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1
Remove the dough from the refrigerator and on a lightly floured surface, roll out to a 12-inch circle.
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2
Transfer the dough to a 9-inch pie pan, pressing gently to fit, trim the edge to within 1/2-inch of the pan, turn under, and crimp decoratively.
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3
Refrigerate for 30 minutes to 1 hour.
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4
Preheat the oven to 375 degrees F.
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5
Line the pie shell with parchment paper and fill with pie weights, dry beans, or rice.
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6
Bake until the crust is set, about 12 minutes.
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7
Remove the parchment paper and weights and bake until lightly colored, 8 to 10 minutes.
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8
Cool on a wire rack before filling.
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9
Combine the granulated sugar, cornstarch, milk, water, and pinch of the salt in a large, non-reactive saucepan, whisk to combine, and bring to a simmer over medium heat, whisking occasionally.
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10
As the mixture reaches a simmer and begins to thicken and turn clear, 4 to 5 minutes, whisk in the egg yolks, 2 at a time.
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11
Slowly add the lemon juice, whisking constantly, and add the zest and limoncello.
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12
Add the butter, 1 piece at a time, and whisking constantly, return to a simmer.
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13
Remove from the heat and pour immediately into the prepared pie crust.
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14
Beat the egg whites, cream of tartar, and remaining pinch salt in a large bowl with an electric mixer until soft peaks form.
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15
Beating constantly, gradually add the confectioners' sugar and beat until glossy stiff peaks form, being careful not to over beat, as this will make the meringue difficult to spread.
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16
Transfer the meringue to a pastry bag fitted with a medium star tip.
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17
Working 1 row at a time, pipe the meringue across the top of the hot lemon filling in a zigzag pattern, alternating direction with each row.
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18
Cover the pie filling completely, going out to the pastry edges, so the meringue does not draw up or weep during baking.
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19
(Alternatively, spread the meringue evenly over the pie filling using a rubber spatula, smoothing out to the pastry edges.
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20
Make decorative peaks in the meringue using a dull knife or the back of a spoon.)
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21
To quickly cook the meringue, preheat the broiler with the rack in the highest position.
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22
Place the pie under the broiler and cook until the meringue is set and golden brown, 1 to 2 minutes, watching carefully to avoid burning.
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23
(Alternatively, the meringue can be cooked in a preheated 325 degree F oven until set and golden brown, 14 to 16 minutes.)
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24
Transfer the pie to a wire rack to cool completely before serving.
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25
1 1/4 cups all-purpose flour
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26
1 tablespoon sugar
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27
1/4 teaspoon salt
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28
6 tablespoons cold, unsalted butter, cut into pieces
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29
2 tablespoons cold vegetable shortening
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30
3 to 4 tablespoons ice water, or as needed
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31
Sift the flour, sugar, and salt into a large bowl.
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32
With your fingers, work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs.
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33
Add 3 tablespoons of the ice water and work with your fingers just until the dough comes together, adding more water as needed, 1 teaspoon at a time, to make a smooth dough, being careful not to overwork the dough.
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34
Form the dough into a disk shape, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
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35
Yield: enough dough for 1 (9 or 10-inch) crust
