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.