Lemon Meringue Pie

Crust:

1 1/3 c. Jule's flour mix
1/2 tsp. salt
1/2 c. butter, melted
1/2 c. sugar (brown or white is fine)
1 egg
1 tsp. vanilla
2 T. water

Mix dry ingredients. Then add the wet ingredients and mix until just incorporated. Use your hands or the back of a spoon to press into a 10" pie pan.  Bake at 325 degrees f or 25 mins.  Remove and cool slightly.

Filling:

1 1/4 c. sugar
1/2 c. arrowroot powder
1/2 tsp. salt
1 1/2 c. cold water
3 egg yolks
2 T. butter
1 T. lemon zest
2/3 c. fresh lemon juice

In a sauce pan, mix sugar, arrowroot and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until boils. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, beat egg yolks with a fork. Stir in about 1/4 c. of hot mixture into the yolks.  Gradually stir yolk mixture back into the hot mixture. Cook over low heat, stirring constantly, until mixture boils, then boil one minute more. Remove from heat. Stir in butter, zest, and lemon juice.  Cool slightly, then pour into pie shell.

Meringue:

3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
1/4 c. sugar

In a separate bowl, beat egg whites with cream of tartar and vanilla on medium speed until soft peaks form. On high speed, gradually add sugar and beat until stiff peaks form. Spread meringue over hot pie filling, spreading all the way to the edge of the crust.  Bake pie at 350 degrees for 12-15 mins. Cool one hour at room temp., then refrigerate at least 3 hours.