CRISCO LEMON MERINGUE PIE
Crisco pastry for a single-crust 9-inch pie (recipe follows)
FOR THE LEMON FILLING:
1 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cups cold water
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1/2 cup lemon juice
1 teaspoon white vinegar
1 teaspoon grated lemon peel
FOR THE MERINGUE:
3 egg whites
1/8 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla extract
Line a 9-inch pie plate with pastry; bake and cool.
TO MAKE THE LEMON FILLING:
Combine sugar, cornstarch, and salt in a heavy saucepan. Gradually stir in water, blending until smooth. Cook over medium heat, stirring constantly, until filling comes to boiling. Cook, stirring constantly, for 5 minutes, then remove from heat.
Stir a small amount of hot filling into beaten egg yolks, mix thoroughly, then stir into hot filling. Cook, stirring constantly, for 1 minute. Remove from heat and stir in butter, lemon juice, vinegar, and lemon peel. Cool.
Preheat oven to 350 degrees F.
TO MAKE THE MERINGUE:
Beat egg whites and salt until frothy. Gradually add sugar, beating well after each addition; continue beating until stiff peaks are formed. Blend in vanilla extract.
TO ASSEMBLE AND BAKE:
Spoon Lemon Filling into the baked pie shell, then spread Meringue over filling being sure to seal meringue to edge of pie shell.
Bake at 350 degrees F for 15 to 18 minutes or until golden brown. Cool on a rack. Chill in refrigerator.
HOMEMADE CRISCO PIE CRUST MIX
(Makes about 8 cups mix)
6 cups sifted all purpose flour
1 tablespoon salt
1 pound (2 1/3 cups) Crisco shortening
Mix flour and salt in a large mixing bowl. Cut in Crisco with pastry
blender or 2 knives until mixture is uniform and very fine.
Store in a covered container, such as an empty 3-pound Crisco can. No refrigeration is needed.
TO USE:
Measure mix into a bowl. Sprinkle water over mix, 1 tablespoon at a time; toss lightly with a fork. When all water has been added, work dough into a firm ball.
FOR SINGLE-CRUST PIE:
Use 1 1/2 cups of the Crisco Pie Crust Mix and 3 tablespoons water.
FOR DOUBLE-CRUST OR LATTICE-TOP PIE:
Use 2 1/4 cups of the Crisco Pie Crust Mix and 4 tablespoons water.
PASTRY TIP:
Roll out dough in spoke fashion from center to edge, lifting rolling pin at the edge to keep pastry an even thickness.
Makes 1 (9 inch) pie
Source: Crisco Cooking |