Best Lemon Meringue Pie

Baked Pastry Crust:

In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.

Lemon Meringue Ingredients:

• 1-1/4 cups sugar
• 6 tablespoons cornstarch
• 2 cups water
• 3 egg yolks
• 3 tablespoons butter, cubed
• 1/3 cup lemon juice
• 2 teaspoons white vinegar
• 1-1/2 teaspoons lemon extract
• 1 pastry shell (9 inches), baked (see above recipe)
  
• MERINGUE:
• 3 egg whites (let stand at room temperature 30 minutes)
  
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
  
• 6 tablespoons sugar

Directions:

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell.

For meringue, allow egg whites to stand at room temperature while preparing lemon filling. Beat egg whites, cream of tartar and vanilla in a large bowl on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Immediately spread evenly over hot filling, sealing edges to crust.

Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.