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1
Position rack in center of oven and preheat to 450 F. Unfold pie crust.
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2
Press out fold lines.
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3
If crust cracks, wet fingers and push edges together.
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4
Sprinkle flour over crust.
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5
Place crust floured side down in 9-inch-diameterglass pie dish.
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6
Fold edges over; crimp decoratively.
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7
Pierce crust all over with fork.
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Bake till crust is pale golden brown, about 12 min.
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9
Cold crust completely on rack.
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10
Whisk 1 1/4 c. sugar, water, 5 Tbsp.
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11
cornstarch, egg yolks, lemon peel and salt in heavy medium saucepan to blend.
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Whisk over medium heat till mix comes to boil.
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13
Whisk over medium heat till mix comes to boil.
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Whisk till mix thickens, about 2 min.
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15
Remove from heat.
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Add in lemon juice and butter; whisk till smooth.
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Cold completely, stirring occasionally, about 1 hour.
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18
Preheat oven to 350 F. Mix 1/3 c. sugar and 1 Tbsp.
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cornstarch in small bowl.
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Beat egg whites in large bowl till foamy; add in cream of tartar and beat till soft peaks form.
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21
Add in sugar mix 1 tablespoonful at a time,beating till stiff peaks form after each addition.
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22
Spread cooled lemon filling in crust.
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23
Spoon dollops of meringue around edgeof pie atop filling.
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24
Spoon remaining meringue onto center of pie.
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25
Spread meringue to cover filling, mounding in center and sealing completely to crust edge.
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26
Using rubber spatula or possibly spoon, swirl meringue decoratively, forming peaks.
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Bake pie till meringue peaks are light brown, about 12 min.
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28
Transfer to rack and cold completely.
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chill pie till cool, about 1 1/2 hrs.
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30
(Can be prepared 3 hrs ahead.
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Keep refrigerated.)
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32
8 Servings
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NOTES : In the good old days, when everyone baked, the bake sale offered cooks a chance to strut their stuff.
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34
The competition was friendly butcutthroat, and winners were determined by whose sweets sold first-and atwhat premium price.
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In celebration of those leisurely times, here is aclassic lemon meringue pie.
