Originally printed in the pages of Simply Family Magazine’s February 2018 issue.
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article and photos by Carole Davenport
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 cup shortening
- 2 tablespoons cold butter
- 4 tablespoons iced water
- 3 tablespoons flour
- 3 tablespoons cornstarch
- 1 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 egg yolks
- 1 tablespoon butter
- 2 teaspoons fresh lemon peel finely shredded
- 1/3 cup freshly squeezed lemon juice
- 3 egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 6 tablespoons sugar
- Preheat oven to 450 degrees
- Mix the flour and salt. Using a pastry blender, cut in the shortening and butter until mixture is the size of small peas. Add the chilled water 1 Tablespoon at a time, mixing with your hands or a large fork after each addition. Form the pastry into a ball. Do not knead.
- Either lightly flour a smooth surface, or use a flour-dusted pastry cloth, place the pastry ball in the middle, flatten slightly with your palm, and roll from the center to the edge with a lightly floured rolling pin until the pastry forms a large circle approximately 12” in diameter.
- Gently ease the pastry onto a 9” pie pan and press lightly into position. Using your fingers, press the edge dough pastry to form a raised design along the rim of the pie pan trimming off any excess.
- After forming your pastry dough into your pie pan, prick dough with fork tines both on the bottom and sides. Bake for approximately 10 minutes at 450 degrees or until light brown. Allow it to cool to room temperature while making the lemon filling.
- Lower your oven temperature to 350 degrees in preparation for baking the meringue topping.
- In a small saucepan combine the dry ingredients. Slowly stir in the water, cook and stir over medium heat until thick and bubbly. Reduce heat to simmer and continue to cook for 2 minutes. Remove from heat.
- Separate the egg yolks from the whites setting aside the whites for the meringue. Using a wire whisk, beat the egg yolks slightly then very slowly add to the hot mixture, whisking constantly. Put the pan back on the burner and bring to a boil. Reduce heat and continue to cook for another two minutes. Remove pan from the heat adding butter, lemon peel, and the lemon juice. Gently stir all ingredients together until butter is melted and all are blended well.
- Gently pour the lemon filling into the cooked, cooled pie crust leveling out the filling.
- In a small mixing bowl, combine all the ingredients except for the sugar. Beat with an electric mixer until the whites form soft peaks. Gradually add the sugar beating well as you go and continue beating on high until the whites form stiff, glossy peaks. Immediately spread meringue topping over the lemon filling ensuring the meringue spreads entirely to the edge of the pastry crust to minimize shrinking of the topping.
- Bake the pie in the 350-degree oven for approximately 15 minutes until the peaks are golden brown. Remove and allow to cool before serving. If you want to serve the pie chilled, place in the refrigerator for up to two hours before cutting.
about the author…Carole Davenport is a Montana travel writer-photographer and content specialist on her blog https://divineviewtraveler.wordpress.com. She is co-authoring a soon-to-be-released cookbook #bitterrootfresh with her two daughters, filled with their original recipes and photographs.