Recipe

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• 1-1/3 cups king arthur unbleached all-purpose flour
• 1/2 tsp salt
• 1/2 cup shortening
• 3 tbsp cold water
• filling:
• 1-1/4 cups sugar
• 1/4 cup cornstarch
• 3 tbsp king arthur unbleached all-purpose flour
• 1/4 tsp salt
• 1-1/2 cups water
• 3 egg yolks, lightly beaten
• 2 tbsp butter
• 1-1/2 tsp grated lemon peel
• 1/3 cup lemon juice
• meringue:
• 1/2 cup sugar, divided
• 1 tbsp cornstarch
• 1/2 cup cold water
• 4 egg whites
• 3/4 tsp vanilla extract

• 1 In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
• 2 Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
• 3 For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
• 4 Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
• 5 For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
• 6 In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• 7 Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.