Little Lemon Meringue Pies

In a bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. Roll each portion into a 5-in. circle. Transfer to two 10-oz. custard cups. Press dough 1-1/8 inches up sides of cups. Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown.

In a saucepan, combine sugar, cornstarch and salt. Gradually stir in cold water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat.

Stir half of hot filling into egg yolk; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and butter.

Pour into pastry shells. In a small bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.