PIE CRUST:

1 1/2 cups all-purpose flour
1 tbsp. confectioners' sugar
1/2 tsp. salt
1/2 cup (1 stick) butter
3 tbsp. ice water

Preheat oven to 425°F.

Mix flour, confectioners' sugar and salt in a bowl.

Incorporate butter into flour mixture and mix well. Add water and mix well.

Knead gently into a ball.

Place on a lightly floured surface and roll out to fit your pie pan.

Press into pie pan, flute edges and pierce bottom and sides with a fork.

Bake at 425°F for 15 to 20 minutes or until lightly golden brown.

LEMON CUSTARD FILLING:

2 cups water
3/4 cup fresh lemon juice
dash of finely grated lemon zest
1 cup sugar
3 egg yolks
10 tbsp. cornstarch
2 tbsp. butter

In a saucepan add 2 cups of water, fresh lemon juice, lemon zest, sugar, egg yolks and cornstarch. Whisk well with a wire whisk.

Turn on heat to medium and continue stirring with a whisk until mixture thickens and just starts to bubble. Remove from heat. Whisk in butter and let cool, stirring occasionally.

When both the custard filling and pie shell are cool, fill the pie shell with the custard and spread evenly. Prepare meringue topping.

MERINGUE TOPPING:

3 egg whites
1/4 cup sugar
1/8 tsp. salt

In a chilled bowl whisk three egg whites until lightly foamy.

Add sugar and salt and continue whisking until light peaks stay on your whisk.

Spoon or pipe on top of the pie.

Bake at 425°F till meringue is lightly golden brown on top.

Chill pie thoroughly before serving.

Submitted by: SuperSimpleKitchen