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Categories:
water sugar cornstarch lemon juice lemon egg yolks salt butter meringue egg whites sugar cream of tartar vanilla crust flour cold shortening water
Viewed: 76 - Published at: 9 years agoIngredients
- 2 cup water
- 1 cup granulated sugar
- 6 tbsp cornstarch
- 1/2 cup lemon juice
- 1 grated rind of one lemon
- 3 egg yolks
- 1/4 tsp sea salt
- 2 tbsp butter
- 1 for meringue
- 3 egg whites
- 6 tbsp granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1 for pie crust
- 1 1/3 cup all-purpose flour
- 1/2 cup cold shortening
- 6 tbsp ice water
Method
- prepare pie crust.
- Add flour and the cold shortening in a bowl and mix with pastry cutter or by fingers until crumbly.
- Add the ice water and roll in ball.
- On a floured surface roll out dough and place in pie pan.
- After its smoothed over and and crimped edges take a fork and poke a few holes in the dough.
- Bake in oven 350F until light brown.
- While crust is cooling, prepare filling.
- In a double boiler add 2 cups water, 1 cup sugar and the cornstarch.
- Add rinds.
- Stirring constantly until thickened.
- Add butter , lemon juice and sea salt.
- Continue to cook and keep stirring about 5 minutes.
- Add beaten egg yolks and cook and stir another 5 min.
- Take off heat and cool.
- Once filling is cool and thick put it into the pie crust.
- Make meringue.
- Place egg whites into mixer and beat on high until fluffy.
- Add cream of tartar.
- Continue beating and slowly add the sugar.
- Beat until soft peaks form.
- Spread meringue over pie making sire to cover all edges.
- Bake 400/degrees F about 5 min or until light brown.
- Cool completely in fridge at least 4/hrs before serving.
- Enjoy!
