Lemon Meringue Pie

1 1/2 c all-purpose flour
1/2 t salt
1/2 c shortening
1/4 c cold water
**Filling
1 1/2 c sugar
1/4 c cornstarch
3 T all-purpose flour 1/4 teaspoon salt
1 1/2 c water
3 egg yolks, beaten
2 T butter (or margarine)
1/3 c lemon juice
1 t lemon peel, Grated
1 t lemon extract
**Meringue
3 egg whites
1/4 t cream of tartar
6 T sugar

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Rollout pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350.

For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the 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 butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.

For meringue, beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.

Bake at 350 for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator. 6-8 servings.
Lemon Meringue Pie With Never Fail Meringue

Filling
1 1/2 c sugar
1/3 c cornstarch
1 1/2 c hot water
3 lg egg yolks
3 T butter (or oleo)
1/4 c lemon juice
2 t lemon rind, Grated
Never Fail Meringue
1 T cornstarch
1 T cold water
1/2 c hot water
3 lg egg whites, room temperature
6 T sugar
1/2 t vanilla
1 pn salt
Basic Flaky Pastry
2 c flour, stirred
1 t salt
1 T sugar
2/3 c shortening, chilled
1 T cold lemon juice
5 T cold water, up to 7 Tbsp

Filling In saucepan mix 1 1/2 cups sugar, 1/3 cups cornstarch and 1 1/2 cups hot water. Cook stirring constantly until mixture thickens and boils. Boil one minute continuing to stir. Slowly stir some of the hot mixture into the egg yolks that have been slightly beaten.
Add the egg yolk mixture to the hot mixture in saucepan. Heat one minute longer and continue to stir. Remove from heat & blend in butter, lemon juice & grated lemon rind.
Pour lemon mixture into a 9" or 10" baked pastry shell & cover with Never Fail Meringue

Meringue In small saucepan blend cornstarch with cold water & stir in hot water. Bring to a boil or until liquid is clear; Set aside to cool. Beat egg whites until frothy; add salt & sugar 1 Tbsp at a time, beating constantly. When almost stiff enough add cornstarch mixture and vanilla. Beat until stiff & spread on pie. Bake at 350 degrees for 20-25 minutes or until lightly browned. May be put in ice box when pie is completely cool.

Basic Pastry (double crust)
Stir together the flour, salt & sugar. Cut in shortening. Sprinkle 1 Tbsp of the liquid over part of mixture. Gently toss with fork, push to one side of bowl. Sprinkle 2nd tablespoon of liquid over dry part, mix lightly and push to moistened side of bowl. Repeat until all is moisted. Gather up with fingers and form into two flat discs.

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