Lemon Meringue Pie

Step 1

Lemon Filling: Combine the sugar, cornstarch, flour and salt in a saucepan. Add water gradually and stir until smooth. Cook over medium heat stirring constantly until mixture thickens. Remove from heat and add a small amount of the cooked mixture to the beaten egg yolks to temper the eggs.. Stir the egg yolks into the mixture. Return to heat and bring to a gentle boil for a couple of minutes stirring constantly. Remove from heat and gently stir in the lemon juice, lemon rind and butter.

Step 2

Meringue: Beat the egg whites and cream of tartar until foamy. Add the sugar gradually. Continue to beat until soft peaks are formed.

Step 3

Plain Pastry Crust: In a large bowl combine the flour and salt; Cut in half of the shortening with a pastry blender until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas. Add water a little at a time mixing lightly with a fork. Shape the dough into a firm ball with your hands then roll out on a lightly floured board. Place loosely in a 9-inch pan. Cut 1 inch larger than the pan. Fold under. Moisten the rim of the pan and flute the edge. For baked pastry as the pie, prick sides and bottom of pastry with a fork to prevent shrinking.

Step 4

Pour the filling into the cooked pie crust and top with the meringue. Bake at 475 degrees for 8 to 10 minutes or until lightly browned.