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Lemon Meringue Pie

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening or cold lard, cut up
3 to 5 tablespoons water

1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/2 cup fresh lemon juice
3 large egg yolks
3 tablespoons unsalted butter

3 large egg whites
1/8 teaspoon cream of tartar
5 tablespoons sugar, divided

Combine flour and salt. Add shortening, mix with pastry blender
until mixture resembles coarse crumbs. Add water, one tablespoon
at a time, until mixture just begins to hold together. Gather pastry
into a ball; flatten into a disk. Wrap and refrigerate 30 minutes.
On floured surface, roll pastry into a 12-inch circle. Fit into a
9-inch pie plate and trim overhang to 1 inch; flute. Freeze 10
minutes.

Arrange cookie sheet on center rack of oven. Heat oven to 4250.
Prick bottom and sides of pastry shell with fork. Line pastry shell
with foil; add beans, rice or pie weights. Place pastry shell on
cookie sheet; bake 15 minutes. Remove foil and weights. (Reserve
for next pie.) Reduce oven temperature to 3750. Bake 15 minutes
more until crust is golden.

Meanwhile, whisk together sugar and cornstarch in saucepan. Whisk
in water, lemon juice and yolks. Bring to a boil over medium heat,
whisking constantly, until mixture begins to thicken. Boil mixture
1-1/2 minutes, continuing to whisk gently. Remove from heat; stir
in butter until melted. Pour hot filling into prepared crust; cover
surface with plastic wrap. Refrigerate 30 minutes.

Reduce oven temperature to 3500. Beat egg whites in large mixer
bowl on medium-high speed until frothy. Beat in cream of tartar.

Increase speed to high; add 4 tablespoons of sugar, 1 tablespoon
at a time, beating to stiff peaks. Uncover filling. Spread meringue
over top, being sure to spread to edge of pastry to seal. Sprinkle
with remaining 1 tablespoon sugar. Bake 10 minutes until meringue
is golden. Refrigerate 1 hour before serving.

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