Lemon Meringue Pie

It has a light flaky crust, refreshing lemon filling and soft meringue with pretty golden peaks.

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Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• FILLING:
• 1-1/2 cups sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tablespoons butter
• 1/3 cup lemon juice
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon extract
• MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Directions

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.
• Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.
• For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
• In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.