World’s Best Lemon Pie
TOTAL TIME: Prep: 45 min. + chilling Bake: 15 min. + cooling
YIELD: 8 servings.
Mother's pies were always so memorable, with tender, flaky crusts. In summer the order of the day was lemon meringue! —Phyllis Kirsling, Junction City, Wisconsin
Ingredients
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Dough for single-crust pie
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1 cup sugar
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1/4 cup cornstarch
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3 tablespoons all-purpose flour
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1/4 teaspoon salt
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2 cups water
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3 large egg yolks, beaten
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1 tablespoon butter
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1/4 cup lemon juice
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1 teaspoon grated lemon zest
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MERINGUE:
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3 large egg whites, room temperature
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1/4 teaspoon salt
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1/2 cup sugar
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
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3.
In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat.
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4.
Gradually stir 1 cup hot mixture into egg yolks; return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pie crust.
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5.
In a bowl, beat egg whites and salt until stiff (but not dry) peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edge to crust. Bake at 350° until meringue is golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.
Nutrition Facts
1 piece: 385 calories, 15g fat (9g saturated fat), 103mg cholesterol, 338mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 5g protein.
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