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June 6, 2017

Blue Ribbon Lemon Meringue Pie

Minnesota State Fair

Blue Ribbon Lemon Meringue Pie

Quite a while back we tested some recipes in the vintage cookbook. More of a booklet, it was titled, “Great State Fair Recipes…A Collection of Minnesota State Fair Sweepstakes-Winning Recipes from 1906 to 1975.” great state fair recipes cook bookCakes, cookies and breads (three highly popular categories at fairs) make up most of the booklet’s collection. The church recipe section had this trusted lemon meringue pie. Blue Ribbon Lemon Meringue PieWe tweaked the recipe a bit, using only shortening for the crust versus half butter and half lard, plus added salt to the filling. It came out perfectly.

That testing day was a year or two ago. Somehow the pics and recipe kept getting set aside instead of posted, so my apologies. Here it finally is!slice of Blue Ribbon Lemon Meringue Pie

If you love lemon and meringue, this is a great “go to” recipe. If you are one to make MANY pies at a time, which many of you are, I now have a recipe that makes 40 pie crusts. Yes it’s true. If you ever need that, just drop me a line.

Cyndi

 

Blue Ribbon Lemon Meringue Pie

 

Crust:

1 1/2 cups all-purpose flour (+ extra for rolling out dough)

1/2 teaspoon salt

1/2 cup shortening

4-5 tablespoons ice cold water

 

Filling:

1 1/2 cups sugar

3 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons all-purpose flour

1 1/2 cups hot water, divided

2 tablespoons butter

3 eggs yolks, lightly beaten

1/3 cup fresh lemon juice

1/2 teaspoon lemon zest

 

Meringue:

3 egg whites

1 teaspoon fresh lemon juice

6 tablespoons sugar

 

For Crust: Preheat oven to 450 degrees F. Sift flour and salt together. With a pastry blender, cut in shortening, a tablespoon at a time, until all loosely blended (coarse texture). Sprinkle in ice cold water, while continuing to blend, until ingredients are fully combined and you have a moist, but not over-mixed dough. On nonstick surface (lightly floured cutting board, pastry cloth, or baking mat), roll out dough to a 1/8-inch thick circle (about 12 inches wide). Make it large enough to fit in a 9-inch round glass pie plate, leaving a 1/4-inch overhang. Press into pan. Fold edges under and flute. Gently prick bottom and sides with a fork. Bake for 10-12 minutes or until light golden brown. Allow to cool while you make filling.

For Filling: In a medium saucepan, mix sugar, cornstarch, salt, and flour. Place over medium high heat and slowly add hot water while whisking. Bring to a boil, stirring constantly. Reduce heat. Simmer 5 minutes. In small bowl, temper the egg yolks by mixing them with one cup of the hot sugar mixture. Move egg mixture back to the saucepan. Slowly stir in butter, lemon peel, then lemon juice; each small amounts at a time, all while constantly stirring. Bring to a boil, stirring constantly. Cook 4 minutes or until thickened. Pour into shell. Cool to room temperature.

For Meringue: Preheat oven to 350 degrees F. Beat egg whites with fresh lemon juice until soft peaks form. Gradually add sugar, while beating, until stiff peaks form. Spread meringue over filling. Bake 12-15 minutes or until meringue lightly browns. Cool completely before serving. Refrigerate leftovers, if any.

-Recipe (adapted) from Great State Fair Recipes…A Collection of Minnesota State Fair Sweepstakes – Winning Recipes from 1906 to 1975