![]() If you decide to make a my Homemade Graham Cracker Crust make it ahead of time and allow it to cool completely before the filling is made. If you like this pie you will love my Key Lime Pie, check it out HERE. There is nothing more refreshing than a slice of cool and creamy Lemon pie on a beautiful spring day. While this pie can be enjoyed anytime of year it just says spring to me. This pie taste like pure sunshine and is the perfect no bake pie anytime of year. The buttery graham cracker crust serves as a base to a luscious lemon filling that has the perfect balance of sweet and tart. ![]() Rise to the occasion! If using self-rising flour, there is no need to add salt.Unbelievably light and airy this Lemon Cream Pie is a lemon lovers dream.Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.For the best meringue, be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.Cover and refrigerate cooled pie until serving. Bake 8 to 12 minutes or until meringue is light brown.Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Beat in sugar, 1 tablespoon at a time continue beating until stiff and glossy. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.Stir in butter, lemon peel, lemon juice and food color. Boil and stir 2 minutes remove from heat. Immediately stir at least half of hot mixture into egg yolks stir back into hot mixture in saucepan.Cook over medium heat, stirring constantly, until mixture thickens and boils. In 2-quart saucepan, mix sugar and cornstarch gradually stir in water. Bake 8 to 10 minutes or until light brown cool on cooling rack. Prick bottom and side of pastry thoroughly with fork. Fold and roll pastry under, even with plate flute as desired. Trim overhanging edge of pastry 1 inch from rim of pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Fold pastry into fourths place in pie plate. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. If refrigerated longer, let pastry soften slightly before rolling. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. Wrap in plastic wrap refrigerate about 45 minutes or until dough is firm and cold, yet pliable. Shape into flattened round on lightly floured surface. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Small check mark in a circle icon 1/2 teaspoon vanilla.Small check mark in a circle icon 6 tablespoons sugar.Small check mark in a circle icon 1/4 teaspoon cream of tartar.Small check mark in a circle icon 3 egg whites.Small check mark in a circle icon 2 drops yellow food color, if desired.Small check mark in a circle icon 1/2 cup lemon juice.Small check mark in a circle icon 2 teaspoons grated lemon peel.Small check mark in a circle icon 3 tablespoons butter or margarine.Small check mark in a circle icon 1 1/2 cups water.Small check mark in a circle icon 1/3 cup plus 1 tablespoon cornstarch.Small check mark in a circle icon 1 1/2 cups sugar. ![]()
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