Lemon Meringue Pie
- 1/2 cup margarine or butter
- 1 1/2 cups flour
- 1/4 tsp salt
- 2/3 cup ice water
- For the filling:
- 1 cup sugar
- 4 Tbsps flour
- Pinch of salt
- 2 eggs, separated
- 1 cup boiling water
- 2 Tbsps lemon juice
- Rind of 1/2 lemon, grated
- 1 Tbsp margarine or butter, melted
- For the meringue:
- Egg whites
- 3 Tbsps sugar
Mix and sift flour and salt. Cut the margarine or butter into the flour with a knife. Add cold water to form dough. Bake in a oven heated to 350F at 350°F for 30-50 minutes (be patient, you rascal).
To make the filling:
Mix salt, sugar and flour. Add boiling water, stirring constantly. Cook until thick. Pour on slightly beaten egg yolks. Add lemon juice, margarine and grated lemon rind. Cook over hot water until thick and creamy. Set aside to cool off. Pour into pastry and cover with meringue.
To make the meringue:
Beat the egg whites to a stiff froth. Add 1 Tbsp sugar and continue beating until the mixture holds its shape. Fold in 2 additional Tbsps of sugar and flavor to taste. Spread over the pie. Brown in a slow oven at 300°F.
To make the filling:
Mix salt, sugar and flour. Add boiling water, stirring constantly. Cook until thick. Pour on slightly beaten egg yolks. Add lemon juice, margarine and grated lemon rind. Cook over hot water until thick and creamy. Set aside to cool off. Pour into pastry and cover with meringue.
To make the meringue:
Beat the egg whites to a stiff froth. Add 1 Tbsp sugar and continue beating until the mixture holds its shape. Fold in 2 additional Tbsps of sugar and flavor to taste. Spread over the pie. Brown in a slow oven at 300°F.
Submitted by Aug 9, 2009
15 min 30 min 45 min
15 min 30 min 45 min