Recipe

A A A

• 2 cups flour (sifted)
• 1/2 tsp salt
• 1/2 cup corn oil ( wesson)
• 1/4 cup milk (cold )
• 1 (3 oz) package lemon pie filling mix (not the instant )
• 2/3 cup sugar
• 3 egg yolks
• 1 3/4 cups water
• 2 tbsp butter
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 3 egg whites
• 1/4 tsp cream of tartar
• 6 tbsp sugar

• 1 Sift measured flour and salt into a bowl.
• 2 Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• 3 Pour liquid into bowl and stir with a fork.
• 4 Save half the dough to use later.
• 5 Roll remaining half of dough into circle between two sheets of wax paper.
• 6 Place into pie pan, make standing rim, and prick with fork.
• 7 Bake in oven 450°F for 8- 10 minutes.
• 8 Remove pan from oven and set aside to cool.
• 9 Reduce oven temperature to 425°F.
• 10 Mix filling mix with sugar in a saucepan (not double-boiler).
• 11 Add egg yolks and stir again.
• 12 Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
• 13 Remove from heat and let cool. (this is when I zest and squeeze the lemon).
• 14 Add butter, juice and zest.
• 15 Let sit until meringue is ready.
• 16 Put 5 tablespoons of the sugar into a measuring cup.
• 17 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.
• 18 Pour filling into pie crust.
• 19 Spoon meringue over filling, making sure to seal the edges against the pie shell.
• 20 Make peaks with spoon.
• 21 Brown pie 5- 10 minutes to desired color.
• 22 Cool pie on rack and avoid drafts.
• 23 Allow 3-6 hours for pie to firm up!