Ingredients:
Pastry pie shell:
1½ cups sifted all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 5 tablespoons cold water
Lemon pie filling:
1½ cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 dash salt
1½ cups hot water
3 slightly beaten egg yolks
2 tablespoons butter
½ teaspoon lemon zest
1/3 cup lemon juice
Meringue topping:
3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tartar
6 tablespoons sugar
Method:
Pastry pie shell:
Sift flour and salt together; cut in half of shortening with pastry blender until the consistency of cornmeal. Cut in remaining shortening until the consistency of small peas. Sprinkle with 1 tablespoon of cold water. Gently toss with fork, and press to side of mixing bowl. Repeat until all is moistened. Form into ball.
Flatten ball onto lightly floured surface. Roll from center to edge in all directions until 1/8 inch thick.
Fit pastry into pie plate. Trim ½ to 1 inch beyond edge of plate. Fold under and flute edge. Prick bottom and sides well with fork. Bake at 450º for 10 to 12 minutes until golden. Set aside to cool completely.
Meringue topping:
Beat egg whites with vanilla and cream of tartar until soft peaks form. gradually add sugar, beating until stiff glossy peaks form and all sugar is dissolved. Set aside until filling is finished.
Lemon pie filling:
In heavy saucepan, mix 1½ cups sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.
Stir small amount hot mixture into egg yolks to temper, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and lemon zest. Slowly add lemon juice, mixing well. Pour into cooled pastry pie shell.
Spread meringue over hot filling. sealing to edge of pastry. Bake at 350º for 12 to 15 minutes, or until meringue is golden. Cool before cutting.
