I don’t know what I did years ago, but I totally screwed this pie up. Since then, I’ve been afraid to try again. Then my sister in law brought over some fresh lemons off her tree and I decided, why not? I make a damn good crust, so let me build from there, right? Well, I did have to search a few recipes to figure out how much cornstarch to use, but other than that, I just winged it. Turned out AMAZING! Oh, and by the way, the cornstarch amounts vary from 3 to 6 tablespoons. I decided to go for the gusto. 6 baby! And it worked. I hope you like!

Fresh and Creamy Lemon Meringue Pie:

Filling:

1/2 cup fresh squeezed Lemon juice (about 3) – $.99 (free, thanks to SIL)
1 1/4 cups sugar – $.45
6 Tbsps Cornstarch – $.40
4 Eggs yolks – $.60
1 Tbsp butter, melted – $.20
1 Tbsp fresh grated lemon zest (about 2 of your lemons)
1/8 tsp salt – pantry
2 cups water, 1/2 cup cold and 1 1/2 cup boiling hot

Meringue:

1/2 cup sugar – $.15
4 egg whites – see above
1/4 tsp cream of tartar – pantry

Homemade Crust:

1 cup flour – $.75
1/4 tsp salt – pantry
1 Tbsp sugar – pantry
3 Tbsps very cold butter – $.60
3 Tbsps very cold lard – $.45
2 to 3 tablespoons ice cold water

COST: $3.60 for us lucky folks! ($4.59, if you have to buy your lemons)

Prepare Crust:

Heat oven to 475. Combine flour, sugar and salt in large bowl; cut very cold butter and lard (even if you have to freeze it) into small dices and mix with flour mixture. Use your hands and fingers and squeeze and mix till flour and butter/lard are well incorporated. Mixture will have some small pebbles, which is perfect!

Next, stir in cold water with fork or fingers (I prefer fingers) just until flour is moistened. Form a ball with the lightly mixed dough and wrap in plastic wrap. Place in freezer immediately. Chill for 30 mins.

After 30 minutes, remove plastic wrap, but use to place on top of dough as you roll out on lightly floured surface. Make a 12 to 14 inch circle and place rolled dough in pie pan. Press firmly against bottom and sides. Pinch/crimp ends and prick bottom of crust with a fork. Bake for 8 to 10 minutes or until lightly browned. Remove and set aside. Important: Reduce oven temp to 325, right now.

Now for lemon filling:

Mix 1 1/4 cups sugar with 6 Tbsps cornstarch and 1/8 tsp salt in a deep mixing bowl. Next, add in 1/2 cup cold water, lemon zest and fresh squeezed lemon juice and whisk together till well blended. Add egg yolks, one at a time and whisk, then add melted butter along with 1 1/2 cups boiling water, continuing to whisk the entire time.

Set pan over medium to high heat and stir until mixture comes to a boil. At least 6 to 7 minutes. Once to boil, reduce heat to medium heat and continue cooking and stirring for 1 more minute.

Pour lemon filling into prepared pie crust and set aside while you prepare meringue.

Meringue:

In a deep glass bowl, beat your egg whites and cream of tartar with a mixer on high speed, until very foamy. Lift your bowl and look on bottom to make sure no liquid whites remain.

Continue beating on high while you add sugar, 1 tablespoon at a time. Once all sugar is added, beat till whites hold stiff peaks.

Spoon meringue onto lemon filling and bake at 325 about 20 to 25 minutes, or until meringue is nicely browned. Once cooked, let cool at least 3 hours before serving.

GRAND TOTAL: $3.60 for us lucky folks! ($4.59, if you have to buy your lemons)