Lemon Meringue Pie

Margaret's standby recipe for lemon pie

Yield:
one pie
Category:
Desserts
Cuisine:
Canadian

INGREDIENTS:

  • 1 recipe Pastry Dough for a single-crust 9- to 10-inch pie
  • raw rice or pie weights for weighting shell
  • For filling
  • 1 cup sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt - only if using unsalted butter
  • 1 cup water
  • 1/2 cup milk
  • 4 large egg yolks
  • 1 tablespoon unsalted butter - or salted, bu skip extra salt
  • 1/2 cup fresh lemon juice
  • 3 teaspoons freshly grated lemon zest and rind
  • For meringue
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

DIRECTIONS:

  1. Make shell:
    On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about 1/8 inch thick) and fit into a 9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch overhang, and crimp edge decoratively. Prick shell in several places with a fork and chill, covered, 30 minutes. Preheat oven to 400°F.
  2. Line shell with wax paper and fill with rice or pie weights. Bake shell in the middle of oven 10 minutes. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Cool shell in pie plate on a rack. Lower oven temperature to 350°F.
  3. Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks. Cook milk mixture over moderate heat, whisking until it comes to a boil. Gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture into milk m

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