Pastry (I make this pie without the crust)
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar (I use 1 cup splenda, 1/2 cup sugar)
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar (I use 4 tbsp splenda, 2 tbsp sugar)
1/2 teaspoon vanilla
Total Time: 45 Min
1. Heat oven to 400°F. 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.
2. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie pan.
3. 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 under beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
4. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
