Recipe: Lemon Meringue Pie

So I've never actually made lemon meringue pie before and I'm not exactly clear how I decided to make it, but I did tonight. We were talking about desserts and there were egg whites in the fridge and lots of lemons to play with.
I think it came out quite nicely for a first attempt and can't wait to try it again.

Simple Pie Crust
1 1/2 cups flours
2 tsps sugar
1 tsp salt
1/2 cup vegetable oil
2 tbs whole milk

Preheat oven to 400 F.
Mix all the ingredients together and pat down into the bottom and sides of a 9" pie pan. I didn't have a 9" pie pan, so I used 2 8" cake tins and just made two shorter pie crusts. Poke holes into bottom and sides
Bake for 10 minutes or until golden brown. Keep an eye on the crusts because they cook quickly.  And then use with any pie recipe (in this case obviously lemon meringue xp )

Lemon Meringue Pie
1 cup sugar
2 tbs  flour
3 tbs corn starch
1/4 tsp salt
1 1/2 cup water
2 lemons squeezed and zested
2 tbs butter
4 egg yolks whipped
1 9" pie crust or 2 8" pie crusts
4 egg whites
6 tbs sugar
1 tbs vanilla

Preheat oven to 350 F.

Lemon filling: In a medium sauce pan, whisk together sugar, flour, corn starch and salt. Slowly add in the water, fresh lemon juice, and lemon zest. Blend well. Cook over medium heat, stirring constantly until it comes to a boil. Add in butter. In a bowl, whisk the egg yolks and then add a half cup of the hot lemon/sugar mixture. Then pour back into the lemon mixture and bring to a boil. Continue to cook and stir until thick. Remove from heat and pour into pie crusts.

Meringue: In a bowl, whip the egg whites until foamy and mix in the vanilla. Add sugar gradually, and continue to whip until the eggs form stiff peaks. Spread meringue over lemon mixture, sealing the edges at the crust.

Bake for 10 minutes or until meringue is golden.

-Raspberry Truffle