Lemon Meringue Pie

1 baked pie shell

Filling:

Mix in a saucepan:  1/2 cup plus 1 T. sugar,  and 2 tsp. cornstarch.  Gradually stir in 1/2 cup plus 1 T. water.  Cook over medium heat, stirring constantly until it boils and thickens.  Boil 1 minute.  Slowly stir in 1/2 of the hot mix into a slightly beaten egg yolk.  Blend into hot mixture, stirring constantly.  Boil 1 minute.

Remove from heat, stir in 1 T. butter, 1/2 T. lemon juice.  Pour into baked shell.  Cover with meringue.  Bake at 400 for 8-10 minutes.

Pie crust:

1/8" crust                            Bake at 425 degrees                 for 25 minutes or until golden

1 cup flour
1/2 tsp. salt

Mix in a bowl, add 1/3 cup plus 1 T. shortening.  Cut in with pastry blender until shortening is a size of a pea.

Sprinkle 2 T. cold water over the top and mix together.  Roll out to 1/8" circle.