ABE LINCOLN'S FAVORITE LEMON PIE

FOR THE CRUST:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
3 to 4 tablespoons ice water
FOR THE FILLING:
1 cup sugar
1 tablespoon corn starch
1/8 teaspoon salt
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
2/3 cup water
4 egg yolks
1 whole egg
2 tablespoons melted butter
FOR THE MERINGUE:
4 egg whites
3 tablespoons sugar

Preheat oven to 325 degrees F.

TO MAKE THE CRUST:
Mix together flour and salt in a medium bowl or food processor. Cut butter into small pieces and mix into flour. Add water. Chill dough before rolling out.

TO MAKE THE FILLING:
In a medium bowl, combine corn starch and salt. Add in lemon rind, juice and water. Beat in egg yolks one at a time, leaving the whole egg until last. Blend in melted butter. Pour into unbaked pie shell.

Bake at 325 degrees F for 30 to 35 minutes until bubbly and somewhat thick. Remove from oven and let sit for 10 minutes.

Preheat oven to 450 degrees F.

TO MAKE THE MERINGUE:
Beat egg whites until frothy. Beat in sugar, a little at a time, until whites form soft peaks. Spread over pie, making sure to seal edges.

Bake at 450 degrees F for 2 to 3 minutes until meringue is lightly touched to brown. Cool to room temperature before cutting.

Servings: 6 to 8
Source: Retro Pies by Linda Everett