*  Exported from  MasterCook  *

                        Classic Lemon Meringue Pie

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crisco Single Crust/9 inch
                        Filling:
   1 1/2  Cups          granulated sugar
     1/4  Cup           cornstarch
   3      Tb            all-purpose flour
     1/4  Tsp           salt
   1 1/2  Cups          hot water
   3                    egg yolks -- beaten
   2      Tb            Golden Crisco Shortening
   1 1/2  Tsp           grated lemon rind
     1/3  Cup           plus 1 tb fresh lemon juice
                        Meringue:
   8      Tb            granulated sugar -- divided
   1      Tb            cornstarch
     1/2  Cup           cold water
   4                    egg whites
     3/4  Tsp           vanilla

   1. For crust, prepare and bake Crisco Single Crust. Cool. Heat oven to 350F (180C). 

 2. For filling, combine 1-1/2 cups sugar, 1/4 cup cornstarch,
 flour and salt in medium saucepan.
 Add 1-1/2 cups hot water gradually, stirring constantly. 
Cook and stir on medium heat until mixture comes to a boil and thickens.
 Reduce heat to low. Cook and stir constantly 8 minutes.
 Remove from heat. Add about one third of hot mixture slowly to egg yolks.
 Mix well. Return mixture to saucepan.
 Bring mixture to a boil on medium-high heat. Reduce heat to low.
 Cook and stir 4 minutes. Remove from heat.
 Stir in Golden Crisco Shortening and lemon rind.
 Add lemon juice slowly. Mix well. Spoon into baked pie crust. 

 3. For meringue, combine 2 tablespoons sugar, 1 tablespoon cornstarch
 and 1/2 cup cold water in small saucepan. 
Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool.  

4. Combine egg whites and vanilla in large bowl.
 Beat at high speed of electric mixer until soft peaks form.
 Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time.
 Beat well after each addition. 
Combine meringue with cornstarch mixture and continue beating until stiff peaks form. 
Spread over filling, covering completely and sealing to edge of pie. 

 5. Bake at 350F (180C) for 10 to 15 minutes, or until meringue is golden.
 Cool to room temperature before serving. Refrigerate leftover pie.

                   - - - - - - - - - - - - - - - - - -