*  Exported from  MasterCook  *
 
                        BAKE-SALE LEMON MERINGUE PIE
 
 Recipe By     : Bon Appetit via Epicourious
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mc                               Pie
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    refrigerated pie crust (half of 15-ounce -- room
 temperature 1
                         package)
    1      teaspoon      all purpose flour
    1 1/4  cups          sugar
      1/3  cup           sugar
    1 1/2  cups          water
    6      tablespoons   cornstarch
    5      large         eggs -- separated
    1      tablespoon    grated lemon peel
    1      Pinch         salt
      1/2  cup           fresh lemon juice
    2      tablespoons   unsalted butter -- (1/4 stick)  room
                         temperature
      1/2  teaspoon      cream of tartar
 
 Position rack in center of oven and preheat to 450°F. Unfold pie crust.
 Press out fold lines. If crust cracks, wet fingers and push edges together.
 Sprinkle flour over crust. Place crust floured side down in 9-inch-diameter
 glass pie dish. Fold edges over; crimp decoratively. Pierce crust all over
 with fork. Bake until crust is pale golden, about 12 minutes. Cool crust
 completely on rack.
 Whisk 1 1/4 cups sugar, water, 5 tablespoons cornstarch, egg yolks, lemon
 peel and salt in heavy medium saucepan to blend. Whisk over medium heat
 until mixture comes to boil. Whisk over medium heat until mixture comes to
 boil. Whisk until mixture thickens, about 2 minutes. Remove from heat. Add
 lemon juice and butter; whisk until smooth. Cool completely, stirring
 occasionally, about 1 hour.
 Preheat oven to 350°F. Mix 1/3 cup sugar and 1 tablespoon cornstarch in
 small bowl. Beat egg whites in large bowl until foamy; add cream of tartar
 and beat until soft peaks form. Add sugar mixture 1 tablespoonful at a time,
 beating until stiff peaks form after each addition.
 Spread cooled lemon filling in crust. Spoon dollops of meringue around edge
 of pie atop filling. Spoon remaining meringue onto center of pie. Spread
 meringue to cover filling, mounding in center and sealing completely to
 crust edge. Using rubber spatula or spoon, swirl meringue decoratively,
 forming peaks. Bake pie until meringue peaks are light brown, about 12
 minutes. Transfer to rack and cool completely. refrigerate pie until cold,
 about 1 1/2 hours. (Can be prepared 3 hours ahead. Keep refrigerated.)
 8 Servings 
 Bon Appétit  July 1995 
 
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 NOTES :  In the good old days, when everyone baked, the bake sale offered
 cooks a chance to strut their stuff. The competition was friendly but
 cutthroat, and winners were determined by whose sweets sold first-and at
 what premium price. In celebration of those leisurely times, here is a
 classic lemon meringue pie.

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