B
ButterSticks
Guest
BE WARNED! This recipe makes a VERY tart pie. If you prefer a sweeter pie add additional sugar.
Crust
2 c. flour
1/4 tsp. salt
1/3 c. sugar
2/3 c. butter OR 2/3 cup butter flavored shortening
2 Tbs. milk
1 egg
1/2 tsp. baking powder
Filling
7 egg yolks
1 1/2 Tbs. lemon zest
3/4 c. lemon juice
1 2/3 c. water
1 1/4 c. sugar (this makes a tart pie)
3 Tbs. butter
1/3 c. corn starch
Meringue
7 egg whites
1/2 tsp. cream of tartar
1 1/2 c. confectioner's sugar
Pre-heat oven to 375°. Mix together dry ingredients for the crust. Cut shortening or butter into dry ingredients (your bowl should be full of small clumps, when finished). A dd beaten egg and mix well. Add milk 1 tablespoon at a time until mixture holds together (add additional milk is necessary). Use a rolling pin to roll dough out to approximately 1 1/4 times the size of pie pan. Place dough in pan and finish edges.
Once your crust is in the pie pan, use a fork to prick holes in the dough (this keeps it from puffing up while baking). Make sure to get the bottom and the sides with the fork. Bake crust for 15 minutes or until beginning to brown. Remove from oven & lower the temperature to 325°F.
While the crust is baking, prepare the filling. Whisk together all filling ingredients, except the butter, in a heavy saucepan over medium heat. Use a whisk to stir constantly until the filling begins to boil (about 15 minutes). The filling should be fairly thick at this point and it will continue to thicken as the process continues. Remove filling from heat and whisk in butter. Continue stirring until butter is completely melted. Pour filling into baked crust.
Prepare the meringue using an electric mixer. Beat egg whites until foamy. Beat in cream of tartar. Gradually beat in sugar, 1/4 cup at a time. Continue to beat at high speed until egg whites are stiff and glossy (about 7 or 8 minutes). Use a rubber spatula to spread the egg white over the pie. Be sure that all edges of the pie crust are sealed with meringue. If you miss a spot, your meringue will shrink up.
Bake the pie for 25 minutes, then reduce the temperature to 275°F and bake for about 50 minutes more. The meringue should be set and a golden brown when the pie is ready. Remove from oven and cool completely. Store uncovered in the refrigerator. Serves 6-8.
Time Saver Option
Frozen pie shells or ready-made refrigerated pie dough can be used.
Crust
2 c. flour
1/4 tsp. salt
1/3 c. sugar
2/3 c. butter OR 2/3 cup butter flavored shortening
2 Tbs. milk
1 egg
1/2 tsp. baking powder
Filling
7 egg yolks
1 1/2 Tbs. lemon zest
3/4 c. lemon juice
1 2/3 c. water
1 1/4 c. sugar (this makes a tart pie)
3 Tbs. butter
1/3 c. corn starch
Meringue
7 egg whites
1/2 tsp. cream of tartar
1 1/2 c. confectioner's sugar
Pre-heat oven to 375°. Mix together dry ingredients for the crust. Cut shortening or butter into dry ingredients (your bowl should be full of small clumps, when finished). A dd beaten egg and mix well. Add milk 1 tablespoon at a time until mixture holds together (add additional milk is necessary). Use a rolling pin to roll dough out to approximately 1 1/4 times the size of pie pan. Place dough in pan and finish edges.
Once your crust is in the pie pan, use a fork to prick holes in the dough (this keeps it from puffing up while baking). Make sure to get the bottom and the sides with the fork. Bake crust for 15 minutes or until beginning to brown. Remove from oven & lower the temperature to 325°F.
While the crust is baking, prepare the filling. Whisk together all filling ingredients, except the butter, in a heavy saucepan over medium heat. Use a whisk to stir constantly until the filling begins to boil (about 15 minutes). The filling should be fairly thick at this point and it will continue to thicken as the process continues. Remove filling from heat and whisk in butter. Continue stirring until butter is completely melted. Pour filling into baked crust.
Prepare the meringue using an electric mixer. Beat egg whites until foamy. Beat in cream of tartar. Gradually beat in sugar, 1/4 cup at a time. Continue to beat at high speed until egg whites are stiff and glossy (about 7 or 8 minutes). Use a rubber spatula to spread the egg white over the pie. Be sure that all edges of the pie crust are sealed with meringue. If you miss a spot, your meringue will shrink up.
Bake the pie for 25 minutes, then reduce the temperature to 275°F and bake for about 50 minutes more. The meringue should be set and a golden brown when the pie is ready. Remove from oven and cool completely. Store uncovered in the refrigerator. Serves 6-8.
Time Saver Option
Frozen pie shells or ready-made refrigerated pie dough can be used.