Lemon Meringue Pie

  How to make the best Lemon Meringue Pie ever!
Pi Pie Pi 

CRUST:
1/4 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon shortening
1 tablespoon water
FILLING:
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1 egg yolks, beaten
1 teaspoon butter
1 tablespoon lemon juice
1/8 teaspoon grated lemon peel
MERINGUE:
1/2 egg white
1/8 teaspoon lemon juice
1-1/2 teaspoons sugar
TOOLS:
a glass bowl
whisk
a refrigerator
a pie tin
saucepan

        In a bowl, combine the flour and salt; add in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle.
        On a lightly floured surface, roll as much pie crust as you want to fit a pie tin. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry tin with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

         For filling, in a saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly with whisk. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Pour into crust.

         For meringue, in a bowl, beat egg white and lemon juice vigorously until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
         Bake at 350 degrees F for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.

enjoy the best lemon meringue pie ever!!