Lemon Meringue Pie

**Crust**
1 1/2 c all-purpose flour
1/2 tsp salt
1/2 c shortening
1/4 c cold water
**Meringue**
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
**Filling**
1 1/2 c sugar
1/4 c cornstarch
3 tbsp all-purpose flour
1/4 tsp salt
1 1/2 c water
3 egg yolks, beaten
2 tbsp butter (or margarine)
1/3 c lemon juice
1 tsp lemon peel, Grated
1 tsp lemon extract
In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Rollout pastry to fit a 9-in. pie plate. Transfer pastry to plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Prick bottom and sides of pastry with a fork. Line with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Reduce heat to 350°F.
Filling: combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, lemon juice, peel and extract until butter is melted. Cover; set aside and keep hot.
Meringue: beat egg whites and cream of tartar in a mixing bowl on medium until foamy, about 1 minute. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.