Lemon Meringue Pie

This recipe comes from my good friend Monique Datttilo. She's beautiful, lithe and loves food like I do. She also happens to be a great cook and I'm proud to share her famous Lemon Meringue Pie with you.

Crust

• 1 1/3 cup flour
• 1/2 tsp. salt
• 1/2 cup shortening
• 3 table. sp. Cold water

Combine flour & salt. Cut in shortening. Sprinkle with water gradually while tossing with a fork or pastry mixer. Mold into a ball and roll into a 9 circle. Bake 8-10 minutes at 425 degrees. Set aside to cool.

Pie

• 1 2/3 cup sugar
• 6 tbsp. Cornstarch
• 1/2 cup real lemon juice strained
• 4 eggs, separated
• 1 1/2 cups very hot water
• 2 tbsp. Butter
• 1/4 tsp. cream of tarter

Pre-heat oven to 350. In non-stick pan add 1 1/3 of the sugar, the cornstarch and lemon juice. Separate the egg yolks/whites, placing the whites into a large bowl. Mix the yolks with a fork and add to the items in the pan. Turn on medium heat and gradually add hot water, stirring constantly. Continue to stir constantly until mixture thickens and boils-this is where my daughter mixes non-stop at the stove and adds the love ingredient! Remove from heat and add butter, stir until melted. Pour into cooked pie shell. Go back to egg whites bowl and add cream of tarter. Mix on high speed several minutes until you get soft peaks and gradually add the remaining 1/3 cup of sugar, beating for another minute or so. Spread onto the pie, making sure to seal the edges. Bake for 12-15 minutes or until meringue is browned. Refrigerate after cooling as well as any leftovers. Add a sprig of mint leaves to make a nice presentation. ENJOY!!