What a treat to walk out my kitchen
back door and pick fresh lemons from my own citrus tree, they don't come
any fresher and easier than this for a tasty pie.
Prep Time: 30 min Total
Time: 50 min Servings: 8
9-inch Baked Pastry Shell
1-1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1-1/2 cups water
2 tablespoons butter
1/2 teaspoon lemon peel, finely grated
1/3 cup lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla
Prepare and bake the single pie crust according to recipe directions
on the box.
Make the filling:
In a medium saucepan, whisk sugar, cornstarch, flour and a dash of salt. Gradually stir in
water. Cook and stir over med-hi heat till thickened and bubbly. Reduce heat, cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites putting yolks in a small bowl and whites in a medium size mixer bowl. Set whites aside for meringue.
Beat egg yolks slightly. Gradually whisk in 1/2 cup of hot sugar
mixture into the beaten egg yolks. Whisk and return mixture
to saucepan, bring to a gentle boil. Continue to cook and
stir 2 minutes more until thick. Remove from heat. Stir in butter and lemon peel.
Gradually stir in lemon juice, mixing well.
Pour into baked pastry shell.
Make the meringue:
Beat egg whites, cream of tartar and vanilla at high speed with an electric mixer until
soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, continuing to
beat at high speed about 4 minutes more or until mixture forms
stiff glossy peaks and sugar is dissolved. Do not under beat. Immediately spread meringue evenly
over the hot pie filling, carefully sealing to the edge of crust to prevent shrinking or weeping.
Bake in a 350 degree oven for 8 to 10 minutes or till meringue is golden. Cool on a wire rack and
recommendation: Pinot Gris; Chardonnay|