rosebud's lemon marangue pie

Lemon Meringue Pie

Prepare pie crust :
3 cups of Flour
1 cup of Lard
1/2 cup water
Dash of salt
Combine ingredients and cut the lard into the flour. Roll out and place in pie pans (will make two open pie shells or one covered pie crust). Bake at 400* till light brown and flakes when pinched
Ingredients:
Pie filliing:
3/4 Cup Granulated sugar
5 Tabelspoons Cornstarch
1/3 Cup Lemon Juice
1/2 Cup cold Water
3 Egg Yolks
1 Cup Boiling Water
2 Tablespoons Butter
Meringue:
3 egg whites
3 Tablespoons Granulated Sugar
Pinch of salt ( makes the tears on the meringue)
Prepare: for filling:
Combine sugar, cornstarch, lemon juice, and the cold water in saucepan. Add egg yolks. Blend well. Slowly add boiling water. Bring to a boil. Simmer until thickens. Remove and stir in butter. Pour into prebaked pie shell. Quickly make the meringue by beating the egg whites untill stiff peaks form. Gradually add the sugar and a pinch of salt. Beat till stiff peaks form again. Spread on top of hot pie filling. Be sure to seal it at the edges of the pie shell by spreading it onto the crust. Bake at 325* for about 10 minutes or till meringue is light brown on top