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1
Mix first 5 ingredients in large bowl; add butter and shortening.
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2
Using electric mixer, beat at low speed until mixture resembles coarse meal.
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3
Add 2 tablespoons ice water.
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4
Beat until dough holds together, adding more water by 1/2 tablespoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap disk in waxed paper and chill until firm enough to roll, at least 1 hour and up to 1 day.
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7
Roll out dough between sheets of waxed paper to 12-inch round.
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8
Peel off top sheet of paper.
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9
Invert dough into 9-inch-diameter glass pie dish; peel off paper.
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10
Press dough gently into dish.
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11
Trim overhang to 3/4 inch; turn under and crimp edge decoratively.
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12
Freeze crust until firm, about 30 minutes.
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13
Position rack in center of oven and preheat to 375F.
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14
Line crust with foil; fill with dried beans or pie weights.
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15
Bake crust until golden at edge, about 15 minutes.
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16
Remove foil and beans; continue to bake until crust is pale golden, piercing with fork if crust bubbles, about 12 minutes.
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17
Cool completely on rack.
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18
Reduce oven temperature to 325F.
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19
Whisk 1 3/4 cups sugar and 1/3 cup cornstarch in heavy medium saucepan to blend.
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20
Gradually add 1 1/2 cups water and lemon juice, whisking until cornstarch dissolves and mixture is smooth.
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21
Add yolks and peel; whisk to blend.
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22
Cook over medium-high heat until filling thickens and boils, whisking constantly, about 8 minutes.
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23
Pour into prepared crust.
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24
Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form.
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25
Gradually add remaining 1/3 cup sugar, beating until stiff and shiny.
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26
Mound meringue atop warm lemon filling, spreading to seal to crust at edges.
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27
Bake pie until meringue is golden, about 20 minutes.
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28
Cool pie 1 hour.
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29
Refrigerate up to 6 hours; serve cold.
