- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold water
- 1-1/2 cups sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1-1/2 cups water
- 3 egg yolks, lightly beaten
- 2 tablespoons butter
- 1/3 cup lemon juice
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon extract
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
- Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
- For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
- In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
- Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Savory Lemon Meringue Pie
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"This is, by far, the absolute WORST Lemon Meringue Pie recipe I have ever tried. The filling was watery and NEVER, EVER thickened up, no matter how long I cooked it. OK, I thought, maybe it will thicken when it cools. NOPE. I ended up with Lemon Meringue Soup!! And, one other very impt thing: if you 'blind bake,' which you are supposed to do with a pie containing a liquid filling, re-baking this crust another 12-15 minutes, serious OVER-bakes this crust to the point of being hard! Forget this recipe and find a better one. I am so angry at the loss of time and resources attempting this loser!!"
"this is a dish, even the presidents dined at there tables with. it is beautifulll, delicious and so yummie. this recipe is made so well. the picture of it says "come and get it""