 | | Directions | CRUST:
- Combine flour, shortening, salt, milk, and mix until well blended. Form dough into a ball and then flatten. Roll out dough and put into a 9 inch pie plate.
- Bake at 350°F until crust is golden brown. Remove from the oven and set aside.
FILLING:
- Combine sugar, cornstarch and salt in a sauce pan.
- Beat egg yolks and cold water together and add to the mixture in the saucepan; and then add the lemon juice and butter.
- Pour in the boiling water and bring this mixture to a full boil; boil for one minute.
- Remove from the heat and add the lemon extract; stir to mix well and then pour into the baked pie crust.
MERINGUE:
- Beat egg whites to a soft peak; and then add the powdered sugar and cream of tartar. Beat until whites form stiff peaks.
- Spread over pie filling and bake at 350°F until meringue is golden brown. It is best to let the pie cool before serving to allow the filling to firm up.
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Prep Time: 1.5 hours
Cook Time: 30 minutes
Container: 9 inch pie pan or plate
Servings: 6
|  | | Ingredients | | - | | CRUST: |
| - | | 1/2 cup flour |
| - | | 1/4 cup shortening |
| - | | 1/8 teaspoon salt |
| - | | 2 tablespoons milk |
| - | | FILLING: |
| - | | 1 1/2 cups sugar |
| - | | 6 tablespoons cornstarch |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup cold water |
| - | | 3 egg yolks |
| - | | 1/2 cup lemon juice |
| - | | 2 tablespoons butter |
| - | | 1 1/2 cups boiling water |
| - | | 1/2 teaspoon lemon extract |
| - | | MERINGUE: |
| - | | 3 egg whites |
| - | | 1/2 cup powdered sugar |
| - | | 1/4 teaspoon cream of tartar |
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