My famous Lemon Meringue pie from start to finish. Every part of this pie and every pie that I make is from scratch. I use a crust receipe that my grandma used and it makes up three 9in crusts, that way during the holidays, I can just grab a pre-made wrapped crust out of my fridge and make whatever is needed. It is flaky, buttery and stays crisp for at least 3 days after being prepared, filled and baked with any kind of filling. The lemon filling is tart but sweet enough to keep you from having lock jaw. :) And the meringue is fluffy, light and airy and turns out very pretty. As long as it cools completelly before I put it in the refridgerator, it will not shrink or get water buds on top.
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