Pie Cake Cooking practical guide to creative cooking cakes & pies Lemon Meringue Pie Smooth, fresh-lemon flavor; dreamy, cloudlike topping, and a neat serving every time—no wonder that this is the best lemon pie ever Bake the shell in a 450° oven for 8 to 10 minutes. Bake the meringue puffs at 425° for 3 to 5 minutes. Makes one 8-inch pie 1/2 package piecrust mix 1 1/3 cups sugar (for filling) 1/2 cup cornstarch 3/4 teaspoon salt 1 3/4 cups water 4 eggs, separated 2 tablespoons butter or margarine 1 tablespoon grated lemon peel 1/2 cup lemon juice (about 4 lemons) 1/4 teaspoon cream of tartar 1/2 cup sugar (for meringue) 1. Prepare piecrust mix, following label directions, or make pastry from your favorite single- crust recipe. Roll out to a 10-inch round on a lightly floured pastry board; fit into an 8-inch pie plate. Trim overhang to 1/2 inch; turn under, flush with rim; scallop the edge with an inverted teaspoon, pressing down hard for each cut to form design. 2. Bake in hot oven (450°) 8 to 10 minutes, or until golden brown; cool. 3. Combine 11/3 cups sugar, cornstarch and salt in a medium-size saucepan; gradually stir in water. 4. Cook over medium heat, stirring constantly, until mixture comes to boiling and is thickened. Boil 1 minute. Remove from heat. 5. Beat egg yolks slightly in a small bowl; slowly blend in about 1/2 cup of the hot cornstarch mixture; slowly stir back into remaining mixture in saucepan. Cook, stirring constantly, over low heat 2 minutes; remove from heat. (Do not overcook.) Stir in butter or margarine, lemon peel and lemon juice; pour into cooled pastry shell. Cover with transparent wrap; refrigerate until cold, about 3 hours. 6. Beat egg whites with cream of tartar until foamy-white and double in volume in a medium- size bowl; sprinkle in remaining 1/2 cup sugar, 1 tablespoon at a time, beating all the time until sugar dissolves completely and meringue stands in firm peaks. 7. Using a pastry bag with a large notched tip, press meringue into 10 to 12 large puffs on a greased and lightly floured cookie sheet. If you do not have a pastry bag, you can spoon the meringue into puffs. 8. Bake in hot oven (425°) 3 to 5 minutes, or just until peaks turn golden. Cool on cookie sheet. When the puffs are cool, carefully place on the cold pie with a small spatula. Garnish with lemon slices, if you wish.
"Lemon Meringue Pie"