Nanny's Lemon Fluff Pie

For the crust

• 2 cups all-purpose flour, sifted
• 1½ teaspoon salt
• ½ cups canola oil
• ¼ cups milk

1. 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.
2. 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

1. 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.
2. 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.
3. 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.