Lemon Meringue Pie with Shortbread Crust

Crust ingredients:

-Preheat your oven to 350 degrees.

-In the bowl of your mixer, cream the butter and confectioners' sugar until light and fluffy.

-Add the flour and the baking powder. Blend until completely incorporated.

-Place the dough into a pie plate. Pat it onto the bottom and up the sides. Crimp the edges.

-Bake for 15 minutes in your preheated 350-degree oven. It's done when the edges start to brown.

-Prepare the lemon filling. Zest and juice the lemons.

-Separate the eggs. Put the yolks into a small bowl and stir with a fork. Put the whites in a large bowl and

set aside for when you make the meringue.

-In a medium saucepan, whisk together the sugar, flour, cornstarch and salt; when combined, whisk in the

lemon juice, zest and water.

-After combining all of the filling ingredients, cook over medium-high heat, stirring frequently. It will

thicken and come to a boil.

-When it starts to boil, turn off the heat and whisk in 2 tablespoons of butter until the butter is melted.

-Temper the eggs. Whisk in about 1/2 cup of the hot lemon mixture from the saucepan. Add the now-

warm egg mixture back into the hot lemon filling in the saucepan.

-Whisk to combine, and turn the heat back on to medium high. Stirring constantly, bring it to a boil and

continue to stir it for 2 minutes while it boils and thickens.

-Pour the thickened lemon filling into your pie crust.

-Make the Meringue. In a large bowl, whip the egg whites. When they are foamy, gradually add the

sugar. Whip until stiff peaks form.

-Gently spread the meringue over the lemon filling, spreading it to the edges so that the filling is

completely sealed.

-Bake the pie in your preheated 350-degree oven about 12-15 minutes. Your pie is done when the

meringue is golden brown.