Lemon Meringue Pie
This recipe makes a glorious lemon pie. When cut, each piece is about four inches high. The filling is extra lemony without being puckery. The pastry is very rich and flaky. So rich that if you don’t use the two pie pan method, the sides of the pastry will puddle into the bottom of the pie pan as it bakes.

Sue Kleber

 Pastry for a 10 Inch Pie Shell
1 1/2 cups all-purpose flour
12 TB (1 1/2 sticks) Nucoa margarine
3/4 tsp. salt
2 TB sugar
1/3 to 1/2 cup ice water

Put flour, sugar and salt in a mixing bowl and stir to blend. Cut margarine into small chunks and add to bowl. Cut margarine into flour mixture with a pastry blender until mixture is crumbly. Add enough ice water to allow the mixture to form a ball and clean the bowl. The pastry should be on the moist side as it will firm up when chilled. Chill for at least 1/2 hour. Lightly dust a 15’ square of parchment paper with flour. Roll out pastry on the parchment paper and line a 10-inch glass pie pan with the pastry. Cover the pie shell with another 10-inch pie plate, press the top pan firmly into the crust and chill for 1/2 hour. Bake at 375 for 15 minutes. Remove the top pie plate and continue baking until brown. Reduce oven temperature to 350 degrees.
Lemon Pie Filling
2 cups sugar
1/2 cup corn starch
3 cups cold water
6 egg yoks, slightly beaten
grated peel of 2 lemons
1/2 cup lemon juice
1/2 tsp. salt
2 TB butter
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Combine sugar, corn starch, and salt in a medium saucepan. Add half the cold water and mix until smooth. Add the remaining water and the egg yolks and mix until smooth. Bring to a boil over medium heat, stirring constantly. Turn heat to low and boil for a minute to thicken. Remove saucepan from heat and add the lemon juice, grated rind and the butter. Taste filling and add more lemon juice if desired. Pour filling into baked pie shell.

Meringue
6 egg whites
2/3 cup superfine or baker’s sugar

Put whites into a medium bowl. If egg whites are cold, put the bowl over another bowl of hot water until the whites are slightly warm. Whip the whites with a hand mixer until they are very frothy and starting to turn white. Gradually add the sugar and whip until whites are stiff enough to form soft peaks. Spread the meringue over the lemon filling and seal to the crust. Bake at 350 degrees until golden brown.