Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 Blue Ribbon Lemon Meringue Pie 1 9 inch pie crust 1 cup sugar 1/8 teaspoon salt 1/4 cup cornstarch 2 tablespoons butter 1 1/2 cups boiling water 1/3 cup lemon juice 2 teaspoons lemon zest 3 egg yolks Mix sugar, salt, cornstarch. Add water and lemon juice. Cook over medium heat stirring until thick and clear. Add egg yolk and mix slowly, stirring constantly. Return to heat a nd cook one minute more. Add butter and cool. Pour into pie shell. To make meringue: Beat 3 egg whites until shiny and peaks form. Fold in sugar and vanilla. Beat one more minute. Spread meringue on lemon filling. Seal edges to crust. Bake at 300 degrees for 30 minutes. Cool completely before cutting. Fool Proof Pie Crust4 cups flour 1 3/4 cups shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon apple cider vinegar 1 egg 1/2 cup water Mix flour, shortening, sugar, and salt together. In small bowl mix vinegar, egg and water. Beat well. Add this to the flour mixture. Blend until mixed. Shaped into a ball and chill fifteen minutes. Divide in half. Roll into a circle between parchment paper or wax paper. Several inches larger than the pie pan. Prick holes in crust before baking for pre-cooked crust. Bake at 425 degrees for 15-18 minutes for a single pie shell. Fill as desired. This makes two nine inch single pie shells or one double. I got this recipe from a cookbook that was a part of a set of encyclopedias that my family used when I was growing up. My mom gave me the cookbook when I was sixteen years old. I first used this recipe when I was nineteen years old and I made my first lemon meringue pie for Bill. I had worked really hard all afternoon making the pie as a surprise for his birthday. When he came in and saw the pie he couldn't wait and immediately cut a piece. It was still warm and all of the filling ran into the empty place in the pan. I was so upset because he had ruined my beautiful pie. He has finally learned to be patient. 1 9 inch pie crust 1 cup sugar 1/8 teaspoon salt 1/4 cup cornstarch 2 tablespoons butter 1 1/2 cups boiling water 1/3 cup lemon juice 2 teaspoons lemon zest 3 egg yolks Mix sugar, salt, cornstarch. Add water and lemon juice. Cook over medium heat stirring until thick and clear. Add egg yolk and mix slowly, stirring constantly. Return to heat a nd cook one minute more. Add butter and cool. Pour into pie shell. To make meringue: Beat 3 egg whites until shiny and peaks form. Fold in sugar and vanilla. Beat one more minute. Spread meringue on lemon filling. Seal edges to crust. Bake at 300 degrees for 30 minutes. Cool completely before cutting. Fool Proof Pie Crust4 cups flour 1 3/4 cups shortening 1 tablespoon sugar 2 teaspoons salt 1 tablespoon apple cider vinegar 1 egg 1/2 cup water Mix flour, shortening, sugar, and salt together. In small bowl mix vinegar, egg and water. Beat well. Add this to the flour mixture. Blend until mixed. Shaped into a ball and chill fifteen minutes. Divide in half. Roll into a circle between parchment paper or wax paper. Several inches larger than the pie pan. Prick holes in crust before baking for pre-cooked crust. Bake at 425 degrees for 15-18 minutes for a single pie shell. Fill as desired. This makes two nine inch single pie shells or one double. Diana Gonzalez Seven Star Soap Co. "Natural Soaps by Diana" A man never gets so old that he forgets what it was like being young - Hugh Beaumont (Leave it to Beaver) Quote Link to comment Share on other sites More sharing options...
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