← All recipes

Lemon Meringue 06

A home-style Lemon Meringue 06 made with Flour, Salt, Sugar, Water, and Fresh Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/2 tsp
• 1 1/4 cup
• 2 cup
• 1/2 cup
• 3 tbsp
• 1/8 tsp
• 5 tbsp

Method (preview)

1. 1

   Combine flour and salt.

2. 2

   Add shortening, mix with pastry blender until mixture resembles coarse crumbs.

3. 3

   Add water, one tablespoon at a time, until mixture just begins to hold together.

4. 4

   Gather pastry into a ball; flatten into a disk.

5. 5

   Wrap and refrigerate 30 minutes.

6. 6

   On floured surface, roll pastry into a 12-inch circle.

7. 7

   Freeze 10 minutes.

8. 8

   Arrange cookie sheet on center rack of oven. Heat oven to 4250.

9. 9

   Prick bottom and sides of pastry shell with fork.

10. 10

    Line pastry shell with foil; add beans, rice or pie weights.

11. 11

    Place pastry shell on cookie sheet; bake 15 minutes.

12. 12

    Remove foil and weights. (Reserve for next pie.) Reduce oven temperature to 3750.

13. 13

    Bake 15 minutes more until crust is golden.

14. 14

    Meanwhile, whisk together sugar and cornstarch in saucepan.

15. 15

    Whisk in water, lemon juice and yolks.

16. 16

    Bring to a boil over medium heat, whisking constantly, until mixture begins to thicken.

17. 17

    Boil mixture 1-1/2 minutes, continuing to whisk gently.

18. 18

    Remove from heat; stir in butter until melted.

19. 19

    Pour hot filling into prepared crust; cover surface with plastic wrap.

20. 20

    Refrigerate 30 minutes.