CRUST:

2 c. flour
1/2 tsp. salt
2/3 c. shortening
1 egg yolk
4-5 tbsp. cold milk

Combine flour and salt - cut in shortening. Stir in egg yolk and milk. Wrap in wax paper and chill 30 minutes before rolling out.

LEMON FILLING:

1 1/2 c. sugar
4 tbsp. cornstarch
3 tbsp. flour
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
2 tbsp. butter
1 1/2 tsp. grated lemon peel
1/3 c. + 1 tbsp. lemon juice

Combine sugar, cornstarch, flour and salt in saucepan. Gradually add hot water. Cool while stirring over low heat. Bring to boil, reduce heat and cook 8 minutes. Remove from heat; add beaten egg yolks. Boil second time about 4 minutes. Add lemon juice, rind and butter. Pour into baked cooled pie crust.

MERINGUE:

2 tbsp. and 6 tbsp. sugar
1 tbsp. cornstarch
1/2 c. cold water
4 egg whites
3/4 tsp. vanilla

Beat egg whites and vanilla into soft peaks, add 6 tablespoons sugar. In another pan combine 2 tablespoons sugar, cornstarch and cold water. Stir to dissolve cornstarch. Cook over medium heat, stirring until thick, cool. Fold into egg white mixture, beat until stiff peaks form. Spread evenly over filling - using pastry bag is easier. Brown at 350 degrees for 12-15 minutes.