Ingredients

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Prepare Baked Pie Crust.

Heat oven to 400 F.

Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quartsaucepan; gradually stir in water. Cook over medium heat, stirringconstantly, until mixture thickens and boils. Boil and stir 1 minute.

Immediately stir at least half of the hot mixture into egg yolks; stir backinto hot mixture in saucepan. Boil and stir 1 minute; remove from heat.Stir in margarine, lemon peel, lemon juice and food color. Pour into piecrust.

Prepare Meringue. Spoon onto hot pie filling. Spread over filling,carefully sealing meringue to edge of crust to prevent shrinking or weeping.

Bake 8 to 12 minutes or until meringue is light brown. Cool away fromdraft. Cover and refrigerate cooled pie until serving. Immediatelyrefrigerate any remaining pie.

Baked Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup Gold Medal all-purpose flour**
1/4 teaspoon salt
2 to 3 tablespoons cold water

Heat oven to 375 F. Cut shortening into flour and salt, using pastryblender or crisscrossing 2 knives, until particles are size of coarsecrumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with forkuntil all flour is moistened and pastry almost cleans side of bowl (1 to 2teaspoons more water can be added if necessary). Gather pastry into a ball.Shape into flattened round on lightly floured cloth-covered board. Rollinto circle 2 inches larger than upside-down glass pie plate, 9x1 1/4inches, with floured cloth-covered rolling pin. Fold pastry into fourths;place in pie plate. Unfold and ease into plate, pressing firmly againstbottom and side. Trim overhanging edge of pastry 1 inch from rim of pieplate. Fold and roll pastry under, even with plate; flute as desired. Prickbottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes oruntil light brown; cool on wire rack.

Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Beat egg whites and cream of tartar in medium bowl with electric mixer onhigh speed until foamy. Beat in sugar, 1 tablespoon at a time; continuebeating until stiff and glossy. Do not underbeat. Beat in vanilla.

*Spreads with at least 65% vegetable oil can be substituted.

**If using self-rising flour, omit salt. Pie crusts made with self-risingflour differ in flavor and texture from those made with all-purpose flour.

Makes 8 servings

This recipe displayed with permission from General Mills, Inc.

Description

Pies And Pastries Smell So Good When You Bake Them. The Whole House Knows When You Are Preparing One Of These Recipes.

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