Lemon Meringue Pie

Lemon Meringue Pie

I decided with all the cooking and baking I do

to start a food blog and couldn't think of a 

better way to start it...my favorite pie!

We'll start with the crust

-1/2 Cup Butter Flavored Crisco-Chilled

-1/2 tsp salt

-1/4 cup sugar

-1 1/3 cup flour

-3-6 tbsp ice cold water

Mix salt, sugar, flour

Cut in chilled Crisco with two forks or pastry cutter.

Stir in just enough water with fork until dough comes together.

A little sticky is better than dry.

Make into a ball and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Flour your counter and roll out the dough, adding enough flour

to the counter rolling pin so it doesn't stick. 

I always have my pie pan next to where I'm rolling

so I can eyeball how big I need to roll it out. 

Fold it over to make transferring to pie pan easier

Poke bottom with fork 10-15 times

Bake at 425 degrees for 10-12 minutes until it begins to brown.

Meanwhile make filling

Change oven to 375 degrees.

Whisk 4 egg yolks in a mixing bowl and set aside.

In a saucepan, combine 1/3 cup cornstarch, 1 1/2 cups water, 1 1/3 cup sugar, and 1/4 tsp salt. 

Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture 

to a boil. 

Boil for 1 minute. Remove from heat and temper the eggs. Add a little of 

 hot mixture to egg yolks and stir until you have added at least half of the 

mixture. Slowly warming up the eggs without cooking them. 

Return egg mixture to saucepan, turn heat down to low and cook, stirring 

constantly, for 1 more minute. Remove from heat and gently stir in  3

 tablespoons of butter, 

1/2 cup lemon juice (was 2 full lemons for me), and zest of 2 lemons until 

combined. 

Pour mixture into pieshell 

Top with meringue while filling is still hot. 

Meringue Topping:

Place 4 egg whites and a pinch of cream of tartar in the bowl of a stand mixer 

with the  whisk attachment. Beat egg whites until soft peaks form and then 

gradually add 2 tablespoons of sugar and continue beating until stiff peaks form,

 approximately 1 to 2 minutes. 

Make sure meringue completely covers 

filling and that it goes right up to the edge of the crust. 

Bake for 10 to 12 

minutes or until meringue is golden. Remove from oven and cool on a wire 

rack.

Refrigerate pie until cooled completely before slicing.