Aunt Gerry's Lemon Pie

1. Roll out the pastry to a 12" round. Fit into a 9" pie plate and trim the overhang to 1/2" turn under the overhang, flush with rim. Flute to make a high stand-up edge and prick all over with a fork. Bake in a 425° oven until golden (about 15 min.). Cool completely on wire rack.

2. Mix 1 3/4 cups of the sugar, cornstarch, flour and salt in a medium sized bowl.

3. Heat the water to boiling in a medium sized saucepan, Lower heat to medium and slowly add the sugar mixture, stirring constantly. Cook 5 to 7 minutes or until mixture holds a line when cut with a spoon. Do not let boil. Remove from heat.

4. Beat the egg yolks slightly in a small bowl. Stir in 1/2 cup of the hot mixture then quickly stir this into the mixture in saucepan. Return to med. heat and cook, stirring constantly 3 min or until mixture thickens and mounds softly. Remove from heat.

5. Stir in lemon rind, juice and butter until completely blended. Pour into shell.

6. Beat egg whites with lemon extract until foamy and double in volume. Sprinkle remaining 1/2 cup sugar over whites 1 Tbsp. at a time, beating constantly until sugar is completely dissolved and stiff peaks form.

7. Pile meringue onto hot filling being sure to spread to edge of crust.

8. Bake in 350° oven 12 min. or until meringue is golden brown. Cool completely on wire rack.