Homemade Lemon Meringue Pie

Ingredients

 * pastry
 * 1⅓ cups all purpose flour
 * 2 tbs sugar
 * ½ tsp salt
 * ½ cup margarine
 * 4 tbs cold water
 * lemon filling
 * 4 large lemons
 * 1¾ cups sugar
 * ¾ cup cornstarch
 * ¼ tsp salt
 * 2¼ cups water
 * 6 eggs, separated
 * 2 tbs butter
 * meringue
 * 6 egg whites from above + 2 more whites
 * ½ tsp cream of tartar
 * ¾ cup sugar

Directions

 * Pastry:
 * 1) Mix flour, sugar, salt in bowl.
 * 2) Cut in margarine until coarse crumbs form.
 * 3) Add water, tossing until pastry comes together.
 * 4) Roll pastry out on floured surface to a 13 inch circle.
 * 5) Roll pastry up on rolling pin, unroll into 9 inch pie plate.
 * 6) Fit into plate.
 * 7) Roll edge under for stand up edge, flute.
 * 8) Chill 30 min.
 * 9) Heat oven to 425 degrees.
 * 10) Prick crust all over with a fork.
 * 11) Line with foil, fill with dried beans.
 * 12) Bake 15 min.
 * 13) Remove foil and beans.
 * 14) Bake 10 min. or until edge is golden.
 * 15) Cool.


 * Filling:
 * 1) Grate 2 tbs rind squeeze ¾ cup juice from lemons.
 * 2) Mix sugar, cornstarch, salt in saucepan.
 * 3) Stir in water, lemon juice.
 * 4) Cook stirring until thickened and bubbly.
 * 5) Cook another 3 min. stirring.
 * 6) Remove from heat.
 * 7) Beat yolks in bowl, stir in ½ cup hot lemon mixture in pan.
 * 8) Cook stirring 1 min. (don't overcook).
 * 9) Off heat, add butter, rind.
 * 10) Pour into crust.
 * 11) Heat oven to 325 degrees.
 * 12) Beat 8 egg whites and cream of tartar in bowl until foamy.
 * 13) Beat in ¾ cup sugar until stiff peaks form.
 * 14) Spoon meringue over filling, spreading to edge of crust.
 * 15) Bake 33 min.
 * 16) Cool.
 * 17) Refrigerate 1 hour.

Contributed by:

 * Catsrecipes Y-Group