Lemon Meringue Pie

I don’t often bake pies, somehow getting the crust just right seems to be something magical.

This one came out good, not overly sweet. Perhaps a practice run for Thanksgiving, maybe not……..

I have made this filling less the crust for lemon pudding.

Lemon Meringue pie
(or substitute Lime(add one or two drops of green food coloring))

This is a recipe that accompanied an Oster food processor.
This is a two piece bowl type that sits in top of an Oster motorized base that can also be used as
a blender.

Small capacity but it cuts down on the number of appliances instead  having a separate dedicated food processor.

1/2 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
6, 1 inch pieces lemon peel
place the above in the food processor bowl
process till lemon is finely grated


empty mixture into a 2 quart saucepan
now add to the food processor again,
1/2 cup sugar
1/3 cup lemon juice, preferable fresh squeezed
2 tablespoons butter, melted.
3 egg YOLKS
cover and process till smooth.

add to the 2 quart saucepan
add 2 cups water and heat constantly stirring
when mixture boils, cook and stir one minute.
The mix should be thick and glossy.

remove from heat an add to a baked pie shell


for the Meringue:
beat the three egg whites separated from above egg yolks used for lemon filling
add 1/2 teaspoons vanilla extract and
1/4 teaspoon cream of tartar
continue beating gradually adding sugar
till soft peaks form.
place the meringue on top of the lemon  filling
bake 12 to 14 minutes or until lightly browned.


IMG_3633IMG_3634I made the crust also in the food procesor, evidently it worked out well.

IMG_3627We have this plastic circular pouch that you place the pie dough in and zipper it up, then roll it out.

it makes it easier than using plastic wrap.

IMG_3628fluted the edge with my fingers.

Use a fork to perforate the bottom of the crust to prevent the crust raising off the pie pan.

Bake it before adding filling.

your favorite single crust recipe will do.

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November 2013
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