Lemon Meringue Pie

Don't have a picture, but this pie turned out great.  My MIL said it was the best lemon meringue pie she's ever had (and that she's had a lot of them since it is my FIL's favorite!).  Wanted to go ahead and post the recipe so I remember which one I used for next time.

Pastry
1 cup all purpose flour
1/2 teaspoon salt
1/3 plus 1 tablespoon shortening (I used half butter, half shortening)
2 to 3 Tablespoons cold water

Filling
3 egg yolks
1.5 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1.5 cups water
3 tablespoons butter
2 teaspoons lemon zest
1/2 cup lemon juice


Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons of sugar
1/2 teaspoon vanilla

Pie crust:  Combine flour and salt and add to food processor.  Add cold butter/shortening and pulse until particles are pea size.  With processor running add water one tablespoon at a time, until dough forms a ball.  Shape into a disk, wrap in plastic wrap and refrigerate 45 minutes.  Preheat oven to 475.  With floured rolling pin, roll pastry out 2 inches larger than pie plate.  Fold into fourths, place in pie plate, unfold and press firmly into the bottom and sides of the pie plate.  Trim edges, flute as desired.  Prick bottom and side of pastry thoroughly with fork.  Bake 8 to 10 minutes until light brown, cool on cooling rack.

Filling:  Reduce oven temp to 400.  In small bowl, beat egg yolks with fork.  In 2 quart saucepan, mix sugar and cornstarch; gradually stir in water.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute. 

Immediately add half of the hot mixture into the egg yolks, one whisk full at a time.  (tempering - see Alton's Brown's short and helpful video here).  Stir the egg yolk mixture back into the saucepan.  Boil and stir 2 minutes; remove from heat.  Stir in butter, lemon peel, and lemon juice.  Pour into pie crust.

Meringue:  In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.  Beat in vanilla.  Spoon onto hot pie filling.  Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown.  Cool away from draft for 2 hours.  Cover and refrigerated cooled pie until serving.  Store in refrigerator.