TL's Award Winning Deep Dish Lemon Meringue Pie

• 2 cup water
• 1 cup granulated sugar
• 6 tbsp cornstarch
• 1/2 cup lemon juice
• 1 grated rind of one lemon
• 3 egg yolks
• 1/4 tsp sea salt
• 2 tbsp butter
• 1 for meringue
• 3 egg whites
• 6 tbsp granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract
• 1 for pie crust
• 1 1/3 cup all-purpose flour
• 1/2 cup cold shortening
• 6 tbsp ice water

1. prepare pie crust.
2. Add flour and the cold shortening in a bowl and mix with pastry cutter or by fingers until crumbly.
3. Add the ice water and roll in ball.
4. On a floured surface roll out dough and place in pie pan.
5. After its smoothed over and and crimped edges take a fork and poke a few holes in the dough.
6. Bake in oven 350F until light brown.
7. While crust is cooling, prepare filling.
8. In a double boiler add 2 cups water, 1 cup sugar and the cornstarch.
9. Add rinds.
10. Stirring constantly until thickened.
11. Add butter , lemon juice and sea salt.
12. Continue to cook and keep stirring about 5 minutes.
13. Add beaten egg yolks and cook and stir another 5 min.
14. Take off heat and cool.
15. Once filling is cool and thick put it into the pie crust.
16. Make meringue.
17. Place egg whites into mixer and beat on high until fluffy.
18. Add cream of tartar.
19. Continue beating and slowly add the sugar.
20. Beat until soft peaks form.
21. Spread meringue over pie making sire to cover all edges.
22. Bake 400/degrees F about 5 min or until light brown.
23. Cool completely in fridge at least 4/hrs before serving.
24. Enjoy!

water, sugar, cornstarch, lemon juice, lemon, egg yolks, salt, butter, meringue, egg whites, sugar, cream of tartar, vanilla, crust, flour, cold shortening, water

Taken from cookpad.com/us/recipes/346991-tls-award-winning-deep-dish-lemon-meringue-pie (may not work)