Lemon Pie

Pie Crust:

1 1/2 C. flour

1/2 t. salt

1/2 C. shortening

2 1/2 - 3 T. ice water

Sift flour and salt. Add shortening and mix it in with a pastry cutter, until it looks like cornmeal. Sprinkle water, 1 T. at a time over the mixture and lightly toss, until it comes together in a ball. Let rest 10 minutes.

Roll out until it fits in a 9 inch pie pan. Flute edges. Chill 1 hour or more before baking. Bake at 400°F. for 12 - 15 minutes. Cool before filling.

Filling:

1 1/2 C. sugar

1/3 C. cornstarch

1/4 t. salt

1 1/2 C. water

4 egg yolks slightly beaten

2 T. grated lemon peel

2 T. butter

1/3 C. lemon juice

Whisk sugar and cornstarch in a saucepan to blend. Gradually add water and lemon juice, whisking until cornstarch dissolves. Add yolks and peel and whisk to blend. Cook over medium heat until filling thickens and boils, stirring constantly, about 8 minutes. Whisk in butter. Pour into prepared pan.

Using electric mixer, beat the 4 remaining egg whites with 1/2 t. cream of tartar. Gradually add 1/3 C. sugar. Beat till the egg whites are stiff and shiny.

Mound meringue on top of warm filling, spreading to the edges. Bake for about 20 minutes at 325°F. until the meringue is golden. Cool pie 1 hour and then refrigerate it.