Shirley Jarman submitted and won the National Beekman Contest with this recipe. That’s right, she won a trip to NY and everything from our very own St. Louis, MO. We’re so proud of her! She is wonderful and so is her pie. It was the BEST lemon meringue I’ve ever had! And now we know it is the VERY best because she won the national contest!
“Makes My Mouth So Happy!” Lemon Pie
yield 8 servings
Pastry:
1 cup flour
1/2 tsp. salt
1/3 cup + 1 Tbs. shortening
2-3 Tbs. cold water
Filling:
3 eggs yolks (you’ll use the whites later! Don’t toss ’em.)
1 1/2 cups sugar
1/3 cup + 1Tbs. cornstarch
1 1/2 cups water
3 Tbs. butter
2 tsp. grated lemon peel
1/2 cup fresh squeezed lemon juice (not that bottled stuff. You squeeze these lemons with love :-))
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar
1/2 tsp. vanilla
1. To Make Pastry: In medium bowl, mix flour and salt. Cut in shortening (with pastry blender or 2 table knives) until coarse crumbles. Sprinkle with cold water 1 Tbs. at a time. Toss with fork until all flour is moistened. Gather pastry in a ball. Shape into flat disk about 1-2″ thick and wrap in plastic wrap. Fridge for 45 minutes or overnight.
2. Preheat oven 475 degrees. Thaw pastry 5 minutes at room temperature. Roll 2 ” larger than an upside-down 9″ pie plate. Fold into fourths and place into pie plate. Unfold and crimp edges. Dock the bottom and sides of the pastry with a fork. (Dock is an hold term for creating a deficit like in the term “dock your pay.”) Bake 8-10 minutes or until golden brown. Cool
3. To Make Filling: reduce oven to 400 degrees. In small bowl, beat yolks with fork. In saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly until boiling. Boil 1 minute. Temper the eggs (add a little of the hot mixture to the eggs until half of the hot mix is in the yolk mix, then add the entire yolk mix into the saucepan. Add raw yolk into a hot mixture and you’d get scrambled eggs.) Boil and stir 2 minutes. Remove heat. Stir in butter, lemon peel, and lemon juice. Pour into crust.
4. To Make Meringue: Beat eggs whites and cream of tartar on high until foamy. Beat in sugar 1 Tb. at a time. Beat until stiff and glossy. Beat in vanilla. Spoon onto hot pie filling. Spread and seal over the topping. Sprinkle the meringue lightly with sugar.
5. Bake 8-12 minutes or light brown on top. Cool 2 hours. Cover and fridge until serving.
This has been shared on Well Seasoned Life
It’s a beautiful pie! I love lemon meringue pie. Such a classic. Thanks for sharing on Sweet Indulgences Sunday.
[…] Previous Post Updated ** The Lemon Meringue Pie I had posted earlier in November has now won FIRST PLACE in the National Beekman Heirloom Recipe […]
can i use something other than shortening? thanks!
Shortening can almost always be substituted with butter. But it will change the flavor. Most of the pie crust recipes I find use butter now instead of shortening. This is an old, passed down recipe from her mom that was from a time most people used shortening. If you don’t want the trans fats, I know Crisco started making their shortening without trans fats. Or at least not enough to put on the nutritional label….
Thanks Mary Ellen!
[…] Previous Post Updated ** The Lemon Meringue Pie I had posted earlier in November has now won FIRST PLACE in the National Beekman Heirloom Recipe […]