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Full Online Book HomeLearning KitchenPies - Lemon Meringue Pie By Pat T
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Pies - Lemon Meringue Pie By Pat T Post by :yolyfl Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2170

Click below to download : Pies - Lemon Meringue Pie By Pat T (Format : PDF)

Pies - Lemon Meringue Pie By Pat T

Lemon Meringue Pie
sent in by Susan Jones

1-1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup shortening
1/4 cup cold water

Filling:
1-1/2 cups sugar
1/4 cup cornstarch
3 Tblsp. all-purpose flour
1/4 tsp. salt
1-1/2 cups water
3 egg yolks, beaten
2 Tblsp. butter or margarine
1/3 cup lemon juice
1 tsp. grated lemon peel
1 tsp. lemon extract

Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tblsp. sugar


Preheat oven to 450° F.

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-inch pie plate.

Transfer pastry to plate. Trim pastry to 1/2-inch beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 degrees F. for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350 degrees F.

For filling, combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan.

Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel, and extract until butter is melted. Cover; set aside and keep hot.

For meringue, beat egg whites and cream of tartar in a chilled mixing bowl on medium until foamy, about 1 minute.Gradually beat in sugar, 1 Tblsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.

Bake at 350 degrees F. for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator. Yield: 6-8 servings.
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Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold water 7 Tablespoons cornstarch 1 1/2 cups hot water 1 1/4 cups sugar 3 egg yolks -- slightly beaten 1 lemon -- grated rind & juice 1 Tablespoon butter 3 egg whites 6 Tablespoons sugar 1 teaspoon lemon juice Mix 1/2 cup cold water and cornstarch into a thin paste. Combine 1-1/2 cups hot water and sugar and bring to a boil. Add cornstarch paste and cook until mixture begins to thicken; return to flame and cook until thick and smooth, stirring constantly. Stir a small amount into egg
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