- 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, beaten
- 2 tablespoons butter or margarine
- 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 bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350°.
- For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
- For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator. Yield: 6-8 servings.
Reviews forSavory Lemon Meringue Pie
"I'm not sure why the previous rater had problems with this one. I have made this a couple of times, most recently for this Thanksgiving, I know it's odd but my son really wanted one. They have all turned out great. The filling is nice and firm but not too "bouncy" like you can get with some. I'm wondering if she didn't simmer it long enough on the stove. With that much flour and cornstarch it should be nice and thick. The crust always turns out tender and golden. It's a great recipe and easy to do. I highly recommend this one."
"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""