This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964.
I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.
For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time.
If no Pie Mix:
1 1/2 cups sugar
3 tablespoons corn starch
3 tablespoons flour
dash salt
1 1/2 cups water
3 egg yolks
the same butter, lemon rind, and juice.
05Roll remaining half of dough into circle between two sheets of wax paper.
06Place into pie pan, make standing rim, and prick with fork.
07Bake in oven 450°F for 8- 10 minutes.
08Remove pan from oven and set aside to cool.
09Reduce oven temperature to 425°F.
10Mix filling mix with sugar in a saucepan (not double-boiler).
11Add egg yolks and stir again.
12Add water, stirring constantly over medium heat, until mixture comes to a boil and thickens.
13Remove from heat and let cool. (this is when I zest and squeeze the lemon).
14Add butter, juice and zest.
15Let sit until meringue is ready.
16Put 5 tablespoons of the sugar into a measuring cup.
17Beat 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.
18Pour filling into pie crust.
19Spoon meringue over filling, making sure to seal the edges against the pie shell.