AFFILIATE_ID 101 DIRECTIONS Lemon Filling: Combine the sugar, cornstarch and salt in a saucepan. Add water gradually and stir until smooth. Cook over medium heat stirring constantly until mixture thickens. Remove from heat. Add a small amount of the cooked mixture tot he beaten egg yolks. Stir the egg mixture into the remaining egg mixture. Return to heat and bring to a boil. Remove from heat and stir in the lemon juice, lemon rind and butter. Meringue: Beat the egg whites and cream of tartar until foamy. Add the sugar gradually. Continue to beat until soft peaks are formed. Plain Pastry Crust: In a large bowl combine the flour and salt; Cut in half of the shortening with a pastry blender until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas. Add water a little at a time mixing lightly with a fork. Shape the dough into a firm ball with your hands then roll out on a lightly floured board. Place loosely in a 9-inch pan. Cut 1 inch larger than the pan. Fold under. Moisten the rim of the pan and flute the edge. For baked pastry as the pie, prick sides and bottom of pastry with a fork to prevent shrinking. Editors Note: Maw Maw has since learn that if you brush a slightly beaten egg white in the pie crust it will help prevent sogginess. Pour the filling and top with the meringue and bake at 475 degrees for 8 to 10 minutes. EXPORT_TYPE TEXT IMAGE INGREDIENTS DESCRIPTION Lemon Filling DIRECTION MEASUREMENT QUANTITY DESCRIPTION sugar DIRECTION MEASUREMENT cup QUANTITY 1 1/4 DESCRIPTION cornstarch DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION water DIRECTION MEASUREMENT cup QUANTITY 1 1/2 DESCRIPTION egg yolks slightly beaten DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION lemon juice DIRECTION MEASUREMENT cup QUANTITY 1/4 DESCRIPTION grated lemon rind DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION butter DIRECTION MEASUREMENT tbsp QUANTITY 1 DESCRIPTION Merinque DIRECTION MEASUREMENT QUANTITY DESCRIPTION ~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION egg whites DIRECTION MEASUREMENT QUANTITY 3 DESCRIPTION cream of tartar DIRECTION MEASUREMENT tsp QUANTITY 1/4 DESCRIPTION sugar DIRECTION MEASUREMENT cup QUANTITY 1/3 DESCRIPTION ~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION Single Crust Plain Pastry DIRECTION MEASUREMENT QUANTITY DESCRIPTION Robin Hood All Purpose Flour DIRECTION MEASUREMENT cup QUANTITY 1 DESCRIPTION salt DIRECTION MEASUREMENT tsp QUANTITY 1/2 DESCRIPTION shortening DIRECTION MEASUREMENT tbsp QUANTITY 6 DESCRIPTION cold water or 3 DIRECTION MEASUREMENT tbsp QUANTITY 2 DESCRIPTION ~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION ~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY DESCRIPTION ~~~~~~~~~~~~~~ DIRECTION MEASUREMENT QUANTITY KEYWORDS NAME Lemon Meringue Pie NOTE NUTRITION PREP_TIMES AMOUNT 0 TIME_TYPE_ID 9 TIME_UNIT_ID 2 AMOUNT 0 TIME_TYPE_ID 5 TIME_UNIT_ID 2 SERVINGS 8 SOURCE RealCajunRecipes.com TYPE 102