Little Lemon Meringue Pies 1/3 cup all-purpose flour 1/8 teaspoon salt 1 tablespoon shortening 1 tablespoon cold butter 1 teaspoon cold water FILLING: 1/3 cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1/2 cup cold water 1 egg yolk, beaten 2 tablespoons lemon juice 1 tablespoon butter Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Little Lemon Meringue Pies cont. MERINGUE: 1 egg white 1/8 teaspoon cream of tartar 2 tablespoons sugar In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-in. circle. Transfer to two 10-oz. custard cups. Press dough 1-1/8 in. up sides of cups. Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in cold water until smooth. Cook and stir over medium Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008

Little Lemon Meringue Pies heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir half of hot filling into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and butter. Pour into pastry shells. In a small mixing bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Yield: 2 servings. Printed from tasteofhome.com Nov 18, 2008 Copyright Reiman Media Group, Inc © 2008