Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 1 cup all-purpose flour; ⅛ teaspoon salt; ½ teaspoon grated lemon zest; Approximately 1-½ tablespoons cold water; 3 egg whites (reserved from the custard); 3 egg whites (reserved from the custard); ½ teaspoon vanilla extract; ¾ cup plus 1 teaspoon granulated sugar; ⅓ cup lemon juice (approximately 2 lemons), strained; ⅓ cup lemon juice (approximately 2 lemons), strained; 3 eggs, separated (save whites for the meringue); 3 eggs, separated (save whites for the meringue); 1 egg; ⅓ cup sugar; 2 tablespoon heavy cream; ⅓ teaspoon cornstarch; 5-⅓ tablespoons unsalted butter (approximately ⅓ cup), cut into bits

Preparation info

Serves
8

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

For ultimate lemon meringue pie, the crust must be flaky, the filling, tart and sweet, the meringue, sweet but not cloying, and the texture, gossamer with a little chew. This is it!

Ingredients

Pastry Tart shell

1 cup all-purpose flour
1 tablespoon granulated sugar
⅛

Pie
Vegetarian

Method

In the bowl of an electric mixer, sift the flour, sugar, salt, and add the zest. At low speed, mix in the butter until the mixture is the consistency of cornmeal. Add the water and mix until the pastry holds together. Wrap the pastry in plastic wrap and let it rest for 30 minutes.

Preheat the oven to 375 degr