Trina's Famous Lemon Meringue Pie
Mom’s Best Short Crust
Traditional Pie Crust -Quick Directions
Cream together, in Food Processor
1 cold egg
½ cup shortening or lard
½ cup butter
1 tablespoon vinegar
1 tablespoon brown sugar
5 drops Pure Vanilla Extract
2 tablespoons cold water
¼ teaspoon xanthan gum
2 cups
Astoria Mills Pastry Flour Mix # 2
Step One - Lemon Filling
Prepare all ingredients ahead.
Step One: Mix first four ingredients together in a sauce pan until blended. Turn on heat and stir until mixture just comes to the boil and thickens.
1 cup cold water
1/4 cup corn starch
1/4 cup cold milk (or substitute)
3/4 cup sugar (or substitute)
Step Two: Separate bowl.
Temper 3 egg yolks beaten together with 1 egg white by pouring a little of the hot mixture into the egg mixture and whisking quickly so the eggs do not curdle. When sufficiently mixed together add the two mixtures together in the sauce pan, all the while simmering very slowly.
Remove Sauce pan from heat and add
1 tablespoon Butter
juice from 2 lemons ( 1/4 cup)
Grated rind from one lemon (1 tablespoon)
Pour mixture into Pre-baked Mom’s Best Pie Crust
Meringue
3 egg whites
adding 4 tablespoons sugar
1/4 teaspoon Salt
In an electric mixer, Beat egg whites until stiff peaks form adding sugar and salt gradually. Spread on top of warm lemon pie filling. With a spoon, create peaks in the meringue.
Place Pie in heated oven 350°F for about 5 min. or until meringue is just golden at the edges. Watch closely, the edges brown quickly.
See Astoria Mills Cooking & Baking System e-book Free with your purchase of Astoria Mills Mixes, for other pastry recipes.
'Patti's Pastry Discovery' - an egg free gf pastry
'Almost Puff Pastry' - a rich delicacy, for special french tarts, chicken a-la-king etc. and more.
Remember: with Astoria Mills proprietary Enrichment formula, even a piece of pie is more nutritious!
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(free with your purchase of mixes)