LEMON MERINGUE PIE

Steps:

• Sift measured flour and salt into a bowl.
• Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
• Pour liquid into bowl and stir with a fork.
• Save half the dough to use later.
• Roll remaining half of dough into circle between two sheets of wax paper.
• Place into pie pan, make standing rim, and prick with fork.
• Bake in oven 450°F for 8- 10 minutes.
• Remove pan from oven and set aside to cool.
• Reduce oven temperature to 425°F.
• Mix filling mix with sugar in a saucepan (not double-boiler).
• Add egg yolks and stir again.
• Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
• Remove from heat and let cool. (this is when I zest and squeeze the lemon).
• Add butter, juice and zest.
• Let sit until meringue is ready.
• Put 5 tablespoons of the sugar into a measuring cup.
• Beat egg whites with cream of tarter until frothy. Add 1 tablespoon of sugar and continue beating until whites start to stiffen. Gradually add remaining sugar while continuing to beat. Continue to beat until meringue forms stiff peaks.
• Pour filling into pie crust.
• Spoon meringue over filling, making sure to seal the edges against the pie shell.
• Make peaks with spoon.
• Brown pie 5- 10 minutes to desired color.
• Cool pie on rack and avoid drafts.
• Allow 3-6 hours for pie to firm up!