LEMON MERINGUE PIE EASY DEEP DISH

Steps:

• Mix flour,butter,powdered sugar and salt in a bowl.
• incorporate butter in flour mix well.
• add water.
• mix well.
• knead gently into a bowl.
• place on a lightly floured surface and roll out to fit your pie pan.
• press into your pan ,flute the edges pierce the bottom and sides with a fork well.
• bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
• in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
• whisk well with a wire whisk.
• turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
• when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
• in a chilled bowl whisk three egg whites until lightly foamy.
• add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
• spoon or pipe on top of the pie.
• bake in oven at 420 degrees or till meringue is lightly golden brown on top.
• chill thoroughly before serving.