Premium Lemon Meringue Pie
|Flour||1 1⁄4 Cup (20 tbs)|
|Butter||3 Tablespoon, cut into small pieces|
|Water||1⁄4 Cup (4 tbs)|
|For lemon filling|
|Cornstarch||2⁄3 Cup (10.67 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||2 Cup (32 tbs)|
|Lemons||2 (use grated rind and juice)|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Place the flour, salt, and shortening in a bowl and blend with a pastry blender until the pieces are the size of small peas.
Blend in the butter and stir in the water with a fork.
Form the dough into a ball and roll on a floured board.
Fit into a 9 inch pie plate.
Prick the bottom and sides of the pastry with a fork.
Cook on the highest setting for 8 minutes.
Rotate the pie plate one quarter of a turn after 4 minutes. ..
To prepare the filling, measure the cornstarch, sugar, and water into a 4 cup measuring cup.
Cook for 2 minutes on the highest setting.
Stir in the egg yolks and the grated rind and juice of the lemons.
Spread the filling in an even layer in the baked pastry shell.
Cook on "roast" setting for 4 minutes.
To prepare the meringue, preheat the oven to 250Â°F.
Place the egg whites, cream of tartar, and salt in the mixer and beat until soft peaks are formed.
Add the sugar gradually and beat until stiff and shiny.
Spread the meringue on top of the lemon filling and cook in the conventional oven for 40 minutes, until the meringue is lightly browned.
Note: The meringue cannot be cooked in the microwave oven even in the models that have a browning unit.
The meringue will completely disintegrate in the microwave oven.