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Rebbetzin Belsky’s Lemon Meringue Pie



Prepare the Lemon Meringue Pie


Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).


Knead together crust ingredients, adding the water one tablespoon at a time, as needed. Roll out and arrange in a pie pan. Place pan in the oven and bake for 10 minutes.


Meanwhile, combine sugar, cornstarch, and cold water in a saucepan over a low flame. Cook until thickened. Remove from fire and add in oil and lemon juice. Mix well.


In a small bowl, beat the yolks with a fork. Pour some of the sugar/lemon mixture into the yolks and mix, then pour the yolks into the pot and mix until combined. Pour into the par-baked pie shell.


Beat together the egg whites, sugar, and cornstarch for the meringue. Spread the meringue on top of the pie and bake for 25 minutes.


Photography and Styling by Baila Rochel Leiner