Lemon Meringue Pie from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuniga

Name: Lemon Meringue Pie from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuniga
Ingredients: Standard 9-inch pie plate, parchment, pie weights or dried beans or raw rice for blind baking the crust; 1 cup sugar; 4 large egg yolks; 2 cups water; ¼ teaspoon salt; 2 tablespoons lemon zest; ½ cup all-purpose flour; 1 teaspoon cream of tartar; 4 large egg whites; 4 tablespoons butter, sliced; ⅔ cup lemon juice; ½ teaspoon Mexican vanilla; 1½ cups granulated sugar, divided; ½ cup water; ½ cup chilled, unsalted butter, cubed; ¼ cup cold water; 1½ teaspoons white or apple cider vinegar; 1¼ cups all-purpose flour, plus more for work surface; ½ teaspoon salt

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The climate and soil in the Rio Grande Valley are ideal for growing citrus, and most of the year, citrus is readily available right in our backyards. My Tia Odilia, who resides in the RGV, regrette...

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Ingredients

Standard 9-inch pie plate, parchment, pie weights or dried beans or raw rice for blind baking the crust
1 cup sugar
4 large egg yolks
2 cups water
¼ teaspoon salt
2 tablespoons lemon zest
½ cup all-purpose flour
1 teaspoon cream of tartar
4 large egg whites
4 tablespoons butter, sliced
⅔ cup lemon juice
½ teaspoon Mexican vanilla
1½ cups granulated sugar, divided
½ cup water
½ cup chilled, unsalted butter, cubed
¼ cup cold water
1½ teaspoons white or apple cider vinegar
1¼ cups all-purpose flour, plus more for work surface
½ teaspoon salt