Ingredients
1-1/3 cups all-purpose flour1/2 teaspoon salt1/2 cup shortening1 to 3 tablespoons cold waterFILLING:1-1/4 cups sugar1/4 cup cornstarch3 tablespoons all-purpose flour1/4 teaspoon salt1-1/2 cups water3 large egg yolks, lightly beaten2 tablespoons butter1-1/2 teaspoons grated lemon zest1/3 cup lemon juiceMERINGUE:4 large egg whites1/2 cup sugar, divided1 tablespoon cornstarch1/2 cup cold water3/4 teaspoon vanilla extract
Preparation
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned.
Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust.
Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
