Instructions: Make the Master Pie Shell: Stir together flour and salt in large glass bowl. Cut shortening into flour until evenly distributed and particles are size of small peas. Sprinkle with water and gently stir with fork until water is blended into pastry and dough begins to form a ball; use your hands to shape.

Roll dough out on lightly floured board to 11-inch diameter and lift into 9-inch pie plate, gently pressing dough into bottom and against sides of plate. Flute edges and trim. Prick all over with fork. Bake at 475 degrees until lightly browned, about 8 minutes.

Combine cornstarch, sugar and salt in saucepan. Stir in boiling water until blended. Bring to boil, stirring until mixture is clear, about 2 minutes. Place cornstarch mixture in top of double boiler set over, but not touching, simmering water. Cook 10 minutes, stirring occasionally. Add small amount hot mixture to beaten egg yolks, then return all yolk mixture to pan, stirring until blended. Cook 2 minutes. Remove from heat. Stir in lime juice, butter and zest.

Make the Basic Meringue: Combine egg whites and cream of tartar in mixing bowl. Beat until foamy, about 30 seconds. Continue beating on medium-high speed until egg whites form soft peaks, about 30 seconds. Gradually beat in sugar, 1 tablespoon at a time. Continue beating until stiff peaks form and meringue has a glossy look and sugar is dissolved, 3 to 4 minutes.

Pour filling into Master Pie Shell. Spread Meringue over filling, being careful to seal to edges of pie. Bake at 400 degrees until golden brown, 8 to 10 minutes. Cool to room temperature, about 1 hour.

This recipe yields 8 servings.

NOTES :

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