Guest Author - Sandra L. Garth

When talking about sweet lemon treats, you have to include the classic, Lemon Meringue Pie. Personally, making pie dough from scratch has been relegated to the same category as cooking regular rice the long way. I’ve stopped berating myself for not mastering those two culinary techniques. Pre-made pie shells and dough mix, has made the process easier. Better still and much to my delight, the fairy godmother of pie dough has seen fit to grace me with her presence. After 30 years, the mister decided to bake pies. My husband makes the flakiest and most tender piecrust I’ve ever had. Let me tell you my domestic inner goddess was not offended. Always willing to share, he reveals his Lemon Meringue Pie recipe and his five no fail steps to the best piecrust ever.

Frank’s Lemon Meringue Pie
1 ½ cups sugar
½ cup cornstarch
¼ tsp salt
4 egg yolks
1 ¾ cup water
2/3 cup lemon juice
3 TBS butter
1 tsp grated lemon rind (optional)
1-2 drops of yellow food coloring (optional)
Baked 9-inch pie crust
Meringue

• In a large saucepan, combine sugar, cornstarch and salt. In a separate mixing bowl blend egg yolks, water and lemon juice (If you have fresh squeezed ok, but it will still turn out well with bottled juice). Blend ingredients with a wire whisk 1-2 minutes till foamy, then stir into the sugar mixture.
  
• Cook over medium heat, and don’t stop stirring whatever you do until the mixture thickens and boils. Remove pan from the heat and stir in butter, lemon rind, and food coloring (if you’re using it).
  
• Spoon into prepared pie shell and then make your meringue. Spread the meringue over the still hot lemon filling, taking time to spread to the edges to seal. Bake at 325° for 25- 30 minutes. Let pie cool before slicing and store leftovers (if there are any) in the refrigerator.

Pie Crust
1 ¼ cups all purpose flour
½ tsp salt
1/3 cup plus 1 TBS shortening
3-4 TBS ice water

• Mix the flour and salt then cut in shortening with a pastry blender or two knives until mixture is crumbly. Sprinkle ice water a tablespoon at a time over mixture.
  
• Mix with a fork just until dry ingredients are moistened, too much water and your dough will be tough. Shape dough in a ball, cover with plastic wrap and refrigerate for at least 30 minutes.
  
• When ready to use, roll dough out onto a lightly floured surface. Take the extra time to keep dough in a circle, but don‘t play around with it too much. Gently lift the dough and place in the pie plate. Trim any excess edges and prick bottom and sides with a fork. Fill as directed.

Tips for a Perfect Crust

1. Precise measurements are a must.
   
2. Learning to determine the correct amount of water by sight and touch is important also, due to temperature and humidity of kitchen.
   
3. Blend dry ingredients with water until you have pea size particles.
   
4. Refrigerate dough covered with plastic wrap for at least 30 minutes.
   
5. Roll dough out in a circle, starting at center and rolling outward to keep circle shape.

Meringue
3 egg whites
½ tsp cream tartar
1/3 cup sugar
½ tsp vanilla extract

• The beaters and bowl should be completely grease free so that you will get the desired volume from your beaten egg whites. Beat egg whites and cream of tartar in a large bowl at medium speed of an electric mixer until soft peaks form (when you lift the beaters the meringue will turn under slightly).
  
• Add the sugar, 1 TBS at a time beating at high speed till stiff peaks form and the sugar has dissolved. Stir in vanilla just until blended, too much mixing will break down the meringue. Use as directed for the chosen recipe.