Lemon Meringue Pie

When life gives you, lemons make.......

I like to post inspirational messages on my office door each month.  I didn't realize how many people that I work with look forward to reading them.  On occasion they will even share a quote, I love it.   One month I put a message regarding life's challenges, and I had the famous saying "When Life gives you Lemons Make Lemonade". 

Ling Ling, one of the ladies I work with happened to bring in some lemons that month.  I made a few Lemon Meringue Pies and brought them to work for everyone to enjoy. That day Ling Ling wrote a note and posted it on my office door, "When Life gives You Lemons Give them to Bonnie, she'll make Pie". 😆

Pie Crust:

2 cups all-purpose flour
1/2 teaspoon salt
1 cup vegetable shortening
 1 egg beaten
2 Tablespoons ice water
1 Tablespoon vinegar

Combine flour and salt in a mixing bowl.  Cut shortening into flour until mixture is uniform.  Beat egg, vinegar and water together to blend.   Pour over flour mixture, stir with fork until all of the mixture is moist (if mixture is dry add small amounts of water).  Divide dough into half and shape round disc.   Wrap with plastic wrap and chill for 15 minutes.   Dust rolling pin and work surface with flour. Roll dough to a uniform thickness.  Roll a circle until 1 inch larger than pie pan, transfer to the 9-inch pie pan pressing gently into pan, Fold edge of crust under, crimp edges decoratively.  Refrigerate 1/2 hour.  Preheat oven to 450 degrees.  Prick entire surface evenly with fork.  Bake 8-10 minutes or until golden brown.  Cool on rack.

Lemon Filling

In a medium saucepan combine:

1/4 cup cornstarch
3 Tablespoons flour
1 3/4 cups sugar

Mix well then gradually add:

2 cups cold water, stir until smooth.

Over medium heat, bring the sugar, flour, cornstarch and water to a boiling, stirring constantly. Boil 1 minute until smooth and translucent.

Quickly stir in some of the hot mixture into 4 egg yolks slightly beaten.  Add the egg mixture back into the mixture and cook over low heat for 5 minutes stir occasionally.  Remove from heat and add in:

1/2 cup lemon juice
1 tablespoon grated lemon peel
1 tablespoon butter

Pour hot mixture into baked pie shell.  Top with meringue carefully sealing to edge of crust swirl the top decoratively.  Bake 7-9 minutes or until the meringue is golden brown.  Let cool completely o rack 2 1/2 - 3 hours.

Meringue

4 egg whites
1/4 teaspoon cream of tarter
1/2 cup sugar

In a medium bowl beat egg whites and ream of tarter with a mixer until frothy.  Gradually add in sugar 2 Tablespoons at a time does not allow sugar to dissolve.  Beat at high speed until soft peaks form.