1 c. all-purpose flour
1/2 tsp. salt
1/3 c. plus 2 tbsp. shortening
3 to 4 tbsp. milk
2 drops yellow food color
1 1/2 c. sugar
1/3 c. cornstarch
1 1/3 c. boiling water
3 egg yolks, slightly beaten
1/4 c. butter, softened
1/3 c. fresh lemon juice
1 tbsp. grated lemon peel
4 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

1. Mix flour and salt in small bowl. Cut in shortening thoroughly. Mix milk and food color; stir into dry ingredients, 1 tablespoon at a time, until dough almost cleans side of bowl. Gather dough into ball.

2. Roll dough on lightly floured cloth-covered board into circle 2 inches larger than inverted 9-inch glass pie plate. Ease pastry into pie plate; trim edge and flute. Do not pierce. Place paper toweling over pastry; place an 8-inch glass pie plate over paper. Microwave at regular power, rotating plate once, 3 minutes. Remove 8-inch pie plate and paper toweling, Microwave pastry, rotating plate every 60 seconds, until it appears dry and flaky, 3 1/2 to 4 1/2 minutes. Cool to room temperature.

3. Mix 1 1/2 cups sugar and the cornstarch in 1-quart glass measuring cup; stir in boiling water. Microwave uncovered at regular power, stirring every 60 seconds, until mixture is thickened and bubbly, 3 to 4 minutes. Stir some of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture and stir until smooth. Microwave uncovered 1 minute. Add butter, lemon juice and peel; stir until smooth. Pour into baked pastry shell.

4. Heat oven to 425 degrees. Beat egg whites and cream of tartar in small mixer bowl until foamy. Add 1/2 cup sugar gradually, beating constantly until stiff glossy peaks are formed. Spread meringue over filling, sealing completely to crust. Bake until meringue is golden, 5 to 7 minutes; cool away from drafts. Makes one 9-inch pie.