Lemon Meringue Pie

Ingredients

Crust
3/4 cups (175g) Graham Cracker crumbs
1/4 cup   (50g)   Sugar
6 tbls butter

Lemon filling

1 cup white sugar
2 tbls flour
3 tbls cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbls butter
4 egg yolks beaten

Meringue topping

4 egg whites
6 tbls white sugar

Directions 

• Preheat oven to 350 degrees. 
• Mix crust ingredients and press into glass pie shell.
• Bake pie crust for 10 minutes. 
• In a saucepan, whisk together sugar, flour cornstarch, salt, water, lemon juice and zest.
• Cook over medium-high heat stirring, until mixture comes to a boil.  Stir in butter.  
• Place egg yolks in bowl and gradually whisk in hot sugar mixture. when fully mixed with a cup of hot sugar mixture,  add it back to saucepan. Continue stirring until thick. 
• Pour into pie crust. 
• In mixer beat the egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks from. 
• Spread over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes or until meringue is golden brown. 

Lemon Tartlets

Printed from COOKS.COM

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1 1/2 cups flour
1/2 tsp salt
1/4 cup Crisco
4 tablespoons butter
1/4 cup (scant) cold water

In a medium bowl, mix together salt and flour. Blend in butter and Criso (remove butter from refrigerator and leave at room temperature 20 minutes before beginning).

Sprinkle with water, a little at a time, and stir together lightly with two forks, lifting as you go. Press gently into a ball. Do not over mix or dough will be tough.

Refrigerate 15 minutes. Roll out on a lightly floured surface to 1/8" thickness. Using a floured cookie cutter or glass, cut into 3 1/2" to 4 inch rounds, large enough to cover the bottom of small muffin tins.

Bake rounds in a preheated 450 degree oven 10-12 minutes or until lightly golden.

Remove from oven and cool.

Prepare filling:

1/3 cup butter
1 cup sugar
1 teaspoon grated lemon rind
1/3 cup lemon juice
1/4 teaspoon salt
4 egg yolks, slightly beaten

Combine all ingredients in the top of a double boiler and stir over boiling water 10 minutes, stirring constantly. Continue to cook until thickened. Cool.

Fill tartlet shells. Served chilled.

Variation: Can be topped with meringue.