Lemon Meringue Pie

•Bake and cool pie shell.

•In saucepan, combine:

            1 cup sugar

            1/4 cup flour

            3 Tbs. cornstarch

            1/4 tsp. salt

•Stir in:

            2 cups water

•Cook and stir over medium heat until thickened and clear.

•Add a little hot mixture to:

            3 egg yolks, beaten

•Return all to hot mixture. Cook 1 minute more; stir constantly. Remove from heat.

•Blend in:

            1 Tbs. butter

            1 tsp. grated lemon peel

            1/4 cup lemon juice

•Pour mixture into pie shell. Cool.

Meringue

Beat until soft peaks form:

            3 egg whites

•Gradually add:

            6 Tbs. sugar

•Beat to stiff peaks. Spread over hot filling.

•Bake at 425º for 5 minutes, until brown. Cool.

Coconut Cream Pie

•Bake and cool pie shell.

•Combine in saucepan; bring to near boil:

            2 cups milk

            1/2 cup sugar

            Pinch of salt

•Blend:

            3 Tbs. cornstarch

            4 egg yolks

            1 tsp. water

•Mix a small amount of the milk mixture in with the egg mixture, repeat, then add all to milk mixture.

•Add:

            1/2 cup grated coconut

•Cook over medium heat until custard thickens.

•Add:

            1 Tbs. butter

            1/2 tsp. vanilla

•Fill pie shell with filling and cool.

Meringue

•Beat until soft peaks form:

            4 egg whites

            1/4 tsp. cream of tartar

            1/8 tsp. salt

•Gradually add, beating constantly:

            1/4 cup sugar

            1/2 cup grated coconut

•When meringue is fairly stiff, pile lightly on filled pie.

•Bake at 400º; ten minutes or till light brown. Cool.

Pie Crust

Single crust

•Combine:

            1 1/3 cups flour

            1/2 tsp. salt

•Cut in:

            1/2 cup shortening

•Add 1 T at a time and toss with fork:

            3 Tbs. water

•When all water has been added, work dough into a firm ball.

Double crust

•Combine:

            2 cups flour

            1 tsp. salt

•Cut in:

            3/4 cup shortening

•Add 1 T at a time and toss with fork:

            1/4 cup water

•When all water has been added, work dough into a firm ball.

To bake without filling: prick bottom and sides, 425º, 10-15 min.

For tart shells: Cut pastry circles using bottom of shortening can. Fit over backs of muffin pans, pinching 4 or 5 pleats into sides. Turn edge under; flute. Prick with fork. Bake 425º; 12-15 min.