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LEMON PIE & CRUST

List of Ingredients




Pie Crustmix cups flour 1 1/4 cups solid all vegetable shortening & 1 teaspoon salt until crumbly. In a cup, beat 1 egg, 1 tablespoon vinegar and 5 tablespoons cold water. Pour over flour mixture and work in. Roll into pie crust, use what you need, cover the rest and refrigerate. It keeps up to 2 weeks in refrigerator. Makes 6 9-inch pie shells or double crusts. Lemon Pie7 Tablespoons of corn starch1 1/2 cups of sugar1/2 teaspoon of salt Add: 2 cups boiling water, cook until thick, stirring constantly.Add: 3 egg yolks, slightly beaten with a little of the hot mixture. Blend into mixture and cook a little more. Add: 1/4 cup lemon juice and two tablespoons of butter. Pour mixture into baked pastry shell, top with merangue and brown lightly in a moderate oven (350º)

Recipe



Tips: Be sure to let the mixture cook for 2 minutes after the egg yolks have been added For best merangue, be sure to add sugar 1 teaspoon at a time Let merangue touch edges of pie crust Bake at 350º for 10 to 15 minutes until brown. Merangue: 3 egg whites, beaten until stiff, with a tablespoon of sugarThanks, Linda!!