Lemon Meringue Pie ~ EXCELLENT!

Step 1: For Pastry: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Add the ice water and combine with a fork.

Step 2: Using a floured rolling pin, roll out dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.

Step 3: Place dough in an ungreased 9-inch regular or deep-dish pie plate. Gently press dough against bottom and sides of pan. Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork.

Step 4: Bake crust at 425º for about 15 to 18 minutes, or until light golden brown. Cool completely before filling.

Step 5: For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute.

Step 6: Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lemon juice, mixing well. Pour into baked piecrust.

Step 7: For Meringue: With electric mixer, beat egg whites and cream of tartar into soft peaks.. Beat in marshmallow crème, beating until stiff and glossy. Add vanilla. Do not under beat.

Step 8: Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking.

Step 9: Bake at 400º for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.