Pie Filling: lemon zest
1 teaspoon lemon extract
1 teaspoon lemon juice
4 eggs
1/4 cup of sugar
pinch of salt
teaspoon of butter
4 level teaspoons cornstarch
1 cup of boiling water
Crust: 1 1/3 cup of flour
pinch of salt
3-4 tablespoons of cold water
1/2 cup of Crisco LEMON PIE FILLING: Beat egg yolks. Mix sugar and cornstarch together. Put cornstarch in with egg yolks alternately. Put boiling water with butter in. Add egg mixture slowly, then lemon juice. Stir constantly until thick. Beat 2 eggs. Remove filling and cool and stir in eggs. Pour over crust. Beat other 2 eggs. Add 4 tablespoons sugar. CRUST: Preheat oven to 400°F. Sift flour before measuring; combine measured flour and salt in mixing bowl. With pastry blender, cut in shortening to make fairly coarse mixture. Sprinkle with water, 1 tablespoon at a time. Work dough into a firm ball with hands, roll out to form circle larger than pie pan, then gently ease into pie pan. Fold overhang under to make a double thickness of dough, on the rim of the crust. Flute with fingers or fork (what ever is comfortable to you.) Prick dough with fork and bake at 400°F, for 10 minutes, or until lightly browned. Submitted by: McKenzy | 
