What is the recipe for lemon meringue pie from 1957 Good Housekeeping Cookbook Page 418?

Here is the recipe for lemon meringue pie from the 1957 Good Housekeeping Cookbook Page 418:

Ingredients:

For Crust:

- 1 ⅓ cup sifted all-purpose flour

- 1 teaspoon salt

- ½ cup plus 1 tablespoon shortening

- 3 tablespoons cold water

For Filling:

- 1 cup granulated sugar

- 3 tablespoons cornstarch

- ¼ cup sifted all-purpose flour

- ¼ teaspoon salt

- 3 egg yolks, slightly beaten

- ⅔ cup water

- ¼ cup butter

- 1 tablespoon grated lemon peel

- ¼ cup lemon juice

For Meringue:

- 3 egg whites

- 6 tablespoons granulated sugar

Instructions:

1. Make Crust: Preheat oven to 425 degrees F. Stir flour and salt together. Cut in shortening until particles are the size of small peas. Sprinkle water over mixture and mix lightly with a fork until dough holds together. Form into ball and divide in half. Roll out each piece to form a 9-inch circle and fit into 9-inch pie plate. Fold edges under and flute.

2. Make Filling: In saucepan, mix together ⅔ cup granulated sugar, cornstarch, flour, and salt. Gradually stir in egg yolks. Stir in water, butter, lemon peel, and lemon juice. Bring to boil over low heat, stirring constantly; boil 1 minute, or until mixture thickens, stirring constantly. Remove from heat and pour into pie shell.

3. Make Meringue: Beat egg whites and ⅛ teaspoon salt until foamy. Gradually beat in remaining granulated sugar and beat until stiff peaks form. Spread meringue over filling, making sure to seal it. Return to oven and bake for 12 minutes, or until golden brown.