LEMON MERINGUE PIE
recipe never fail pie crust
3 tablespoons corn starch
1 1/2 cups cold water
grated rind of 1 lemon
1/2 cup lemon juice
1/3 cup sugar
Preheat oven to 375 degrees.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it
over a rolling pin, and fit it into a 9-inch pie pan.
Press the dough
firmly into the pan and cut off any excess with the floured rolling pin. Freeze
any leftover dough for future use.
Line crust with foil or parchment paper
and weight with beans or pie weights.
Bake at 400 degrees until edge is
light golden brown, about 20 minutes. Remove the beans and foil, and continue
cooking until bottom is dry, about 5 minutes. Cool to room temperature.
2-quart saucepan stir together 1 cup sugar and corn starch. Gradually stir in
water until smooth. Stir in egg yolks. Whisking constantly, bring to boil over
medium heat and boil 1 minute. Remove from heat. Stir in lemon rind, lemon
juice, and butter.
Turn into pastry shell. In an electric beater, whisk egg
whites at high speed until foamy.
Gradually beat in sugar and continue
beating to form stiff peaks. Spread some meringue around edge of filling first,
touching crust all around, then fill in center.
Bake in 350 F oven 15-20
minutes or until lightly browned. Cool.