Sweet & Tangy

Instructions

Servings: makes one 9-inch pie

Heat oven to 400°F. Roll out dough to 11-inch circle on lightly floured surface. Line a 9-inch glass pie pan with dough; crimp edges. Line dough with parchment; weight with dried beans or pie weights. Bake for 14 to 16 minutes or until set; remove parchment and weights. Bake an additional 8 to 10 minutes or until golden brown and completely baked. Let cool on wire rack. Lower oven temperature to 350°F.

Place 2 teaspoons cornstarch in small saucepan; whisk in ¼ cup water. Heat over medium-low heat until bubbling and thickened, stirring constantly. Remove from heat and set aside. Beat egg whites in large mixer bowl at medium-high speed until soft peaks form. Slowly add sugar and then spoon in warm cornstarch mixture. Continue beating until glossy and almost stiff. Set aside.

Combine 1 cup sugar, 5 tablespoons cornstarch and ¼ teaspoon salt in medium saucepan; mix well. Stir in water, then whisk in eggs. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in lemon juice and peel. Immediately pour hot filling into crust. Top with meringue, spreading all the way to crust edges to seal. Bake for 14 to 17 minutes or until golden brown. Let cool on wire rack.

Classic Pastry

Instructions

Makes two 9-inch crusts.

Combine flour and salt in medium mixing bowl. Cut lard, shortening or butter into ½-inch cubes and work into flour with fingertips or pastry cutter until mixture resembles coarse meal with pea-sized pieces of fat remaining. Toss with 6 tablespoons of water and, with fingertips, draw together in a ball, sprinkling with enough remaining water, if necessary to gather together. Divide in two; flatten into disks. Wrap in plastic wrap and refrigerate for 1 hour to firm.