Light Lemon Meringue Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs) (Crisco)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Egg yolk||1 , lightly beaten|
|Finely shredded lemon peel||1 Teaspoon (Fresh)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
For Crust, heat oven to 425°F.
Combine flour and salt in bowl.
Cut in Crisco® using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
Sprinkle orange juice over flour mixture, one tablespoon at a time, tossing lightly with fork until dough forms.
Press into ball.
Press dough ball between hands to form 5- to 6-inch pancake.
Roll between unfloured sheets of waxed paper until one inch larger than upside down pie plate.
Peel off top sheet.
Flip into 9-inch pie plate.
Remove other sheet.
Fold edge under and flute.
Prick bottom and sides with fork (50 times) to prevent shrinkage.
Bake at 425°F for 10 to 15 minutes or until lighuy browned.
For Filling, combine 1 cup sugar, cornstarch and salt in heavy saucepan.
Stir in water gradually, blending until smooth.
Cook over medium-high heat, stirring constantly until filling comes to boil.
Continue to cook, stirring constantly, 5 minutes.
Remove from heat.
Stir small amount of hot mixture into egg yolk.
Return egg yolk mixture to saucepan.
Return saucepan to heat and cook, stirring constandy, 1 minute.
Remove from heat.
Stir in lemon peel and juice.
Reduce oven temperature to 350°E For Meringue, beat egg whites and salt until frothy.
Add 1/4 cup sugar gradually, beating well after each addition.
Continue beating until stiff, but not dry, peaks form.
Fold in vanilla.
Spoon filling into baked pie shell.
Spread meringue over filling, sealing meringue to edge of pie shell.
Bake at 350°F for 15 minutes or until golden brown.
Cool completely on wire rack.
Cut with sharp knife dipped in hot water.