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Advance preparation is the key to success in making the perfect lemon meringue pie. Have all ingredients pre-measured and ready to use in advance. This is my hubby's favorite pie...hence the name!

Lemon Meringue Pie - His Favorite!

Pastry:
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored*
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Filling:
1 1/2 cups granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 large egg yolks, beaten
3 tablespoons butter
1/2 cup fresh lemon juice
Meringue:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract

1. For Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
2. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
3. Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
4. Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.
5. Bake crust at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool completely before filling.
6. For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute. Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lemon juice, mixing well. Pour into baked pie crust.
7. For Meringue: With electric mixer, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Add vanilla. Do not under beat. Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking.
8. Bake at 400*F (205*C) for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.

Makes 8 servings.

* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior results.

Cook's Tip: You can substitute the 6 tablespoons of sugar in the meringue for 1 (7-ounce) jar marshmallow creme for higher meringue.

Nutrition Facts: (per serving 1/8 slice of pie): 463.9 calories; 36% calories from fat; 19.0g total fat; 88.3mg cholesterol; 173.3mg sodium; 86.6mg potassium; 70.2g carbohydrates; 0.7g fiber; 47.5g sugar; 69.5g net carbs; 4.6g protein.

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