Tuesday, August 28, 2012

Old Fashion Lemon Meringue Pie

Prep time :--- 45 minutes--- Chill time :---15 minutes ---Cook time :---35 minutes ---Makes 8 servings
1 -1/3 ----------------cups unsifted all-purpose flour
1/4 --------------------teaspoon salt
1/4 --------------------cup chilled vegetable shortening
2 to 3 -----------------tablespoons cold water
1 -----------------------cup suger
1/4 --------------------cup cornstarch
1/4 --------------------teaspoon salt
1 -1/2 ----------------cups cold water
3 ----------------------egg yolks , lightly beaten
2 ----------------------teaspoons grated lemon zest
1/2 -------------------cup lemon juice
1 ----------------------tablespoon butter or margarine
3 ----------------------tablespoons pasteurized dried egg whites
6 ----------------------tablespoon warm water
1/3 --------------------cup sugar
1) FOR the CRUST :In a large bowl , combine flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal . Sprinkle with water , 1 tablespoon at a time , folking unti dough holds together . Shape into a ball , flatten slightly , wrap in plastic wrap and refrigerate 15 to 30 minutes .
2) Preheat oven to 475*F . On a lightly floured work surface , roll pastry from the center out to form an 11-inch circle about 1/8-inch thick . Wrap pastry around rolling pin and ease into a 9-inch pie pan . Trim overhang to 1-inch , roll under and crimp , making a high fluted edge . Prick bottom and sides with a folk .
3) Cover crust loosely with foil . Weight with dried beans or baking weights and bake for 8 to 10 minutes ; remove foil and beans and bake until crust is golden ---5 minutes more . Reduce heat to 350*F . Remove to a rack and cool to room temperature .
4) For the FILLINGS: In a medium-size saucepan , combine sugar , cornstarch and salt . Gradually blend in water , set over moderate heat and cook , stirring constantly until mixture boils and thickens --- about 3 minutes . Remove from heat , blend a little of the hot mixture into beaten egg yolks , then stir back into pan . Stir in lemon zest and juice and butter . Pour hot filling into the pie shell .
5)For the MERINGUE : In the bowl of an electric mixer , sprinkle egg whited over water and beat until foamy . With the mixer running , add sugar , 1 tablespoon at a time , then continue beating until soft peaks form.
6) Spoon maringue onto hot filling , swirling it into peaks and making sure it touches the crust all around . Bake until meringue is lightly tipped with brown -- 10 to 15 minutes . Remove to a rack ; cool to room temperature .
TIP : Traditionally , meringue on pies is made from the whites of separated eggs beaten stiff with about 1/3 cup of sugar and 1/4 teaspoon of cream of tartar , then it is piled high while the pie is still hot .
It's best made with dried pasteurized egg whites because of concerns of raw eggs . The meringue topping does not remain in the oven long enough to actually cook through .
This is what my AUNT calls cooking safe .

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