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1
Bake and cool pie crust pastry (Recipe at bottom)
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2
In saucepan, combine 1 cup (225 ml) sugar, flour, cornstarch & salt.
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3
Stir in water, cook and stir until thick and clear.
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4
Add small amount of hot mixture to yolks and stir to mix.
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5
Add yolk mixture (now a little hot) to rest of hot mixture.
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6
Mix well.
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7
Cook on medium 1 minute.
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8
Add juice, butter, and peel.
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9
Cook 1 minute and pour into pie shell.
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10
Cool.
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11
Cover with meringue (completely sealing at edges of pie crust) and bake at 400 degrees (200 C.) until meringue barely browns.
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12
Garnish with lemon peel slivers, if desired.
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13
Mix 1/3 cup (80 ml) flour, 1/2 tsp (2 ml) salt 1/2 cup (125 ml) shortening and 3 tbsp (45 ml) water.
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14
Blend well with pastry cutter or fork.
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15
Roll dough out on floured surface.
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16
When big enough to fill pie plate, carefully transfer over to pie plate.
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17
Use fork to poke holes all over bottom of pie pan to avoid bubbling.
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18
Flute edges of pie pastry before baking.
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19
Bake 450 for 10 minutes.
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20
Cool.
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21
Beat 4 egg whites (room temperature is best) for several minutes.
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22
Then, slowly add 8 tbsp (125 ml) of sugar bit by bit while eggs beat.
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23
Add tiny bit (1/8 tsp) cream of tartar as well, while eggs beat.
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24
When meringue has stiff peaks (stand tall but won't fall), it's done.
