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Lemon Meringue Pie

Yield Yield: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening
  • 6 tablespoons ice water
  • Cooking spray
  • 1 large egg yolk, lightly beaten
  • 1 1/4 cup sugar
  • 6 tablespoons cornstarch
  • 1 cup water
  • 1/3 cup fresh lemon juice
  • 2 tablespoons stick margarine
  • 1/4 teaspoon grated lemon rind
  • 4 large egg whites (at room temperature)
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sugar

Nutrition Information

  • calories 304
  • caloriesfromfat 23 %
  • fat 7.6 g
  • satfat 1.0 g
  • protein 3.7 g
  • carbohydrate 56.1 g
  • fiber .5 g
  • cholesterol 27 mg
  • iron .9 mg
  • sodium 135 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle. Chill 5 minutes or until plastic wrap can be easily removed.

  3. Remove plastic wrap, and fit dough into a 9-inch pie plate coated with cooking spray. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Let cool completely on a wire rack. Reduce oven temperature to 325°.

  4. Place egg yolk in a bowl; stir well, and set aside. Combine 1-1/4 cups sugar and cornstarch in a nonaluminum saucepan; stir well. Stir in 1 cup water and lemon juice; bring to a boil.Cook 1 minute or until thick, stirring constantly with a whisk. Gradually add hot cornstarch mixture to egg yolk, stirring constantly with whisk. Return mixture to pan. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; stir in margarine and lemon rind. Spoon into pastry shell. Cover surface of filling with plastic wrap; set aside.

  5. Beat egg whites and cream of tartar with clean, dry beaters at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaksform. Uncover pie, and spread meringue evenly over hot filling, sealing to edge of crust. Bake at 325° for 25 minutes or until meringue is golden. Let cool completely on a wire rack. Serve at room temperature. Store loosely covered in refrigerator.