Tasty Planner - Recipe - Lemon Meringue Pie - Better Homes & Garden recipe by Linda Webb

Instructions

Pie crust –
Stir flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle 1 tablespoon water over part of the mixture; gently toss with a fork and push to side. Repeat until all moistened.

Form dough into ball. On lightly floured surface, flatten dough with hands. Roll to circle about 12 inches in diameter.

Prick bottom & sides with fork. Bake in 450 oven for 10-12 minutes, and cool on wire rack.

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Lemon Meringue filling -

In medium saucepan, combine sugar, cornstarch, flour, dash salt. Gradually stir in water. Cook and stir over medium-high heat until thick and bubbly. Reduce heat, cook and stir 2 more minutes.

Remove from heat. Separate egg yolks – save whites for meringue. Beat egg yolks slightly. Stir 1 cup hot mixture into beaten yolks. Return to pan, bring to gentle boil. Cook and stir 2 more minutes.

Remove from heat. Stir in butter and lemon peel. Gradually stir in lemon juice, mixing well. Pour hot filling into baked pastry crust.

Meringue –
Beat egg whites, vanilla, cream of tartar at medium speed about 1 minute or until soft peaks form. Gradually add sugar, about tablespoon at time, beating at high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread over pie, carefully sealing to edge to avoid shrinkage.

Bake in 350 oven for 12-15 minutes, cool on wire rack 4-6 hours. Cover; chill to store.