Lemon Meringue Pie

1. 1

   Preheat oven to 450u00b0.

2. 2

   Combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork until moist. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle. Chill 5 minutes or until plastic wrap can be easily removed.

3. 3

   Remove plastic wrap, and fit dough into a 9-inch pie plate coated with cooking spray. Fold edges of dough under, and flute. Pierce bottom and sides of dough with a fork. Bake at 450u00b0 for 10 minutes or until lightly browned. Let cool completely on a wire rack. Reduce oven temperature to 325u00b0.

4. 4

   Place egg yolk in a bowl; stir well, and set aside. Combine 1-1/4 cups sugar and cornstarch in a nonaluminum saucepan; stir well. Stir in 1 cup water and lemon juice; bring to a boil.Cook 1 minute or until thick, stirring constantly with a whisk. Gradually add hot cornstarch mixture to egg yolk, stirring constantly with whisk. Return mixture to pan. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; stir in margarine and lemon rind. Spoon into pastry shell. Cover surface of filling with plastic wrap; set aside.

5. 5

   Beat egg whites and cream of tartar with clean, dry beaters at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaksform. Uncover pie, and spread meringue evenly over hot filling, sealing to edge of crust. Bake at 325u00b0 for 25 minutes or until meringue is golden. Let cool completely on a wire rack. Serve at room temperature. Store loosely covered in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.