LEMON MERINGUE PIE PICTURE RECIPES

Steps:

• Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
• In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
• Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
• Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
• Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

Steps:

• Sift measured flour and salt into a bowl.
• Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• Pour liquid into bowl and stir with a fork.
• Save half the dough to use later.
• Roll remaining half of dough into circle between two sheets of wax paper.
• Place into pie pan, make standing rim, and prick with fork.
• Bake in oven 450°F for 8- 10 minutes.
• Remove pan from oven and set aside to cool.
• Reduce oven temperature to 425°F.
• Mix filling mix with sugar in a saucepan (not double-boiler).
• Add egg yolks and stir again.
• Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
• Remove from heat and let cool. (this is when I zest and squeeze the lemon).
• Add butter, juice and zest.
• Let sit until meringue is ready.
• Put 5 tablespoons of the sugar into a measuring cup.
• Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
• Pour filling into pie crust.
• Spoon meringue over filling, making sure to seal the edges against the pie shell.
• Make peaks with spoon.
• Brown pie 5- 10 minutes to desired color.
• Cool pie on rack and avoid drafts.
• Allow 3-6 hours for pie to firm up!