven temperature to 325-degrees F.

1. Meanwhile, combine sugar, cornstarch and salt in 2-quart saucepan.

2. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture comes to a full boil (7 to 9 minutes).

3. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks with wire whisk.

4. Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture reaches 160-degrees F. and is thickened (2 to 3 minutes).

5. Whisk in lemon juice, 3 tablespoons butter and lemon zest. Remove from heat and set aside.

6. Beat egg whites and cream of tartar in large bowl at high speed until foamy.

7. Continue beating, gradually adding 1/2 cup sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes).

8. Pour hot filling into baked pie shell.

9. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center.

10. Bake for 25 to 30 minutes or until meringue reaches 160-degrees F. and is lightly browned.

11. Cool at room temperature for 1 to 2 hours.

12. Refrigerate at least 1 hour before serving. Store refrigerated.

Alan's Kitchen Tip
For a Lime Meringue Pie, substitute fresh lime juice for fresh lemon juice and grated lime zest for grated lemon zest.

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