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Sun, Mar 24 2013 - 05:45 AM

Recipe of the Week

2013-03-24 08:32:21

Here is a dessert that takes a little time to make, but its taste is well worth the effort.

Lemon Meringue Pie


Makes: 8 servings

Yield: 1 pie

Prep 45 minutes

Cool 1 hour

Bake 350°F 15 minutes



1 9-inch Baked Pastry Crust

1-1/2 cups sugar

3 tablespoons cornstarch

3 tablespoons all-purpose flour

1-1/2 cups water

3 slightly beaten egg yolks

2 tablespoons butter, cut up

1/2 to 2 teaspoons finely shredded lemon peel

1/3 cup lemon juice

3 egg whites

1 teaspoon lemon juice

6 tablespoons sugar



1. Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.


2. For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving.

Makes: 8 servings.


Tip: Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.


Baked Pastry Crust


1 1/4 cups all-purpose flour

1/4  teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water



Baked Pastry Crust:: In a medium mixing bowl stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle cold water 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.


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