Lemon Meringue Pie ~ Excellent

Using marshmallow creme instead of sugar in the meringue makes a denser meringue that maintains it's shape. As with all meringues, don't make it on a humid or rainy day, and cool it after baking in a draft free area.
Also, be sure to sufficiently cook the filling.


Pastry: 

1 1/3 cup all-purpose flour 

1/2 cup Crisco vegetable shortening, plain or butter-flavored

1/2 teaspoon kosher or coarse salt 

3 tablespoons ice water 

Filling: 

1 1/2 cups granulated sugar 

1/3 cup plus 1 tablespoon cornstarch 

1 1/2 cups water 

3 large egg yolks, beaten 

3 tablespoons butter 

1/2 cup fresh lemon juice 

Meringue: 

3 large egg whites, room temperature 

1/4 teaspoon cream of tartar 

1  jar (7 oz.) marshmallow creme

1/2 teaspoon vanilla extract 

For Pastry:Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork. 

Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. 

Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork. 

Bake crust at 425º for about 15 to 18 minutes, or until light golden brown. Cool completely before filling. 

For Filling:
Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute. 

Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; add lemon juice cook and stir 1 minute. Remove from heat. Stir in butter, mixing well. Pour into baked piecrust. 

For Meringue:
With electric mixer, beat egg whites and cream of tartar into soft peaks.. Beat in marshmallow creme, beating until stiff and glossy. Add vanilla. Do not under beat. 

Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking. 

Bake at 400º for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts. 



NOTES:Original recipe called for 1-1/2 cups sugar, but it was just a bit too sweet. It also calls for adding the lemon juice AFTER you finish cooking the filling, but the second time I made this the filling was runny. So I amended the recipe to add the juice and then continue cooking for one minute.

Also, you have to beat the meringue quite awhile after adding the marshmallow creme, or else it will shrink. Lesson learned the hard way.