BEST EVER LEMON PIE


The Crust:

1 Cup		Unbleached All-Purpose Flour
¼ Cup		Sugar
		Pinch of Salt
¼ Tsp.	        Baking Powder
4 Tbs.		Chilled Butter
1               large Egg


Combine all dry ingredients in a cold mixing bowl.
Use a cheese grater and grate the butter right off the stick into the dry mix.  Rub 
the flour into the butter by hand or use a dough hook on your mixer, until the 
flour/butter mixture is a sandy texture. Do not allow the butter to melt during this 
process.  If necessary, place in freezer for a few minutes to re-chill.  Beat the egg 
with a fork and add it to the flour mixture. Knead or mix until evenly moist.  Work 
quickly so as to not melt the butter.  Form into a disc ½ inch thick.  Wrap with 
plastic wrap and refrigerate overnite or at least 3 hours.

Roll out the dough and line a 9 inch pie plate.  Cut out a disc of bakers liner 
paper  and place it on top of the dough bottom.  Spread a layer of dry beans on 
top of this paper as a weight.  This will prevent the bottom crust from bubbling up 
and deforming during baking. Bake the crust at 350 degrees for about 20 minutes 
or until golden.  Cool, then remove beans and paper.


The Filling:

1-1/4     	Cup Sugar
6 Tbs. 	        Corn Starch
2 Cup		Water
1/3 Cup	        Lemon Juice
3  Large	Egg Yolks
1-1/2 Tsp.	Lemon Extract
2 Tsp. 	        White Vinegar
3 Tbs. 	        Butter


Mix sugar and cornstarch together in the top of a double boiler.  Add the two 
cups of water.  Combine egg yolks and lemon juice and beat until well mixed.  
Add to the sugar mixture.  Cook over boiling water until thick.  At least 25 
minutes.  This will eliminate the starchy taste.  Add the lemon extract, butter, and 
vinegar.  Stir thoroughly.  Pour into the nine inch pie shell and let cool.  Top with 
meringue or a ready whip non dairy topping. Meringue not recommended 
because of raw egg hazard.

Contributed by:  Jim Cornelius