Sometimes I think using all fresh lemons you get that tin like taste, even in a glass pie plate. This recipe will not get weepy and the meringue will not get condensation on it due to the cornstarch gel.
LEMON MERINGUE PIE
1 tablespoon(s) CORNSTARCH
1 tablespoon(s) SUGAR
1/3 cup(s) WATER
1 cup(s) FLOUR
1/2 teaspoon(s) SALT
1/2 cup(s) SHORTENING
ICE WATER; As Needed.
1 1/4 cup(s) SUGAR
1/3 cup(s) CORNSTARCH
1/8 teaspoon(s) SALT
1 1/2 cup(s) WATER
1/4 cup(s) LEMON JUICE; Fresh Squeezed.
1/4 cup(s) LEMON JUICE; Bottled.
4 large EGG YOLKS; Room Temperature.
3 tablespoon(s) BUTTER
1/4 teaspoon(s) CREAM OF TARTAR
1/2 cup(s) SUGAR
4 large EGG WHITES; Room Temperature.
1/2 teaspoon(s) VANILLA
Prepare pie crust by combining flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together.
Shape dough into ball; place on a lightly floured surface.
Roll out dough to 1/8-inch thickness.
Line pie plate with pastry.
Prick crust all over with a fork.
Turn edge under; crimp as desired.
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Remove from oven and cool pie shell.
After crust has cool, make cornstarch gel by combining 1 tablespoon cornstarch and 1 tablespoon sugar in a small pan.
Add 1/3 cup water and bring to a boil, stirring constantly.
Continue to stir until clear and thick, about 1 minute.
Remove from heat and set aside to cool while preparing lemon filling.
For lemon filling: In a stainless steel sauce pan, add 11/4 cups sugar, 1/3 cup cornstarch and 1/8 teaspoon salt and blend together.
Add 11/2 cups water, 1/2 cup lemon juice, and beaten egg yolks.
Bring to a boil on medium to medium-low heat, stirring and whisking often.
You don't want the heat real high or the filling will stick to the bottom of the pan or burn.
Simmer until the filling is thick, stirring constantly.
Remove from heat and add the 3 tablespoons butter.
Do not stir in butter,let butter melt on top of filling.
After the butter melts then stir in.
While butter is melting make meringue by mixing 1/4 teaspoon cream of tartar and 1/2 cup sugar together and set aside.
With a mixer on high speed, whip egg whites and 1/2 teaspoon vanilla on high until foamy.
Add sugar and cream of tartar mixture 1 tablespoon spoon at a time until meringue forms soft peaks.
Then beat in the cool cornstarch mixture into the meringue 1 tablespoon spoon at a time until meringue forms stiff peaks that stand up.
Carefully pour filling into cooled baked pie shell.
Spread a layer of meringue over the filling and right up to the ends of the pie crust sealing in the filling.
Pile on the remaining meringue and swirl into decorative peaks with a spoon or spatula.
Bake at 350 degrees for 15 to 20 minutes or until meringue peaks start to brown.
Cool completely before refrigerating.
Chill well before serving.