Lemon Meringue Pie
Prep Time: 1 Hr
Cook Time: 30 Min
Serves 8 Servings
Difficulty Moderate
Ingredients
- CRUST
- 1 Classic Crisco® Pie Crust | Crisco – Single-Crust
- FILLING
- 1 C. sugar
- 1/3 C. Clabber Girl® Corn Starch
- 1/8 tsp. salt
- 1 1/2 C. cold water
- 1 large egg yolk
- 1/3 C. lemon juice
- 1 tsp. grated lemon peel
- MERINGUE
- 3 large egg whites
- 1/8 tsp. salt
- 1/4 C. sugar
- 1/2 tsp. Spice Islands® Pure Vanilla Extract
Directions
- HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.
- REDUCE oven temperature to 350°F.
- COMBINE sugar, corn starch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.
- STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.
- BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.
- SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.
- BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.
