Instructions: Sift flour with salt into a mixing bowl. Cut in shortening. Combine egg, lemon juice, and rind. Sprinkle over mixture, stirring with fork, until dough is moist enough to hold together. Form into a ball. Roll out to 1 1/2 inches larger than inverted pie pan. Put into pan. Trim and place extra pieces in small baking pan. Prick crust generously. Bake shell and pieces at 400 degrees 12 to 15 minutes. Cool.

Combine in saucepan 3/4 cup sugar, cornstarch, water, lemon juice, lemon rind, and slightly beaten egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat. Add cream cheese, blend well; cool. Beat egg whites until soft mounds form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Fold into lemon mixture-spoon into pie shell. Chill at least two hours. Sprinkle crumbled pastry pieces around edge.

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