Lemon Meringue Pie ~ EXCELLENT!
April 08, 2019
"I have made a lot of lemon meringue pies. Seems like almost everyone likes them, but as I always seem to do I continue to try new recipes. I don't know where I got this one, but it is just too good not to share. We recently went to a small neighborhood catered dinner party. I had made this pie the day before but ended up not needing it, so I asked the hostess if I could bring it (knowing it was her husband's favorite pie). The caterer had already prepared the flourless chocolate cake, but thought the lemon pie would compliment it well. So I took it over early, asking the hosts to not disclose where it came from. It was the hit of the night! I felt sorry for the caterer because her chocolate cake sat partially eaten on the dessert plates, while every crumb of the lemon pie was consumed. The guests started praising the caterer for the awesome pie, and she told everyone one of the guests made it. The entire table looked at me. BUSTED!"
- Serving Size: 1 (178.9 g)
- Calories 499.1
- Total Fat - 19.1 g
- Saturated Fat - 8 g
- Cholesterol - 87.8 mg
- Sodium - 209.8 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 0.7 g
- Sugars - 49.5 g
- Protein - 3.5 g
- Calcium - 16.4 mg
- Iron - 0.5 mg
- Vitamin C - 5.9 mg
- Thiamin - 0 mg
For Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork.
Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.
Bake crust at 425º for about 15 to 18 minutes, or until light golden brown. Cool completely before filling.
For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute.
Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lemon juice, mixing well. Pour into baked piecrust.
For Meringue: With electric mixer, beat egg whites and cream of tartar into soft peaks.. Beat in marshmallow crème, beating until stiff and glossy. Add vanilla. Do not under beat.
Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking.
Bake at 400º for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.
Tips & Variations
No special items needed.