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Saturday, June 16, 2012

Lemon Meringue Pie

Tomorrow is Father's Day..and what do you give a dad who really doesn't need anything?  How about a homemade fresh baked lemon meringue pie?  This just happens to be my dad's favorite pie.  So today I got out my trusty Betty Crocker cookbook..the first cookbook I ever got...and made a pie.  It was really easy and didn't take long to make at all.  Plus my dad will be happy tomorrow!  This is a recipe for an 8" will fill perfectly in one of those disposable aluminum pie plates.

I made this in my mini food processor.
1 c. flour
1/2 t. salt
1/3 c. plus 1 T. butter or shortening
3-5 T. vodka

Mix flour and salt.  Cut the butter into chunks.  Then using the food processor or a pastry blender, cut in butter until it is crumbs.  Slowly add in vodka, until dough comes together in a ball.

Roll out on a floured board, put in pieplate.  Prick with a fork on the bottom and sides.  Bake at 450 for 4-10 minutes.  Cool while making the filling.

In a medium saucepan mix 1 c. sugar and 1/4 c. cornstarch.  Slowly whisk in 1 c. water.
Cook over medium heat, whisking frequently until it comes to a boil.  Cook one minute more.  Remove from heat.
Beat 2 egg yolks (save whites for meringue)
Add 1/2 hot mixture into eggs.  Pour back into hot sugar mixture, combining well.
Now add in:
2 T. butter
1/3 c. lemon juice
1 t. lemon zest
Optional:  several drops yellow food coloring
Pour into pie crust.

Beat 2 reserved egg whites and 1/4 t. cream of tartar until foamy.  Slowly beat in 1/4 c. sugar.  Beat on high until stiff peaks form.  Add in 1/4 t. vanilla.  Spread meringue on top of filling.
**I found this didn't exactly "spread".  I had to drop it by big spoonfuls instead.  Make sure meringue touches the rim of the pie all the way around.  Use a spoon to move meringue around, pulling up to make little peaks.  Bake at 400 for 8-12 minutes.

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