Lemon Meringue Pie

Hello spring!  Okay maybe not because we are still suppose to get 5-9 inches of snow and I cannot see my grass yet and the weather is still not over 30 degrees.  So let me dream of a beautiful spring while eating this amazing lemon fluffy pie.

So yes making this pie is my way of telling old man winter to move out because I want grass, flowers, and warm weather.

But this is the best lemon meringue pie you will ever have and isn't it pretty?

Crust:

1 stick butter (cold and cut)

1 1/3 Cup Flour

1/4 Teaspoon Salt

3-4 Tablespoon Very Cold Water

Preheat oven to 350*

Sift flour and salt into bowl and mix in butter with hands or food processor until very crumbly.  Mix in very cold water until dough forms into a ball.

Put flour onto surface and roll dough into round 1/4 thickness and 9".  Place into pie plate and bake for 20 mins take out and cool.

Lemon Filling:

1 ½ c. sugar

½ c. cornstarch

¼ tsp. salt

2 ¼ c. water

2 Tbsp. grated lemon peel

4 egg yolks

3 Tbsp. butter

½ c. lemon juice

In a medium-sized pot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly. Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice. Pour into pie crust and cool

Meringue:

5 egg whites (at room temperature)
¼ tsp cream of tartar
½ c. sugar

Pre heat oven to 325*

 In a mixing bowl, beat egg whites and cream of tartar until foamy and white. Gradually add ½ c. sugar beating until stiff peaks form.
Top pie with meringue and bake about 10 minutes or until meringue is lightly browned. Chill until set.