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savory lemon meringue pie

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 6 -8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For savory lemon meringue pie

  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    salt
  • 1/2 c
    shortening
  • 1/4 c
    cold water
  • FOR THE FILLING
  • 1 1/2 c
    sugar
  • 1/4 c
    cornstarch
  • 3 Tbsp
    all purpose flour
  • 1/4 tsp
    salt
  • 1 1/2 c
    water
  • 3
    egg yolks, lightly beaten
  • 2 Tbsp
    butter
  • 1/3 c
    lemon juice
  • 1 tsp
    grated lemon peel
  • 1 tsp
    lemon extract
  • FOR THE MERINGUE
  • 3
    egg whites
  • 1/4 tsp
    cream of tartar
  • 6 Tbsp
    sugar

How To Make savory lemon meringue pie

  • 1
    In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
  • 2
    For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
  • 3
    In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
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