Lemon Meringue Pie (from scratch)

Happy Thanksgiving!

To celebrate the day, “from scratch” Lemon Meringue pie. Our lemons are just starting to ripen, so what better way to enjoy the holiday. No mixes, no pre-made crust. Everything fresh.

INGREDIENTS:

4 egg yolks
1½ cups sugar
1/3 cup cornstarch
1-1/2 Cups water
3 tablespoons butter
1 Tablespoon grated lemon peel
1/3 cup lemon juice
1 baked 9-inch pie crust, cooled (see recipe over)

PREPARATION:

Filling:

Grate the lemon peal and juice the lemon. In a 2 cup measuring cup, beat egg yolks slightly with fork; set aside.

In medium saucepan add the 1½ cups of sugar and 1/3 cup of cornstarch. Stir in gradually 1½ cups water to the mixture, stirring constantly. Cook and stir over medium heat till the mixture thickens and comes to boiling. Reduce the heat; boil for 1 minute more, stirring constantly.

Slowly stir half of hot mixture into beaten egg yolks, then immediately return to remaining hot mixture in saucepan. Bring to boiling and cook 1 minute, stirring constantly. Remove from heat, continue stirring until smooth. Blend in butter letting it melt followed by grated lemon peel. Slowly add lemon juice while stirring constantly. Pour hot filling into cooled pie crust.

Meringue:

4 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a mixing bowl combine the first 2 ingredients and beat with electric mixer till frothy. Gradually add 6 tablespoons sugar, beating the meringue till stiff and glossy peaks form and all the sugar is dissolved.

Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the pastry so there will be no shrinking.

BAKING:

Bake the pie at 400° till peaks are golden brown, 8 to 10 minutes. Let cool on a rack.

Pie Crust

INGREDIENTS:

1-1/3 cups all-purpose flour
¼ teaspoon salt
1/3 cup salad (cooking) oil
3 tablespoons cold milk

Stir flour and salt together; measure in the oil from measuring cup and add milk to oil. Do not mix. Gently pour into flour mixture mix until well moistened. (Do not over-work the dough as it will toughen). Then form it into a ball.

Spread a large sheet of wax paper on to counter, placing the ball in center. Cover with a second sheet of wax paper and roll out larger then pie plate.

Peel off the top paper and pick up the dough with the bottom sheet of wax paper and turn it into the pie plate. Peel off the wax paper as the crust falls into the plate. Work to release entrapped air. Prick the entire bottom of the crust with a fork releasing any air; and flute edge

BAKING THE CRUST:

Bake at 475deg. until golden, 8 to 10 minutes. Check often while baking pricking the bottom if it starts to rise.