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| Lemon Meringue Pie |
Crust
2 cups flour
1/2 cup of Wesson Oil
1/4 cup of milk
Combine and roll out between sheets of wax paper
Lemon Filling
1 cup sugar
5 tablespoons cornstarch
1- 3/4 cup water. . .mix into the sugar and cornstarch in a 6 cup
glass measuring cup
Add 5 beaten egg yolks. . whites set aside in a large metal or glass bowl
dash salt
The zest of 1 lemon
1/2 cup of fresh lemon juice
I throw it all into the microwave and stir it every 2 minutes on high until it has comes to a bubbly boil.
Add 3 tablespoons of soft butter and stir in.
While the filling is cooking. .
Beat your egg whites adding 1/2 teaspoon of cream of tartar
add 1/3 cup of white sugar
add 1 tablespoon of cornstarch
Beat the whites adding the sugar and cornstarch until the whites are
glossy and thick.
As soon as the filling is done, pour it into the cooled pie shell, and immediately after add the egg whites on top making little mounds until it is all covered and touching the crust. I only used 3 egg whites to make this meringue because I ruined 2 while I was separating them. Your meringue should be much higher.
Put it back in the oven at 350 F until it is golden brown .. I did mine about 22 -25 minutes.
If you put your meringue on your lemon filling when it is hot, it's not as likely to weep.
