Martha Stewart's Lemon Meringue Pie

Lemon Meringue Pie

Crust:

1 1/2 cup flour

3/4 teaspoon salt

2/3 cup cold shortenning

1/3 to 1/2 cup ice water

***

Blend flour, salt, and shortening until the mixture resembles coarse corn meal. Slowly add ice water adding just enough to make the mixture bind together. Roll out and fit into pie dish. Prick botton of crust with a fork and place a sheet of parchment paper with pie weights on crust. Bake at 425 until edges start to turn. Remove pie weights and finish baking.

***

Filling:

2 lemons for zesting

2/3 cup fresh lemon juice

2 cups plus 1 tablespoon sugar

1/2 cup cornstarch

2 cups water

4 large egg yolks

4 tablespoons butter, cut in pieces

***

Combine the sugar, and cornstarch, gradually add 2 cups water; bring to a boil. When thickened temper egg yolks by adding a small amount of hot liquid to the egg yolks 1 tablespoon at a time until the mixture measure about 3/4 cup and then blend into hot mixture stirring well during addition. When thickened add butter and lemon juice and zest. Stir to mix well. Allow mixture to cool 30 minutes until set, pour into a bowl, cover and refrigerate until firm. Pour into cooled crust. Top with meringue.

***

Meringue:

8 large egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1 teaspoon vanilla extract

***

Beat egg whites until foamy. Add sugar while beating 1 tablespoon at a time. When egg whites hold peaks add 1 teaspoon vanilla and blend. Cover lemon filling making sure to seal edges. Bake 8 to 10 minutes at 425 degrees until golden brown.