Lemon Meringue Pie

CRUST

1½ C                   All-purpose Flour

½ tsp                   Salt

½ C                     Shortening

¼ C                     Cold water

FILLING

1½ C                   Granulated Sugar

¼ C                     Cornstarch

3 Tbsp                 All-purpose Flour

¼ tsp                   Salt

1½ C                   Water

3                          Egg yolks—beaten

2 Tbsp                 Butter or margarine

1/3 C                   Lemon Juice

1 tsp                    Lemon Zest

1 tsp                    Vanilla Extract

MERINGUE

3                         Egg Whites—at room temperature

¼ tsp                   Cream of Tartar

6 Tbsp                Granulated Sugar

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In a large bowl or stand mixer, combine flour and salt; beat, cutting in portions of shortening until the mixture is crumbly. Gradually add water until a ball forms. 
Roll out pastry to fit a 9-inch pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a  double-thickness of heavy-duty aluminum foil. 

Bake | 450°F  |  8 minutes

Remove foil. 
Bake | 5 minutes

Turn off the oven. 

FILLING
Place the egg yolks in to a medium-sized bowl; set aside. Combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook, constantly stirring, over medium heat until the mixture has thickened—about 2 minutes. Reduce the heat a few notches; continue to cook, stirring, for 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot filling into the egg yolks; return the mixture (now in the bowl) to the saucepan. Bring to a simmer; cook, stirring, for another 2 minutes. Remove from heat. Stir in butter, lemon juice, lemon peel and vanilla extract until the butter has melted. Cover; set aside.

Reheat oven | 350°F

MERINGUE
Beat egg whites until stiff peaks form—about 3 minutes. Add the Cream of Tartar; beat. With the mixer speed on high, gradually beat in sugar, 1 tablespoon at a time, until the mixture appears glossy (and the mixing bowl can be held upside down without the egg whites coming out).

Pour the hot filling into the crust. 
Spread the meringue evenly over the filling, sealing edges to the crust. 

Bake | 15 minutes 

Cool on a wire rack for 1 hour; refrigerate for at least 3 hours. Store in the refrigerator.