Lemon Meringue Pie
INGREDIENTS
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Crust
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1 1/3 cups (5 3/4 ounces) King Arthur Unbleached All-Purpose Flour
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1/2 teaspoon salt
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1/3 cup (2 3/8 ounces) vegetable oil
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3 tablespoons (1 1/2 ounces) cold milk (nonfat is fine)
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Filling
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1 1/2 cups (10 1/2 ounces) sugar
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6 tablespoons (1 7/8 ounces) cornstarch
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1 1/2 cups cold water
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3 large eggs yolks (reserve the whites)
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3 tablespoons (1 1/2 ounces) butter
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Grated peel of 1 large lemon
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1/2 cup (4 ounces) lemon juice (juice of about 2 lemons)
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1/2 teaspoon vanilla extract
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Meringue
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3 large egg whites (reserved from egg yolks above)
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1/4 teaspoon cream of tartar
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6 tablespoons (2 3/8 ounces) sugar
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1 teaspoon vanilla extract
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