1 1/2 c all-purpose flour
1/2 t salt
1/2 c shortening
1/4 c cold water
1 1/2 c sugar
1/4 c cornstarch
3 T all-purpose flour 1/4
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
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. Yield: 6-8 servings.