Lemon Meringue Pie
I didn't make any meringue,instead I made some home made whipped topping instead
I got this easy recipe from the Jenny Can Cook site,the same Jenny Jones that had a talk show years ago
Ingredients:
Crust:
1 2/3 cups flour
1 Tablespoon sugar
1/4 teaspoon salt
1/3 cup milk (I use 1%)
1/3 cup oil (I use extra light olive oil)
Filling:
1 1/4 cups sugar
1/3 cup cornstarch
1 1/4 cups water
1/2 cup fresh lemon juice (3 large lemons)
3 egg yolks
1 1/2 Tablespoons butter (optional)
zest of 2 large lemons
Meringue:
3 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon vanilla
Instructions:
Crust:
Preheat oven to 425° F.
Combine flour, sugar, and salt in a bowl.
Stir in milk & oil all at once & combine with fork.
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
Place into pie pan and trim or flute edges.
Prick the crust with a fork 15 times and cover the rim with a pie ring or foil to prevent burnt edges. Bake for 15 minutes or until it's lightly browned. When it's done, set on a wire rack to cool & reduce oven temperature to 350° F.
While the crust bakes, start the filling.
Filling:
Zest the lemons and make lemon juice. Set aside.
Combine sugar and cornstarch in a saucepan.
Place water, juice, and yolks in a bowl and whisk together, mixing well.
Slowly whisk juice mixture into sugar mixture.
Bring to a boil and cook for 2 minutes, stirring often.
Turn off burner and stir in butter and lemon zest. Cover to keep filling hot.
Meringue:
Beat egg whites with electric mixer on med-high until foamy. Add cream of tartar and continue beating. Slowly add sugar & vanilla. Beat until it forms stiff peaks. (entire process takes about 5 min.)
Pour hot lemon filling into cooled or slightly warm crust.
Top with meringue, making sure edges are completely sealed.
Bake at 350° F (without pie ring) for 6-8 minutes.
Notes: For more on this recipe in my blog click here.
Lemon Meringue Pie - Jenny Can Cook
I did double the recipe,to fill the pie crust.since there was no meringue,it did taste great
it is really easy to make,I may use a double boiler the next time for the filling,the color may come out better,it is a little dark for Lemon pie filling,but it did taste really great and it is a lot easier her way