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======Lemon Meringue Pie======
{{ :food:recipes:lemon_meringue_pie:pie_done.jpg?400|}}
=====Pastry=====
  * Any pie pastry recipe can be used, this is just one.
  * Here is one more option: [[https://www.youtube.com/watch?v=8L_xpgtC7uc|Stay at Home Chef: Fool Proof Pie Crust]]\\ 
====Ingredients for the Pastry====
  * 1 cup all-purpose flour
  * 1/2 tsp. salt
  * 1/3 tbsp. shortening
  * 2 - 3 tbsp. cold water
====Pastry Crust====
===Pastry Mixture===
  * In a medium bowl, mix flour and salt.
  * Cut in shortening, using pastry blender, until particles are the size of small peas.
  * Sprinkle with cold water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Add cold water as needed.
===Pastry Ball===
  * Gather pastry into a ball and shape into flattened round on lightly floured surface. Too much flour will dry out the pastry.
  * Wrap tightly in plastic wrap.
  * Refrigerate at least 45 mins or until dough is firm and cold, yet pliable.
    * This allows the shortening to bcome slightly firm, which helps make the baked pastry more flaky.
    * If refrigerated longer, let the pastry soften slightly before rolling.
===Pastry Pie Crust===
  * Preheat over to 475 degrees Farenheit.
  * With a floured rolling pin, roll pastry into a circle two inches larger than 9-inch pie plate.
  * Roll pastry onto rolling pin and then unroll into pie plate.
  * Press pastry firmly into bottom and sides.
  * Trim excess and flute edge and desired.
  * Bake at 475 for 8-10 minutes or until crust starts to brown.
  * Set aside.
=====Lemon Filling=====
====Ingredients for the lemon filling====
  * 3 egg yolks
  * 1-1/2 cups sugar
  * 1/3 cup plus 1 tbsp. cornstarch
  * 1-3/4 cups of water
  * 3 tbsp. butter
  * 1 tsp. grated lemon peel
  * 1/4 cup lemon juice
  * 2-3 drops of yellow food color (optional)
===Lemon Mixture===
  * Preheat over to 350 degrees Farenheit.
  * In a small bowl, beat egg yolks with fork.
  * In a 2-quart saucepan, mix sugar and cornstarch; gradually stir in water.
  * Cook over medium heat, stirring constantly, until mixuture thickens and boils.
  * Boil and stir 1 minute more.
  * Immediately stir at least half of hot mixture into egg yolks; shirt back into host mixture in saucepan.
  * Boil and stir 2 additional minutes.
  * Remove from heat.
  * Stir in butter, lemon peel, lemon juice, and food color.
  * Pour into pie crust.
  * Bake 8 - 10 minutes at 350 degrees.
  * While baking, prepare the meringue mixture.
=====Meringue Topping=====
====Ingredients for the meringue topping====
  * 3 egg whites
  * 1/4 tsp. cream of tartar
  * 6 tbsp. sugar
  * 1/2 tsp vanilla
===Meringue Topping===
{{ :food:recipes:lemon_meringue_pie:pie_topping.jpg?200|}}
  * In a medium bowl, beat egg whites and cream of tartar with mixter on high speed until foamy.
  * Beat in 1 tbsp. of sugar at a time.
  * Continue beating until stiff and glossy. Don't overbeat.
  * Beat in vanilla.
  * Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  * Bake at 400 degrees for 20-30 minutes or util internal temperature reaches 165 degrees.
  * Let cool completely, about an hour, then place in refrigerator for 4 hours.
  * Serve
{{ :food:recipes:lemon_meringue_pie:pie_done.jpg?200|}}
======Backlinks======
[[:food:recipes|Recipes]]\\
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