Lemon Meringue Pie Recipe

Pastry :

• Combine flour and salt in large mixing bowl.
• Cut room temperature shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
• Beat egg, water and vinegar together.
• Pour all liquid evenly over flour mixture.
• Stir with fork until all of the mixture is moistened. 
• Divide dough in half and shape each into a ball.
• Flatten each into a circle about 4” (10 cm).
• Wrap and chill 15 minutes for easier rolling.
• If not using the second ball of dough wrap well in plastic wrap and place in freezer bag and freeze for up to 1 month.
• Roll dough on lightly floured board to 1/8" thick (0.3 cm).
• Transfer to 9” (23 cm) pie plate.
• Flute edges.
• Line with foil and pie weights.
• Chill for 30 minutes.
• Preheat oven to 350°F (180°C).
• Bake in preheated oven for 20 to 25 minutes.
• Carefully remove the foil and pie weights and continue baking for 10 to 15 minutes longer, until golden.
• Cool completely prior to filling.
• Reduce oven to 325°F (160°).

Filling :

• Beat yolks in a large mixing bowl.
• Whisk in lemon zest, sweetened condensed milk and lemon juice.
• Pour into cooled baked crust.
• Bake for 25 minutes.
• Remove from oven.
• Increase oven to 350°F (180°C).
• Beat egg whites with cream of tartar until foamy, gradually add sugar beating until stiff peaks form but not dry.
• Spread meringue on top of hot pie, carefully sealing to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown.
• Cool, chill before serving if desirable.