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Pie Crust:

1 1/3 c. flour
1/2 tsp. salt
1/4 lb. butter (cold or
2 to 3 Tbsp. ice water
1 egg white, lightly beaten

Lemon Filling:
2 c. sugar
6 Tbsp. cornstarch
1/4 tsp. salt
4 c. light cream
2/3 c. lemon juice
6 egg yolks, well beaten
grated rind of 2 lemons

6 egg whites
1/2 tsp. cream of tartar
small dash of salt
10 Tbsp. sugar

Preheat oven to 400 degrees. Place flour and salt in bowl of
food processor. Add cold butter (cut into 8 pieces) and
process until like coarse meal. Add ice water through feed
tube and process with steel knife until mixture almost holds
together. Gather into a ball and chill at least one hour or
overnight. Roll out and place in deep 10-inch Pyrex pie plate.
Line pie shell with wax paper; weight with rice, beans or pie
weights and bake for 45 minutes. Remove weights and paper,
brush inside of pie shell with egg white and replace in oven
for another 5 to 8 minutes. Remove and cool.
Combine sugar, cornstarch and salt in heavy pan.
Gradually stir in cream, then lemon juice until smooth. Add
egg yolks, blending thoroughly. Cook in top of double boiler
until thick enough to mound. (This can take a long time.)
Remove from heat and stir in lemon rind. Cool and pour into
pie shell.
If you have turned off oven, preheat to 400 degrees. Beat egg
whites until frothy. Add cream of tartar and salt, beating
until soft peaks form. Start adding sugar a little at a time,
beating well after each addition, until peaks are stiff, but
not dry. With a tablespoon, place mounds of meringue around
edge of pie, spreading so they touch inner edge of crust all
around. Heap rest in center. Push out to border and pull up
points with back of spoon. Bake for 8 to 10 minutes until
delicately browned. Cool on rack in kitchen away from drafts.

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