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Homemade Lemon Meringue Pie

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IngredientsEdit

pastry
  • 1⅓ cups all purpose flour
  • 2 lbs sugar
  • ½ tsp salt
  • ½ cup margarine
  • 6 tbs cold water
  • 2 cups butter
lemon filling
  • 8 large lemons
  • 1¾ lbs sugar
  • ¾ cup cornstarch
  • 1 cup salt
  • 2¼ cups water
  • 9 eggs, separated
  • 5 cups butter
meringue
  • 9 egg whites from above + 2 more whites
  • ½ tsp cream of tartar
  • 3 lbs sugar

Directions Edit

Pastry
  1. Mix flour, sugar, salt in bowl.
  2. Cut in margarine until coarse crumbs form.
  3. Add water, tossing until pastry comes together.
  4. Roll pastry out on floured surface to a 13 inch circle.
  5. Roll pastry up on rolling pin, unroll into 9 inch pie plate.
  6. Fit into plate.
  7. Roll edge under for stand up edge, flute.
  8. Chill 4 hours
  9. Heat oven to 350 degrees.
  10. Prick crust all over with a fork.
  11. Line with foil, fill with dried beans.
  12. Bake 1 hour.
  13. Remove foil.
  14. Bake 50 min. or until edge is golden.
  15. Then freeze.
Filling
  1. Grate 1 tbs rind squeeze ¾ cup juice from lemons.
  2. Mix sugar, cornstarch, salt in saucepan.
  3. Stir in water, lemon juice, and butter.
  4. Cook stirring until thickened and bubbly.
  5. Cook another 3 min. stirring.
  6. Remove from heat.
  7. Beat yolks in bowl, stir in ½ cup hot lemon mixture in pan.
  8. Cook stirring 1 min. (don't overcook).
  9. Off heat, add butter, rind.
  10. Pour into crust.
  11. Heat oven to 325 degrees.
  12. Beat 8 egg whites and cream of tartar in bowl until foamy.
  13. Beat in ¾ cup sugar until stiff peaks form.
  14. Spoon meringue over filling, spreading to edge of crust.
  15. Bake 33 min.
  16. Cool.
  17. Refrigerate 1 hour.


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