Tuesday, January 5, 2010

Papa's Lemon Meringue Pie

Tristan's Grandpa, Bob Evans created this masterpiece many years ago. Tristan and I decided to make it together, and it came out beautifully. The secret is using fresh Meyer lemons!


Pie Crust
2 cups all purpose flour (I swear by King Arthur's brand, it's fantastic!)
2/3 cups non-hydrogenated vegetable shortening (available at most natural food stores)
3/4 teaspoon salt
6 tablespoons ice cold 7-UP

Bake at 450 degrees for 11 minutes

Lemon Filling
1 1/2 cups granulated cane sugar
3 tablespoons cornstarch (if you like your filling on the firmer side, try 4 Tbsp)
dash salt
1 1/2 cups hot water
3 slightly beaten egg yolks
zest from 2 Meyer lemons (3 if they are smaller)
1/3 cup lemon juice

3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
6 tablespoons granulated cane sugar

Instructions for pie:
In saucepan, mix sugar, cornstarch, flour, and salt. Add hot water and stir with whisk until dissolved. Cook and stir until mixture starts to thicken. Pour some of the mixture into the egg yolks, then return to mixture. Add lemon zest and return pan to heat, stirring constantly until absorbed. Return to heat and keep stirring until mixture becomes very thick. Don't let mixture burn on bottom of pan. Pour mixture into baked pie shell. Spread meringue over filling; seal to the edge. Bake at 350 degrees for 13 minutes. Cool completely on rack.

Instructions for meringue:
Beat egg whites, cream of tartar, and vanilla with electric mixer until peaks begin to form. Gradually add sugar beating constantly until sugar is dissolved and stiff peaks are formed. (Don't be afraid of this recipe if you have never made meringue before. The trick is to not over beat. You can be sure the peaks are stiff enough when the whisk on the electric mixer is raised and the egg white mixture stands up, like a snow-covered mountain.

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