Blue Ribbon Lemon Meringue Pie


1 9 inch pie crust
1 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
2 tablespoons butter
1 1/2 cups boiling water
1/3 cup lemon juice
2 teaspoons lemon zest
3 egg yolks


Mix sugar, salt, cornstarch. Add water and lemon juice. Cook over medium
heat stirring until thick and clear. Add egg yolk and mix slowly,
stirring constantly. Return to heat a nd cook one minute more. Add
butter and cool. Pour into pie shell.


To make meringue:
Beat 3 egg whites until shiny and peaks form. Fold in sugar and vanilla.
Beat one more minute. Spread meringue on lemon filling. Seal edges to
crust. Bake at 300 degrees for 30 minutes. Cool completely before
cutting.


Fool Proof Pie Crust

4 cups flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon apple cider vinegar
1 egg
1/2 cup water

Mix flour, shortening, sugar, and salt together. In small bowl mix
vinegar, egg and water. Beat well. Add this to the flour mixture. Blend
until mixed. Shaped into a ball and chill fifteen minutes. Divide in
half. Roll into a circle between parchment paper or wax paper. Several
inches larger than the pie pan. Prick holes in crust before baking for
pre-cooked crust. Bake at 425 degrees for 15-18 minutes for a single pie
shell. Fill as desired. This makes two nine inch single pie shells or
one double.


I got this recipe from a cookbook that was a part of a set of
encyclopedias that my family used when I was growing up. My mom gave me
the cookbook when I was sixteen years old. I first used this recipe when
I was nineteen years old and I made my first lemon meringue pie for
Bill. I had worked really hard all afternoon making the pie as a
surprise for his birthday. When he came in and saw the pie he couldn't
wait and immediately cut a piece. It was still warm and all of the
filling ran into the empty place in the pan. I was so upset because he
had ruined my beautiful pie. He has finally learned to be patient.

1 9 inch pie crust
1 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
2 tablespoons butter
1 1/2 cups boiling water
1/3 cup lemon juice
2 teaspoons lemon zest
3 egg yolks


Mix sugar, salt, cornstarch. Add water and lemon juice. Cook over medium
heat stirring until thick and clear. Add egg yolk and mix slowly,
stirring constantly. Return to heat a nd cook one minute more. Add
butter and cool. Pour into pie shell.


To make meringue:
Beat 3 egg whites until shiny and peaks form. Fold in sugar and vanilla.
Beat one more minute. Spread meringue on lemon filling. Seal edges to
crust. Bake at 300 degrees for 30 minutes. Cool completely before
cutting.


Fool Proof Pie Crust

4 cups flour
1 3/4 cups shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon apple cider vinegar
1 egg
1/2 cup water

Mix flour, shortening, sugar, and salt together. In small bowl mix
vinegar, egg and water. Beat well. Add this to the flour mixture. Blend
until mixed. Shaped into a ball and chill fifteen minutes. Divide in
half. Roll into a circle between parchment paper or wax paper. Several
inches larger than the pie pan. Prick holes in crust before baking for
pre-cooked crust. Bake at 425 degrees for 15-18 minutes for a single pie
shell. Fill as desired. This makes two nine inch single pie shells or
one double.

Diana Gonzalez