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Lemon Meringue Pie


  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

           -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


      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.

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