Lemon Meringue Pie

I finally got the time to bake a lemon meringue pie. I really wanted to make the pie taste and look great, since my last try failed. I adapted a recipe from Kitchen for Kids by Jennifer Low. I adapted it a bit to make it fit a   10-inch pie pan. Everyone at home though it looked better than the store bought.

makes 1 10-inch or 25 cm pie

Ingredients:

Pie shell:

• 1 and 1/3 cup (180 grams) all-purpose flour
• 4 tablespoons (30 grams) icing sugar
• 1/2 teaspoon (4 grams) baking soda
• pinch of salt
• 6 tablespoons (85 grams) butter, melted
• 2 tablespoons and 2 teaspoons (40 ml) vegetable oil
• 1 teaspoon (5 grams) white sugar

Filling:

1 and 1/3 cup (270 grams) white sugar

6 tablespoons (72 grams) cornstarch

4 tablespoons (30 grams) all-purpose flour

1 and 1/3 cup (315 ml) cold water

4 tablespoons (50ml) lemon juice (from about 2 lemons)

2 tablespoons (30 grams) butter

4 large egg yolks

Meringue:

• 4 large egg whites
• 2 /3 cup (83 grams) confectioner's sugar

Directions:

1. Preheat oven to 350 degrees F or 180 C.
2. To make the pie shell, mix together the flour, sugar, baking soda and pinch of salt. In another bowl, mix together the butter, oil and sugar. Gradually stir in the flour mixture thoroughly until it turns into a dough. Press evenly the pie crust into the lightly greased pie pan and prick the crust bottom woth a fork several times. Let the dough chill while preparing the filling.
3. To make the filling, in a large glass bowl (it should hold at least 4 cups or 1 liter), whisk together the sugar, cornstarch, flour and water. Heat in a microwave at medium power for 4 minutes, stirring halfway and at the end. It should thicken.
4. Whisk the lemon juice and the butter into the hot mixture. Cool the pie and stir in the egg yolks.
5. Spread the filling in the shells. Put on a baking sheet and bake for 25 minutes or until the shell is lightly golden and the filling is firm. Remove from the oven, yet leave the oven on.
6. While the pie is baking, make the meringue. To make it, in a small bowl, beat in the egg whites until fluffy and white. Gradually beat in the sugar until the meringue is white, glossy and fluffy.
7. Spread the meringue onto the pie. Make sure you cover the filling. Bake for 8 to10 minutes or until the meringue has golden flecks. 
8. Cool completely before serving.

Enjoy!