This pie only took about an hour to prepare, but must be refrigerated overnight. The delayed gratification is worth it! Butter-flavored Crisco, a mysterious and delicious entity, underscores a perfectly crisp crust that gives easily to the pressure of a fork. Calming meringue balances out the sharp tartness of lemon filling flavored with bright lemons. It is a perfect summer dessert....or breakfast? And we all know there are only 4 days left of summer. That means only 4 more days of lemon meringue pie!
I adapted the recipe from here, with some adjustments (minus the dairy and scale down the sugar!)
3/4 c white sugar
2 T flour
3 T cornstarch
1 c water
1/2 c soymilk
2 lemons, juiced and zested
4 egg yolks
Whisk together dry ingredients, stir in liquid and lemon zest + juice.
Bring to a boil in a sauce pan on medium heat. After the mixture boils and thickens, take it off heat.
Whisk egg yolks, temper them with a small amount of hot sugar mixture, then mix them back with the sugar mixture and continue to heat and stir.
4 egg whites
6 T white sugar
Whip egg whites into soft peaks and slowly add sugar.
Spread lemon filling onto pre-baked pie crust. Then spread egg whites on top. Bake at 350-375 until meringue is lightly browned at the tips (tops?).
Last step: FEAST!