Lemon Meringue Pie

This is a recipe from Crisco.com for the Lemon Pie Filling and the Meringue. Yum!

Lemon Meringue Pie

1 hrs
30 min
8 servings

INGREDIENTS:

• CRUST
• Single crust Classic Crisco Pie Crust
• FILLING
• 1 cup sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt (optional)
• 1 1/2 cups cold water
• 1 large egg yolk, lightly beaten
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• MERINGUE
• 3 large egg whites
• 1/8 teaspoon salt (optional)
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.


2. 2.
   REDUCE oven temperature to 350°F.


3. 3.
   COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.


4. 4.
   STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.


5. 5.
   BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.


6. 6.
   SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.


7. 7.
   BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.
8. 
   
9. Recipe shared by Robin.