Pastry for one crust pie

Lemon Filling
1/4 cup cornstarch
3 tbsp. flour
1 3/4 cups sugar
1/4 tsp. salt
2 cups water
4 egg yolks, slightly beaten
1/2 cup freshly squeezed lemon juice
1 tbsp. grated lemon zest
1 tbsp. butter

Meringue
4 egg whites
1/4 tsp. cram of tartar
1/2 cup sugar

Serves 8

From Linda's Recipes
 
 
 
 
 
 
 
 

On lightly floured pastry cloth, roll the dough to and 11" circle, rolling with light strokes fro the center to the edge.
Fold dough in half; with the fork in the center, carefully transfer to a 9" pie plate.
Unfold dough; fit into pie plate, pressing gently toward the center.

Fold under edge of dough; Press into and upright rim.
Crimp edge decoratively, using thumb and fore finger.
Refrigerate 1/2 hour.
Preheat over to 450 degrees.
Prick entire surface of pie shell evenly with fork.
Bake 8 to 10 min. or until golden brown.
Cool on rack.

Make Lemon Filling:
In med. sized saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well.
Gradually add the water, stirring until smooth.
Over med. heat, bring to boiling , stirring occasionally; boil 1 min. till shiny and translucent.

Quickly stir some of the hot mixture into egg yolks.
Pour back into hot mixture; stir to blend.
Return to heat; cook over low heat 5 min. stirring occasionally.
Remove from heat; stir in lemon juice, lemon zest and butter.
Pour into baked pie shell.
Preheat oven to 400 degrees.

Make Meringue:
In med. bowl of electric mixer, at med. speed, beat egg whites with cram of tarter until frothy.
Gradually beat in 1/2 cup of sugar, 2 tbsp. at a time, beating after each addition.
At high speed, beat until stiff peaks form when beaters are raised.

Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the to decoratively.
Bake 7 to 9 min. or until the meringue is golden brown.
Let cool. completely on rack 2 1/2 to 3 hours.