This recipe is my grandmother's, making me the third generation use it. It was among a few favorite family recipes that my grandmother gave me as a gift along with my first recipe box. It is also my father's favorite pie. The sweet fluffy topping contrasts deliciously with the sour richness of the lemon curd. This pie can be made fresh any time of the year but it always makes me think of spring. I hope your family enjoys this as much as I do.
Lemon Meringue Pie
Total Time: 1.5 hours Serves: 6-8
- 1 cup all purpose Flour
- 1/2 cup Crisco
- Pinch of Salt
- Pinch of Baking Powder
- 1/4 cup Water
- 3 Egg Yolks
- 1 1/2 cups Sugar
- 7 Tablespoons Cornstarch
- 1 teaspoon Salt
- 1 1/2 cups Hot Water
- 1/2 cup Lemon Juice
- 2 Tablespoons Butter
- 3 Egg Whites
- 1 teaspoon Lemon Juice
- 6 Tablespoons Sugar
Combine flour and crisco in food prosessor, pulse until coarse crumbs form.
Add baking soda and salt to food processor, and with food processor running add water.
Mix dough just until combined.
Turn out dough onto lightly floured surface, roll out and place into 9 inch pie plate.
Prick pie crust with fork, cover with foil and add pie weights.
Bake at 425 for 10 min.
For Lemon Curd:
Whisk egg yolks until slightly foamy and set aside.
In a heavy saucepan combine sugar, cornstarch, salt and water.
Cook over Medium-High heat for 6-8 minutes, stirring constantly, until thickened and clear.
Remove from heat.
Add 1/4 cup of hot mixture to egg yolks stir to combine and then add back into hot mixture.
Cook on Low for 6 minutes while stirring constantly.
Remove from heat and stir in lemon juice and butter.
In a bowl combine egg whites and lemon juice; beat until foamy.
Add sugar to foamy egg whites one tablespoon at a time.
Beat until smooth glossy peaks form.
Add lemon curd to par-baked crust, top with meringue making sure that meringue touches the crust all the way around.
Bake at 400 for 7-10 minutes until peaks of meringue are browned.
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