Lemon Meringue Pie on Lemon Cookie Crust
1/2 cup butter
4 ounces cream cheese
1 egg yolk
1/4 cup sugar
1 tablespoon grated lemon rind
1 1/4 cups flour
2 cups boiling water
2 tablespoons finely grated lemon peel
1/4 cup butter, softened
1/8 teaspoon salt
1/2 cup sugar
4 egg yolks
1 cup sugar
1/2 cup cornstarch
2/3 cup lemon juice
For crust: In large bowl of electric mixer, beat together first 5
ingredients until mixture is blended. Beat the flour in until
blended. Place dough in floured wax paper, wrap securely, and
refrigerate for several hours. Roll dough out to measure a 12"
circle. Place dough in a 12" pie pan and pierce bottom with tines of
a fork. Bake in a 350ºF oven for about 30 minutes or until crust is
beginning to brown. Allow to cool in pan.
For filling: in saucepan off the heat, stir together the hot water,
peel, butter, salt and sugar. In a large bowl, beat the yolks,
sugar, cornstarch and lemon juice until thoroughly blended. Pour egg
yolk mixture into hot water mixture and stir until blended. Place
saucepan on low heat and cook, stirring constantly, until mixture
has thickened. Do not boil or filling will curdle.
For meringue, beat 5 egg whites until foamy. Continue beating, and
add a pinch of salt, a pinch of cream of tartar, 2/3 cup sugar (1
tbl. at a time), and 1 tsp. vanilla. Beat until meringue is stiff.
Fill crust with hot lemon filling. Swirl meringue
decoratively on top of hot lemon filling and cover every bit of
Bake in a 350ºF oven for 12-15 minutes or until
top is lightly browned. Cool for 3 hours before serving. For easy
cutting, use a wet knife.