Recipe by Lainey6605
A delicious pie. Recipe is from Woman's Day. Prep time does not include chilling time.
- 1 cup flour
- 3 tablespoons cold butter, cut in pieces
- 3 tablespoons trans-fat free shortening, cut in pieces
- 1 1⁄2 teaspoons fresh lemon juice
- 2 -3 tablespoons cold water
- 1 1⁄4 cups sugar
- 1⁄3 cup cornstarch
- 4 large egg yolks
- 1⁄2 cup fresh lemon juice
- 2 cups water
- 2 tablespoons butter, cut up
- 2 teaspoons freshly grated lemon zest
- 4 large egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup sugar
Directions See How It's Made
- Pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs.
- With motor running, add lemon juice, then water, 1 T at a time, just until dough leaves sides of bowl.
- Remove blade, then dough.
- Gather dough into a ball, press into disk.
- Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
- Heat oven to 425 degrees.
- You'll need a 9-inch pie plate.
- Roll out dough on lightly floured surface or between 2 sheets of wax paper to 12-inch circle.
- Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes.
- Bake 20-22 minutes or until golden.
- Remove pie plate to wire rack, cool while making filling.
- Reduce oven temperature to 350 degrees.
- Filling: Whisk sugar and cornstarch in a 2-quart saucepan.
- Whisk in egg yolks and lemon juice until smooth.
- Stir in water, continue stirring until mixture comes to a full boil.
- Boil about 1 minute, stirring constantly, until filling is translucent and thick.
- Remove from heat.
- Add butter and lemon zest, stirring until butter melts.
- Pour hot filling into baked pie shell.
- Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted.
- Gradually beat in sugar, 1 T at a time, beating well after each addition until sugar dissolves.
- Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
- Spoon meringue around edge of filling; spread to edge of crust to seal.
- Spoon remaining meringue in center, spread and swirl with back of teaspoon to cover filling evenly.
- Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160 degrees.
- Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours.
- To serve, cut with a long blade knife dipped in cold water.
- You can make pastry a day ahead.