American Pie Council

Lemon Meringue Pie

Lemon Meringue Pie

2004 APC Crisco National Pie Championships
1st Place Citrus
Phyllis Bartholomew, Columbus, NE

Perfect Pie Crust
2 cups flour
1 cup cake flour
2 tablespoons super rich butter powder
1 cup Crisco shortening
1 whole egg
1 tablespoon cider vinegar
½ teaspoon salt
1/3 cup ice water

1. Mix the flours and butter powder and cut in the shortening until it resembles coarse crumbs.
2. Beat together the other ingredients and stir into the flour. Mix just until it is incorporated.
3. Form into a disk , wrap in plastic wrap and chill.
4. Roll out about 1/3 of the dough between 2 sheets of wax paper and line pie dish.

1 ½ cup sugar
4 TBS cornstarch
3 TBS flour
¼ tsp salt
1 ½ cup hot water
3 egg yolks
2 TBS butter
1 ½ tsp grated lemon peel
1/3 cup plus 1 TBS lemon juice
½ tsp real lemon oil flavoring

1. Combine sugar, cornstarch, flour and salt in a heavy saucepan.
2. Add water and stir. Bring to a boil and cook for 1 minute.
3. Remove from heat and add a small amount of this to the beaten egg yolks, stirring well and quickly.
4. Add this mixture back into the saucepan and cook again form several minutes.
5. Remove from heat and add the lemon juice, lemon zest, lemon oil and butter. Mix well.
6. Pour mixture into the cooled pre-baked pie shell.

Phyllis’ Meringue
¾ cup egg whites
¾ tsp ;cream of tarter
2 TBS cornstarch
1/8 tsp salt
½ cup sugar
½ tsp vanilla

1. Beat the whites until they are frothy.
2. Add cream of tarter. Continue to beat until soft peaks are reached.
3. Combine the sugar, cornstarch and salt..
4. Slowly start adding the sugar to the whites while whipping on high speed.
5. Whip until the sugar is dissolved.
6. Add the vanilla and mix.
7. Top the pie with meringue.
8. Bake 12-15 minutes at 350 or until a golden brown color.