Lemon Maringue Pie

 Ingredients

Crust:

  • 1 1/3 cup flour
  • 1/2 tsp salt
  • 1/3 cup butter
  • 3 tbsp cold water

Pie:

  • 1 2/3 cups sugar
  • 6 tbsp. cornstarch
  • 1/2 lemon juice
  • 4 eggs, separated
  • 1 1/2 cups very hot water
  • 2 tbsp. butter
  • 1/4 tsp cream of tarter

Instructions

Crust: Prepare as usual using food processor to crumb the mixture and then adding water minimally to create a ball. Roll into a 9" circle, put in pie dish and bake 425F 8-10 minutes.

Pie: Preheat oven to 350F. Combine 1 1/3 cups sugar, yolks, cornstarch and lemon juice in a pan. Add hot water, stirring constantly. Cook over low-medium heat, stirring constantly. Mixture will thicken when reaching boiling point. Remove from heat, add butter and fully incorporate until melted. Pour into the pie shell. Whip egg whites with cream of tarter to soft peaks, then add 1/3 cup sugar, beating all the while. Spread onto pie, making sure you seal the egges. Bake 12-15 minutes until meringue browns.