Lemon Meringue Pie

yields one 9" pie

Crust:
2 cups sifted flour
1 1/4 tsp  salt
1/2 cup wesson oil
1/4 cup cold milk

Mix flour and salt together.  In a cup, pour in oil and milk.  Do not mix!  Then, pour into flour and salt mixture.  Work dough into a ball. You can only stir it a little, then just push and shove the flour in.  Then it's ready to roll.  Bake at 350 for about 25 minutes. 
(Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)

Filling:
1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt

1 1/4 cups boiling water

Meringue:
4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar


Preheat your oven to 350°F and set a rack near the bottom of your oven.

Stabilizer for meringue:
Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.

Meringue directions:
In a large bowl, lightly beat the egg whites and cream of tartar to dissolve. Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important). Continue to beat on medium speed until stiff glossy peaks form. Then add the corn starch gel and beat to combine.
 
Filling directions:
In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.

Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer (it's done when it thickens), continuing to stir gently.

Immediately pour the filling into your prepared pie crust.

Right away, apply a large dollop of meringue. Spread the meringue to the edges of the pie.  Seal the pie completely by pressing the meringue against the crust. Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.

Bake the pie for 12-15 minutes until golden brown. Do not over cook as this will cause beading on the top of your pie.  I let it cool almost completely on the counter before moving to the fridge.  Enjoy!


Recipe found HERE