Author Notes: This is the lemon pie of my childhood, a perfect concoction of intensely lemony custard and cloud-like meringue. You won't find here any of that scary gelatinous "lemon" stuff too often used.
I've NEVER had a better lemon pie.
That's all there is to it. - em-i-lis
Makes 1 pie
For the crust
- 2 cups all-purpose flour, sifted
- 1½ teaspoon salt
- ½ cups canola oil
- ¼ cups milk
- Preheat oven to 350. Place the sifted flour and salt into a bowl and whisk well. Pour in oil and milk, and, using a fork, mix well to combine.
- Between two sheets of waxed paper, roll out your crust to desired thickness (for this pie, I like the crust to be on the thin side) and invert over a pie plate. Line with pie weights or foil/beans, and bake 10-15 minutes, until light golden brown. Remove from oven and set crust aside to cool. Reduce oven temp to 325.
For the lemon filling and meringue
- 4 eggs, separated
- grated zest of 1 lemon
- 1/3 cup freshly squeezed lemon juice
- 3 tablespoons water
- 1 cup sugar, divided
- Preheat oven to 325. Put egg yolks in top of a double boiler and whisk until thick. Add the lemon zest, juice, water and 1/2 c sugar, beat well and cook over the hot water. Reserve.
- Beat the egg whites in a mixing bowl until stiff. Add the remaining sugar and continue beating until sugar is blended into the whites. Fold 1/2 of the meringue into the warm yolk and lemon mixture to lighten. When everything is well combined, pour the mixture into the baked pie crust.
- Using a spoon or spatula, drop dollops of the remaining meringue in a circle around the pie’s periphery. Bake in the oven until the meringue is lightly browned, approximately 15-20 minutes.
- This recipe was entered in the contest for Your Best Citrus Recipe