Lemon Meringue Pie
9 inch baked pie shell
1 1/4 cup sugar
1/3 cup cornstarch
1 T. flour
2 cups boiling water
4 eggs, seperated
Rind of 2 lemons
Few grains of salt
1/2 cup lemon juice
2 T. butter
Filling
Mix the sugar, cornstarch and flour. Add boiling water gradually or just add cold water and stir. Cook constantly over direct heat until thickened and it boils.
Slowly add about half of the hot cornstarch mixture to the egg yolks stirring wildly to bring the two temperatures closer to each other without cooking the yolk to the boiled egg stage that is set up and solid. Then add the egg cornstarch mixture to the pot and boil and stir for one minute.
Remove pot from the heat and add the butter and lemon juice and a few grains of salt.
Cool slightly and pour into the baked pie shell and cover with the meringue. Brown meringue for 10 minutes in a moderate oven of 350-375 or 8-12 minutes in a 400 degree oven.
Meringue
4 egg whites
1/8 t. salt
1/4 t. cream of tartar
6 T. granulated sugar
Using an electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar and sugar, beating until stiff and shiny. Do not underbeat. Spread over filling all the way to the edge. Bake 10 minutes of until golden brown. Remove from oven: cool 3 hours on a wire rack away from drafts.
Pastry Shell(10inch)
1 1/3 cups flour
1/2 t. salt
1/2 c. vegetable shortening
4 T. ice water
Combine the flour, salt and vegetable shortening by cutting in the fat with a pastry blender until it resembles coarse crumbs. Sprinkle water over the dry one tablespoon at a time and toss about. Form dough into a ball and chill. Roll pastry about 1/8 inch thick. Prick dough with fork.Bake 15 minutes until light brown.
