Lemon Meringue Pie From MccallS Cooking School Recipe

How to make it

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• On lightly floured pastry cloth, roll the pastry to an 11 inch circle,
• rolling with light strokes from center to edge.
• Fold pastry in half;with fold in center, carefully transfer to a 9 inch pie plate.
• Unfold; fit into a pie plate, pressing gently toward the center.
• Fold edge of crust under; press into an upright rim.
• Crimp edge
• decoratively, using thumb and forefinger.
• Refrigerate 1/2 hour.
• Preheat oven to 450 degrees.
• Prick entire surface evenly with fork.
• Bake 8 to 10 minutes, or until golden-brown.
• Cool on rack.
• In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well.
• Gradually add 2 cups water, stirring until smooth.
• Over medium heat, bring to boiling, stirring occasionally;
• boil 1 minute, until shiny and translucent.
• Quickly stir some of hot mixture into yolks.
• Pour back into hot mixture; stir to blend.
• Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell.
• Preheat oven to 400 degrees.
• In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy.
• Gradually beat in sugar, 2 T at a time, beating
• after each addition.
• Beat at high speed until stiff peaks form when
• beater is slowly raised.
• Spread meringue over lemon filling,carefully sealing to edge of the crust and swirling the top decoratively.
• Bake 7 to 9 minutes, or until the meringue is
• golden-brown.
• Let cool completely on rack 2 1/2 to 3 hours.
• Cut
• with wet knife.
• My note. I cook everything together for the filling. I notice as pie sits the juice do not separate.
• Again use your own pie shell if you wish. I just included the entire recipe.