Crust

  • 1½ cups flour
  • ½ teaspoon salt [optional]
  • ½ cup oil
  • 3 tablespoons cold water

Combine all the ingredients in a large round slightly greased pie plate. Gently knead with your hands until you have a ball. Cover the bottom of the pan with the mixture. Bake 15/20 minutes 350F or until dough is dry. Remove and let cool 5 minutes.

Filling

  • 1¼ cups water
  • ¼ cup lemon juice
  • 1 cup sugar

Bring to a boil.

In a separate bowl, combine:

  • 3 egg yokes separated (save whites for meringue)
  • ¼ cup cold water
  • ¼ cup corn flour (or corn starch/potato starch)

Beat together and on a very low fire, add mixture to boiling liquid. Continue stirring until lemon fill become desire thickness. Filling will burn if you stop stirring. Pour lemon filling into pie crust. Top with meringue.

Meringue

  • 3 egg whites
  • 1/3 cup of sugar

Beat egg whites until thick, adding sugar slowly. After covering the filling with meringue, brown in hot oven 390F for 5 /10 minutes.

Option: Prepare the same recipe in a large square pan and cut as squares.

Preparation time: 20 minutes