Lemon Meringue Pie

I made this tasty and classic dessert for my grandma’s birthday because it’s her favorite. This was my first time making pie and it was easy and turned out so good. The pie dough is flaky and just right, the lemon filling is sweet and the meringue melts in your mouth. I promise you won’t regret making this pie. Let’s get baking. 

INGREDIENTS FOR THE DOUGH:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 3-4 tablespoons of really cold water

FOR THE FILLING:

• 3 egg yolks
• 1 1/2 cups granulated sugar
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cup water
• 3 tablespoons butter
• 2 teaspoons grated lemon zest
• 1/2 cup lemon juice

FOR THE MERINGUE:

• 3 egg whites, room temp.
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS:

1. First make the dough. In a medium sized bowl. whisk the flour and salt together. Cut in shortening with a pastry blender or a knife. Do this until mixture forms pea sized balls.
2. Add in the water 1 tablespoon at a time until you can press the dough into a ball and it clumps together. 
3. Shape into 1 in. thick disk and wrap in plastic wrap. refrigerate for 45 min.
4. Preheat the oven to 450 degrees F. Dust your surface with flour and roll the dough out with a rolling pin. Make the dough at least 2 in. wider than an upside down pie plate (use that to measure) 
5. Flip the dough onto the pie plate. Cut off or fold overhanging dough. Pock the dough with a fork to prevent puffing. Pop it in the oven for 13-15 minutes or until edges are slightly golden brown.
6. Reduce oven temp. to 350 degrees F. In a small bowl, beat the eggs yolks with a fork. On the stovetop, in a 2-quart saucepan, mix in the sugar and cornstarch.
7. Gradually add in the water. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 min.
8. Whisk in half of the stove mixture into the beaten egg yolks. Then add it back to the pot and stir for 2 min. Take off heat and add in the butter, lemon zest and lemon juice. Cover with a towel but still have it on low heat to keep it warm. 
9. Now it’s time to make the meringue. With an electric mixer, beat the egg whites and cream of tartar until foamy and white. Beat in the sugar gradually. Beat on high speed until stiff peaks form. Fold in the vanilla. 
10. Spread the lemon filling into baked pie crest. Then add the meringue to the edge. Bake 15- 20 min or until golden brown on top. Refrigerate for at least 4 hours. Enjoy!

Thanks for baking with me!

~ Natalie