Lemon Meringue Pie

Recipe by Sweetiebarbara
READY IN: 4hrs 10mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • For the Crust
  • 2
    cups flour (sifted)
  • 12
    teaspoon salt
  • 12
    cup corn oil (Wesson)
  • 14
    cup milk (cold)
  • For the Filling
  • 1
    (3 ounce) package lemon pie filling mix (not the instant)
  • 23
    cup sugar
  • 3
    egg yolks
  • 1 34
    cups water
  • 2
    tablespoons butter
  • 2
    tablespoons lemon zest
  • 2
    tablespoons lemon juice
  • 3
    egg whites
  • 14
    teaspoon cream of tartar
  • 6
    tablespoons sugar
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DIRECTIONS

  • Sift measured flour and salt into a bowl.
  • Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
  • Pour liquid into bowl and stir with a fork.
  • Save half the dough to use later.
  • Roll remaining half of dough into circle between two sheets of wax paper.
  • Place into pie pan, make standing rim, and prick with fork.
  • Bake in oven 450°F for 8- 10 minutes.
  • Remove pan from oven and set aside to cool.
  • Reduce oven temperature to 425°F.
  • Mix filling mix with sugar in a saucepan (not double-boiler).
  • Add egg yolks and stir again.
  • Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
  • Remove from heat and let cool. (this is when I zest and squeeze the lemon).
  • Add butter, juice and zest.
  • Let sit until meringue is ready.
  • Put 5 tablespoons of the sugar into a measuring cup.
  • Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
  • Pour filling into pie crust.
  • Spoon meringue over filling, making sure to seal the edges against the pie shell.
  • Make peaks with spoon.
  • Brown pie 5- 10 minutes to desired color.
  • Cool pie on rack and avoid drafts.
  • Allow 3-6 hours for pie to firm up!
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