Southern Lemon Meringue Pie

Prep time : 45 minutes      Chill time :  15 minutes 
Cook time :  35 minutes      Makes 8 servings
CRUST :
1 -1/3                           cups unsifted all-purpose flour
1/4                               teaspoon salt
1/4                               cup chilled vegetable shortening
2 to 3                           tablespoons cold water
FILLING :
1                                  cup sugar
1/4                              cup cornstarch
1/4                              teaspoon salt
1 -1/2                          cups cold water
3                                 egg yolks , lightly beaten
2                                 teaspoons grated lemon zest
1/2                              cup lemon juice
1                                 tablespoon butter or margarine
MERINGUE:
3                                 tablespoons pasteurized dried egg whites
6                                 tablespoon warm water
1/3                              cup sugar
1)                FOR the CRUST :In a large bowl , combine flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal . Sprinkle with water , 1 tablespoon at a time , folking until dough holds together . Shape into a ball , flatten slightly , wrap in plastic wrap and refrigerate 15 to 30 minutes .
2)               Preheat oven to 475*F . On a lightly floured work surface , roll pastry from the center out to form an 11-inch circle about 1/8-inch thick . Wrap pastry around rolling pin and ease into a 9-inch pie pan . Trim overhang to 1-inch , roll under and crimp , making a high fluted edge . Prick bottom and sides with a folk .
3)                  Cover crust loosely with foil . Weight with dried beans or baking weights and bake for 8 to 10 minutes ; remove foil and beans and bake until crust is golden ---5 minutes more . Reduce heat to 350*F . Remove to a rack and cool to room temperature .
4)                   For the FILLINGS: In a medium-size saucepan , combine sugar , cornstarch and salt . Gradually blend in water , set over moderate heat and cook , stirring constantly until mixture boils and thickens --- about 3 minutes . Remove from heat , blend a little of the hot mixture into beaten egg yolks , then stir back into pan . Stir in lemon zest and juice and butter . Pour hot filling into the pie shell .
5)                   For the MERINGUE : In the bowl of an electric mixer , sprinkle egg whited over water and beat until foamy . With the mixer running , add sugar , 1 tablespoon at a time , then continue beating until soft peaks form.
6)                 Spoon meringue onto hot filling , swirling it into peaks and making sure it touches the crust all around . Bake until meringue is lightly tipped with brown -- 10 to 15 minutes . Remove to a rack ; cool to room temperature .
TIP : 
Traditionally , meringue on pies is made from the whites of separated eggs beaten stiff with about 1/3 cup of sugar and 1/4 teaspoon of cream of tartar , then it is piled high while the pie is still hot .
It's best made with dried pasteurized egg whites because of concerns of raw eggs . The meringue topping does not remain in the oven long enough to actually cook through .