I don’t think anyone can get away with just one slice of this amazing pie… My husband is not very keen on desserts; he enjoys savory snacks, not so much sweet treats. But when I served him a slice of this pie, something incredible happened. He asked for another one! Now, if you knew my husband you’d understand how big a deal that was for me. I am definitely going to be making this at least twice a month from now on. To be honest with you, I’d make it even if he hadn’t liked it, haha!
The hardest part about this recipe is that you need to let the pie cool in the fridge for at least 3 hours before serving. If you’re serving this to guests, it might be a good idea to make this the night before.
Ingredients
1-1/3 cups Gold Medal all-purpose flour
1/2 teaspoon salt
1/2 cup Land O’ Lakes butter, or vegetable shortening
3 tablespoons cold water
FILLING:
1-1/4 cups Domino sugar
1/4 cup Argo cornstarch
3 tablespoons Gold Medal all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons Land O’ Lakes butter
1-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
MERINGUE:
1/2 cup Domino sugar, divided
1 tablespoon Argo cornstarch
1/2 cup cold water
4 egg whites
3/4 teaspoon vanilla extract
Instructions:
Preheat oven to 425 degrees.
Combine flour and salt in a small bowl, then cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
Roll out pastry to fit a 9″ pie plate. Transfer pastry to pie plate. Trim to 1/2″ beyond edge of plate; flute edges. Bake for 12-15 minutes or until lightly browned. Remove from oven, and lower the oven temperature to 350 degrees.
For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
