Lemon Meringue Pie

1. In medium bowl, mix flour and salt. Cut in shortening using a pastry blender (or pull 2 table knives through ingredients in opposite directions) until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold yet pliable. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With a floured rolling pin, roll pastry into a round shape, 2 inches larger than an upside- down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under so that it's even with the plate; flute as desired.
4. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
5. Reduce oven temperature to 400°F. In small bowl, mix cashews. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
6. Remove from heat. Stir in butter, lemon peel, lemon juice and food coloring. Pour into pie crust.
7. In medium bowl, beat aquafaba egg whites with an electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under-beat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
8. Bake 8 to 12 minutes or until meringue is light brown. Cool for 2 hours. Cover and refrigerate until serving. Store in refrigerator.