Sunday, 6 November 2011

Lemon and Meringue Pie



Lemon and Meringue Pie 

Makes 1 Pie



Pastry 

Plain Pastry 

For one single-crust pie or 4 to 6 tart shells 

1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water  

1.                  Sift flour and salt together.
2.                  Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas.)
3.                  Sprinkle 1 tablespoon water over part of mixture.
4.                  Gently toss with fork.
5.                  Push to side of bowl.
6.                  Repeat till all is moistened.
7.                  Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)
8.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
9.                  Roll from center to edge till 1/8 inch thick.  

To bake single-crust pie shells: 

Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork.  (If filling and crust are baked together, do not prick.)  Bake at 450° for 10 to 12 minutes or till golden.


Pie Filling 

1.                  Mix contents of package (1 My-T-Fine Pudding & Pie Filling - Lemon) with ½ cup sugar and ¼ cup water.  Stir in 2 egg yolks and 2 cups of water.

2.                  Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.  Cool 5 minutes stirring twice.

3.                  Pour into 8 or 9 inch baked pastry crust (not recommended for crumb crusts).  Top with meringue if desired.  

Meringue Topping


1.                  Beat 2 egg whites and ¼ teaspoon cream of tartar until foamy.  Gradually beat in ¼ cup sugar, beating until soft peaks form.

2.                  Spread meringue over hot pie filling sealing well to crust.

3.                  Bake a 350° for 10 to 12 minutes or until light brown.  Cool to room temperature.  Refrigerate 3 to 4 hours. 

Lemon and Meringue Pie baked by Shirley-Ann Pearman, photography by Shirley-Ann Pearman as well. 


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