BONNIE'S LEMON MERINGUE PIE
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- **do not substitute ingredients in this recipe**
- baked crust for a deep dish 10 inch pie
- 2 1/2
- cups sugar
- cup cornstarch plus 2 tablespoons
- teaspoon salt
- cups boiling water
- teaspoons grated lemon rind, not zest
- cup butter or margarine
- eggs separated
- cup fresh lemon juice
This is my solution to keeping the pie crust nice and flat instead of lumpy. I bake my pie in a 10 inch glass pie dish. So I take a tin foil pie pan that will fit INSIDE the 10 inch pie dish on top of the uncooked pie crust. I spray the BOTTOM of the tin foil pie plate with pam. Place it in the pie shell and add about a cup of dried beans. That will be sufficient weight to make it work.
This is Ina's recipe and it has always worked for me. This recipe makes two 10 inch pie crusts.
12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 -8 tablespoons ice water (about 1/2 cup)
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the butter and shortening.
4. Pulse 8 to 12 times, until the butter is the size of peas.
5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
6. Dump out on a floured board and roll into a ball.
7. Wrap in plastic wrap and refrigerate for 30 minutes.
8. Cut the dough in half.
9. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
10. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
11. Repeat with the top crust. If you are using a single crust, flute the edges.
12 **Ina prefers to use Crisco shortening, that has been stored in the refrigerator.