Ingredients
Method
Crust:
- Mix flour and salt together in a medium mixing bowl
- Cut the softened butter into pieces and cut into flour mixture using a fork or pastry cutter
- Stir in milk with fork and then knead dough together with hands to make a ball
- Refrigerate for 1/2 -1 hour
- Put flour on countertop and roll out dough to the size of your pie dish
- Place carefully in pie dish and prep sides as desired - I just use my finger and thumb to add a slight wave to my sides
- Prick dough in many places with a fork - especially sides and corners
- Bake in a 450° oven for about 10 minutes or until golden brown
- Let cool for about 30 minutes
Lemon Filling
- Mix pudding mix, sugar, egg yolks and ½ cup of water in a medium saucepan
- Add in remaining 2½ cups of water
- Bring to a boil on medium heat stirring constantly
- Turn stove off and set aside to cool for 5 minutes as you make the topping
Meringue topping
- Beat 3 egg whites and cream of tartar with electric mixer on medium speed for one minute then increase to high speed until high peaks are formed (about 4 more minutes).
- Gradually beat in ⅓ cup sugar until glossy stiff peaks form - about two more minutes.
Pie
- Pour lemon filling into cooled baked pie shell
- Starting with the edges of the pie - drop meringue topping on top of lemon filling by the spoonful
- Make sure the meringue is going right up to the pie crust and is sealed to the edges of the crust
- Drop the rest of the meringue topping onto the filling and spread to connect all the drops
- Use an icing spatula or spoon to pull up the peaks and put a design on the meringue
Bake in a 350° oven for 15 to 20 minutes until lightly browned
- Cool completely at room temperature.
- Refrigerate any leftovers