9″ Baked Pie Shell

1 1/2 C. Sugar

1/3 C. Cornstarch

1 1/2 C. Water

3 Egg Yolks, slightly beaten

3 T. Butter

1/4 C. Lemon Juice

1 1/3 T. grated Lemon Rind

3 Egg Whites

1/4 tsp. Cream of Tartar

6 T. Sugar

Heat oven to moderately hot (400 degrees).  Mix sugar and cornstarch in saucepan.  Slowly stir in water.  Stir constantly over moderate heat until mixture thickens and boils.  Boil 1 minute.  Slowly stir half of the mixture into the egg yolks, then beat back into hot mixture in saucepan.  Boil one minute longer, stirring constantly.  Take from heat.  Stir until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell.  Make a meringue of the 3 egg whites, cream of tartar and 6 T. sugar.  Spread over filling, sealing to edge.  Bake 8 to 10 minutes until delicately browned.  Cool at room temperature away from drafts.

9″ Baked Pie Shell

1 C. sifted Flour

1/2 tsp. Salt

1/3 C. Shortening

2 T. Water

Heat oven to very hot (475 degrees).  Mix flour and salt and cut in shortening.  Sprinkle with water; mix well with fork.  Round into smooth ball; flatten slightly.  Roll out 1” larger than inverted pie pan.  Ease into pan. Flute edges.  Prick pastry.  Bake 8 to 10 minutes.