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Instructions |
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Crust (enough for a 2 crust pie)
Mix 2 cups Flour with
1 teaspoon Salt
Using a pastry blender mix in…
1 heaping cup of all-vegetable Crisco Shortening
(bend in well)
(Have Ice Water ready)
Pour some of the Ice Water in & blend well with
the pastry blender
Put dough on a floured surface…if too wet work in
some flour.
Take enough of the dough & roll out to fit pie
dish. Flute the edges.
Using a fork make lots of holes in the dough
before baking.
Bake the pie dough for about 20 minutes or so at
400 oven. Set the baked crust aside while making
the filling.
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Filling- Mix 1 ½ cups Sugar with
6 tablespoons Flour in a pot.
Mix up 3 Egg Yolks (save the whites in another
bowl)
Add 5 Tablespoons fresh squeezed Lemon juice,
(First grade the lemon rind…then add it to the
mixture)
Stir this mixture into the sugar/flour mixture in
the pot.
Stir in 2 1/4 cups Water and cook on top of stove
at med/low heat…
Stirring constantly until thickened being careful
not to let it burn at the bottom (it can easily)
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(Try to keep the heat low) This does take a while
but you have to keep stirring.
When filling is thickened (it may start boiling)
Remove from heat.
Stir in 3 Tablespoons Butter. Set aside while
making meringue.
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Meringue- With electric mixer beat the whites of
the eggs with ¼ teaspoon Cream of Tartar.
(While it’s beating you can fill the pie shells
with the lemon filling)
When the egg whites are stiff…keep beating and
add…
6 Tablespoons Sugar (1 spoon at a time)
Beat until stiff & glossy…then beat in 1 teaspoon
Pure Vanilla.
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Serving
Suggestions |
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Spoon on top of lemon filling…(you can either spread it or spike it) Put in 400 oven to brown…just for about 5 minutes or so.
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Originally Submitted
5/9/2020
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