Savory Lemon Meringue Pie

1. 1

   In a small bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges.

2. 2

   Line with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes or until lightly browned. Remove foil; cool on a wire rack.

3. 3

   For filling, in a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, zest and extract until butter is melted. Pour hot filling into crust.

4. 4

   In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.

5. 5

   Bake at 350u00b0 for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.