This can be served as a dessert after a rich meal. It tastes so refreshing because of the lemon that people will appreciate it mostly after that heavy meal. But it’s also good to serve during afternoon tea, when you are just relaxing and having conversations with your friends, your family, or significant other. This lemon meringue pie recipe is a classic pie that most of us grew up eating. One slice and you know that it’s all worth it.
Our friend over at Taste of Home has this to say about this recipe:
“This is the one and only lemon meringue pie recipe you’ll ever need. The flaky and tender from-scratch crust is worth the effort.”
Well, we all have that one recipe wherein we don’t care that it will take us the whole day in the kitchen as long as we will get to enjoy its taste right after. This is one of those recipes. You’ll want to make another one right after you’ve had your first slice of this!
1-1/3 cups Gold Medal all-purpose flour
1/2 teaspoon Morton salt
1/2 cup Great Value shortening
3 tablespoons cold water
1-1/4 cups Domino sugar
1/4 cup Argo cornstarch
3 tablespoons Gold Medal all-purpose flour
1/4 teaspoon Morton salt
1-1/2 cups water
3 egg yolks, lightly beaten (Eggland’s)
2 tablespoons Land O Lakes butter
1-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
1/2 cup Domino sugar, divided
1 tablespoon Argo cornstarch
1/2 cup cold water
4 egg whites (Eggland’s)
3/4 teaspoon McCormick vanilla extract
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
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Quick Tip: You can refrigerate the leftovers.
Thanks again to Taste of Home for this amazing recipe.