Printable | Taste of Home

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
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

Printed from tasteofhome.com Nov 18, 2008

-----------------------Fold------------------------

Little Lemon Meringue Pies cont.

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 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.