*  Exported from  MasterCook  *
                 The Ultimate Lemon Meringue Pie - No Weep
 Recipe By     : 
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Pies                             Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----COOK'S ILLUSTRATED
                         Graham Cracker-Coated Shell
    1 1/4   c            All-purpose flour
      1/2   ts           Salt
    1       tb           Sugar
    6       tb           Unsalted chilled butter -- cut
                         Into 1/4 pieces
    6       tb           Unsalted chilled butter -- cut
                         Into 1/4 pieces
    4       tb           All-purpose vegetable
                         Shortening -- chilled
    3       tb           To 4 T cold wate
      1/2   c            Graham cracker crumbs
                         Lemon Filling:
    1       c            Sugar
      1/4   c            Cornstarch
      1/8   ts           Salt
    1 1/2   c            Cold water
    6       lg           Egg yolks
    1       tb           Zest from 1 lemon
      1/2   c            Juice from 2 or 3 lemons
    2       tb           Unsalted butter
                         Meringue Topping:
    1       tb           Cornstarch
      1/4   ts           Cream of Tartar
      1/2   c            Sugar
    4       lg           Egg whites
      1/2   ts           Vanilla extract
   1.  For the pie shell, mix flour, salt, and sugar in
   food processor fitted with steel blade.  Scatter
   butter pieces over flour mixture, tossing to coat
   butter with a little of the flour. Cut butter into
   flour with five 1-second pulses.  Add shortening;
   continue cutting in until flour is pale yellow and
   resembles coarse cornmeal with butter bits no larger
   than a small pea, about 1-second pulses.  Turn mixture
   into medium bowl.
   2.  Sprinkle 3 tablespoons cold water over mixture.
   Using rubber spatula, fold water into mixture; press
   down on dough mixtue with broad side of spatula, fold
   water into mixture; press down on dough sticks
   together. If dough will not come together, add up to 1
   tablespoon more cold water. Shape dough into ball,
   then flatten into 4-inch-wide disk. Dust lightly with
   flour, wrap in plastic, and refrigerate for 30 minutes
   before rolling.
   3.  Generously spinkle work area with 2 tablespoons
   graham cracker crumbs. Place dough on work area.
   Scatter a few more crumbs over dough. Roll dough from
   center to edges, turning it into a 9-inch disk,
   rotating a quarter turn after each stroke and
   sprinkling additional crumbs underneath and on top as
   necessary to coat heavily. Flip dough over, and
   continue to roll, but not rotate, to form a 13-inch
   disk slighly less than 1/8-inch thick.
   4. Fold dough in quarters; place dough point in center
   of 9-inch Pyrex pie pan.  Unfold to cover pan
   completely, letting excess dough drape over pan lip.
   To fit dough to pan, lift edge of dough with one hand
   and press dough in pan bottom with other hand; repeat
   process around circumference of pan to ensure dough
   fits properly and is not stretched. Trim all around,
   1/2-inch past lip of pan. Tuck 1/2 inch of overhanging
   dough under so folded edge is flush with lip pan;
   press to seal. Press thumb and index finger about
   1/2-inch apart against outside edge of dough, then use
   index finger or knuckle of other hand to poke a dent
   on inside edgeof dough through opening created by the
   other fingers. Repeat to flute around perimeter of pie
   5.  Refrigerate until firm, aout 30 minutes. Prick
   shell at 1/2-inch intervals; press a doubled 12-inch
   square of aluminum foil into pie shell; prick again
   and refrigerate a least 30 minutes.
   6.  Adjust oven rack to lowest position, heat oven to
   400 degrees. Bake, checking occasionally for
   ballooning, until crust is firmly set, about 15
   minutes. Reduce oven temperature to 350 degrees,
   remove foil, and continue to bake until crust is crisp
   and rich brown in color, about 10 minutes longer.
   7.  For the Filling, mix first four ingredients in a
   large, nonreactivve saucepan.  Bring mixture to simmer
   over medium heat, whisking occasionally at beginning
   of the process and more frequently as mixture begins
   to thicken. When mixture starts to simmer and turn
   translucent, whisk in egg yolks, two at a time.  Whisk
   in zest, then lemon juice, and finally butter. Bring
   mixture to a good simmer, whisking constantly. Remove
   from heat, place plastic wrap directly on surface of
   filling to keep hot and prevent skin from forming.
   8.  For the meringue, mix cornstarch with 1/3 cup
   water in small saucepan; bring to simmer, whisking
   occasionally at beginning and more frequently as
   mixture thickens.  When mixture starts to simmer and
   turn translucent, remove from heat.  Leet cool while
   beating egg whites.
   9.  Heat oven to 325 degrees.  Mix cream of tartar and
   sugar together. Beat egg whites and vanilla until
   frothy. Beat in sugar mixture, 1 tablespoon at a time;
   until sugar is incorporated and mixture forms soft
   peaks. Add cornstarch mixture, 1 tablespoon at a time;
   continue to beat meringue to stiff peaks. Remove
   plastic from filling and return to very low heat
   during last minute or so of beating meringue (to
   ensure filling is hot). MM Norma_Wrenn
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