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1
Stir flour, salt and sugar in medium bowl to blend.
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2
Add butter and shortening and rub in with fingertips until mixture resembles coarse meal.
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3
Mix in enough ice water by teaspoonfuls until moist clumps form.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and refrigerate at least 1 hour.
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6
(Can be prepared 2 days ahead.
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7
Keep chilled.
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8
Soften slightly at room temperature before rolling.)
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9
Roll out dough on floured surface to 12-inch round.
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10
Transfer to 9-inch-diameter glass pie dish.
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11
Trim dough, leaving 1/2-inch overhang.
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12
Fold edge under and crimp.
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13
Freeze crust 30 minutes.
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14
Preheat oven to 375F.
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15
Line crust with foil.
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16
Fill with dried beans or pie weights.
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17
Bake until crust is set, about 20 minutes.
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18
Remove foil and beans.
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19
Bake crust until golden and baked through, about 8 minutes.
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20
Cool completely.
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21
Finely chop ginger with 1 cup plus 6 tablespoons sugar in processor until moist paste forms, about 25 seconds.
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22
Combine lemon juice, water and ginger paste in heavy medium saucepan.
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23
Stir over medium heat until sugar dissolves.
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24
Bring to boil.
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25
Remove from heat.
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26
Let steep 1 hour at room temperature.
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27
Strain lemon mixture into bowl, pressing on solids.
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28
Discard solids in strainer.
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29
Return liquid to saucepan.
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30
Add cornstarch; whisk until dissolved.
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31
Whisk in yolks.
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32
Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
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33
Transfer mixture to bowl; cool.
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34
Cover and chill until cold, about 3 hours.
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35
(Can be made 1 day ahead.
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36
keep chilled.)
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37
Preheat oven to 400F.
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38
Spoon filling into crust,smoothing top.
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39
Using electric mixer, beat egg whites in large bowl until foamy.
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40
Gradually add 1/3 cup sugar, beat until stiff and glossy.
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41
Mix in vanilla.
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42
Spoon meringue over filling, spreading to edge of crust to seal.
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43
Bake pie until meringue is light golden, about 5 minutes.
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44
Let stand at least 5 minutes and up to 1 hour before serving.
