LEMON FILLING
- 1 CUP OF SUGAR
- ½ CUP OF LEMON JUICE
- ZEST FROM 1 LEMON
- 1 ½ CUPS OF WATER
- 4 EGG YOLKS
- 3 TBSP OF BUTTER
- ⅓ CUP OF CORN STARTCH
MERINGUE
- 4 EGG WHITES
- ½ OF SUGAR
Add the sugar, lemon juice, lemon zest, corn starch, and water to a saucepan
Cook on medium low until it thickens
Temper the egg yolks in the mixture and bring it to a light bubbling
Add the butter
Pour the mixture into the pie crust
Meringue
Beat the eggs whites until soft peaks form
Incorporate sugar in slowly
Put the meringue on the pie filing
BAKE AT 350 FOR 20 – 25 MINUTES
PIE CRUST
- 1 ½ CUPS OF FLOUR
- ½ CUP OF COLD BUTTER
- 2 TBSP OF SUGAR
- 3 TBSP OF WATER
- ½ TSP OF SALT
Mix together the flour, sugar, salt, and butter
Slowly add in water until you form a dough
Refrigerate an hour before use
Roll the dough out in a circular shape leave overhang to create top of the crust
Poke the bottom of the pie pan with a fork
BAKE AT 400F FOR 12 MINUTES
Make sure to weigh down the middle of your with pie weights or other methods like beans
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