Little Lemon Meringue Pie

So thankful that I was able to find a Lemon Meringue Pie recipe good for two people. We would not have been able to finish the whole pie. Found this recipe in http://allrecipes.com.

Glenn and I are not big fans of lemony desserts but this was pretty good. :-) Also, the colder it is, the better it tastes. Of course, its best to have it on the same day.

Ingredients

• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon shortening
• 1 tablespoon cold butter (no substitutes)
• 1 teaspoon cold water
• FILLING:
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 cup cold water
• 1 egg yolk, beaten
• 2 tablespoons lemon juice
• 1 tablespoon butter
• MERINGUE:
• 1 egg white
• 1/8 teaspoon cream of tartar
• 2 tablespoons sugar

Directions

1. In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-in. circle. Transfer to two 10-oz. custard cups. Press dough 1-1/8. up sides of cups. Place on a baking sheet. Bake at 425 degrees F for 7-10 minutes or until golden brown

Crust before I placed them in the oven.

2. In a saucepan, combine sugar, cornstarch and salt. gradually stir in cold water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir half of hot filling into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and butter. Pour into pastry shells.

3. In a small mixing bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Spread evenly over hot filling, sealing edges to crust. Bake at 350 degrees F for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

Things to improve on:

1. I would have used smaller custard cups (ramekins) so its not fattening in one meal.

2. Lesser sugar for the meringue

3. Use iodized salt for the crust

** For custard cups, you can get it in Landmark, Makati at P40.00 each