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1
Prepare crust:
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2
Combine dry ingredients.
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3
With food processor, pastry blender, or hands, mix in butter and shortening until they resemble peas.
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4
Slowly add ice water until the dough holds together.
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5
Flatten into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
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6
Preheat oven to 375
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7
Remove dough, roll out to fit an 8 to 10 inch pie pan.
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8
Line pie pan and cover with parchment and weights--dry beans or rice can work.
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9
Bake until crust is set12 minutes.
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10
Remove weights and parchment and bake until lightly coloredanother 8 to 10 minutes.
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11
Cool on rack.
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12
Prepare filling:
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13
Combine sugar, cornstarch, milk, water, and a pinch of salt in large saucepan, whisk to combine, bring to simmer over medium heat, whisking occasionally.
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14
As mixture begins to turn clear and thicken (4 to 5 minutes), whisk in egg yolks 2 at a timeshould be the thickness of pudding at this point.
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15
Slowly add lemon juice and limoncello whisking constantly.
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16
Return to simmer.
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17
Remove from heat and pour into prepared crust.
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18
Prepare meringue topping:
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19
Beat egg whites, cream of tartar and remaining pinch of salt until soft peaks form.
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20
Gradually beat in confectioners sugar until glossy stiff peaks form.
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21
Pipe, or dollop meringue onto hot fillingspread all the way to edges.
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22
Preheat boiler and cook until meringue is set1-2 minutes, or put in a 325 oven for 14 to 16 minutes.
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23
Cool completely before serving.
