Definitely not wheat-free or vegan!
Scott and Helen’s Lemon Meringue Pie
Pie filling (ingredients adapted from The Fannie Farmer Cookbook):
5 tbsp cornstarch
5 tbsp flour
1?4 tsp salt
7/8 cup sugar
5 egg yolks, slight beaten
grated *rind of 3 small lemons or 1 large lemon
1?2 cup + 2 tbsp fresh lemon juice
2 tbsp butter
“Preheat the oven to 425 ?F (220 ?C). Line a 9-inch pie pan with the pastry dough, prick the dough all over and bake for 16-18 minutes, until lightly brown. Mix the cornstarch, flour, salt, sugar, and 1 1/2 cups water in a sauce pan. Cook over low heat, stirring constantly, until thickened, then cook 10 minutes more, stirring frequently, until clear. Remove from
the heat. Stir 1/2 cup of the hot mixture into the egg yolks, then stir the yolks into the remaining mixture and cook, stirring, for another 3 minutes. Remove from the heat and stir in the lemon rind, lemon juice, and butter. Let cool a bit. Spread the lemon mixture in the baked pie
shell and cover with the meringue. Run under the broiler until the meringue peaks are delicately browned, taking care not to burn them.”
*Avoid zest (white); it’s bitter.
Meringue topping:
whip until they are frothy:
5 egg whites
add:
1/2 tsp cream of tartar
whip egg whites until stiff but not dry.
beat in 1/2 tsp at a time:
3 tbsp sugar
beat in:
1/2 tsp vanilla
Bake 10-15 minutes.