Lemon Meringue Pie
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Lemon Pie Mix
2 1/2 c. pre sweetened lemonaid
1 c. plus 2 t. cornstarch
1 1/4 c. sugar
1 t salt
Mix well and use within 6-8 months.
Lemon Filling
1 1/4 c. lemon pie mix
3 egg yolks
1/2 c. water
2 c. water
2 T. butter or margarine
Mix together pie mix, yolks and 1/2 c. water. Then add 2 c. water and mix.
Cook in microwave until thickened, stirring every 2 minutes. Once thickened add butter and stir until melted.
Meringue
3 egg whites
1/4 t. cream of tartar
1/2 t. vanilla
6 T. sugar
Combine egg whites, cream of tartar and vanilla. Mix with mixers, gradually adding sugar. Beat until stiff peaks form.
Pie Crust
2 1/2 c. flour
1 c. shortening
1/2 t. salt
1 egg, beaten
1/3 c. ice water
1 T. vinegar
Cut shortening into sifted flour and salt. Add egg, water and vinegar to flour mixture. Knead about 10 times and roll out. Bake at 425 for 8-10 minutes
Place lemon pie filling in already baked pie crust. Carefully spread meringue on top. Bake at 400 for 8-10 minutes or until golden.