Lemon Meringue Pie

Preheat oven to 400°F (200°C)

In a bowl, mix flour with salt.

Using pastry blender or with 2 knives, cut butter and shortening into fine crumbs with a few larger pieces.

In liquid measure, beat egg yolk with lemon juice; beat in enough ice water to make
1/3 cup (75 mL).

Drizzle over dry ingredients, stirring briskly with fork until ragged dough forms.

Press into disc.

Wrap in plastic wrap.

Chill for at least 30 minutes or for
up to 3 days.

On lightly floured surface, roll out pastry to 1/8- inch (3 cm) thickness.

Fit into 9- inch (23 cm) pie plate.

Trim edge to 1- inch (2.5cm) overhang.

Fold under and flute edges.

Line with foil.

Fill with pie weights or dried beans.

Bake in bottom third of
400°F (200°C) oven for 15 minutes.

Remove foil and pie weights.

Prick shell all over.

Bake 10 minutes or until evenly golden.

Let cool on rack.

Filling:

In heavy saucepan, mix sugar, cornstarch and salt.

Stir in water.

Bring to boil over medium-high heat, stirring constantly.

Reduce heat to medium-low.

Simmer for 3 minutes, stirring constantly.

Remove from heat.

Whisk one-quarter into egg yolks, whisk back into pan.

Cook over medium heat, stirring for 2 minutes.

Remove from heat.

Stir in lemon rind, lemon juice and butter.

Set aside.

Meringue:

In bowl, beat egg whites with cream or tartar until soft peaks form.

Beat in 1 teaspoon sugar (5 mL) at a time until stiff peaks form.

Pour filling into cooled crust, smoothing top.

Starting at edge and using spatula, spread meringue around outside of hot filling.

Sealing to crust, which prevents meringue from shrinking.

Spread over remaining filling making attractive peaks with back of spoon.

Bake in center of 400°F (200°C) oven for 5 to 6 minutes until golden.

Yield: 1 pie

Let cool on rack for about 5 hours or until set.