-
1
Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
-
2
Scatter the frozen butter pieces over flour mixture.
-
3
Pulse in 1-second pulses about 5 times to mix in butter.
-
4
Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
-
5
Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
-
6
When dough forms a ball, stop processing.
-
7
It should take about 2 or 3 tbsp of ice water to reach this stage.
-
8
Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
-
9
Flour disk and wrap in plastic.
-
10
Refrigerate at least 30 minutes.
-
11
Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
-
12
Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
-
13
Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
-
14
Place into a 9 inch pie pan, and finish edges.
-
15
Refrigerate crust until firm, about 30 minutes.
-
16
Prick dough with a fork to prevent bubbling up in the oven.
-
17
While the oven is pre-heating to 375, put pie crust in freezer.
-
18
Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
-
19
Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
-
20
Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
-
21
Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
-
22
Remove from heat, whisk in zest, then juice, and finally butter.
-
23
Keep warm until meringue is made.
-
24
Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
-
25
Bring to a simmer, whisking occasionally until thickened.
-
26
Remove from heat when translucent and thickened.
-
27
Preheat oven to 325.
-
28
In a large mixing bowl, mix cream of tartar and sugar together.
-
29
Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
-
30
Beat in sugar mixture, 1 tbsp at a time.
-
31
Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
-
32
Pour warm lemon filling into pie crust.
-
33
Distribute meringue evenly over the top, starting with the edges, and then the middle.
-
34
Make sure it attaches to the crust.
-
35
Lifting with the back of the spoon, create peaks in the meringue.
-
36
Bake until golden brown, about 20 minutes.
-
37
Cool completely before serving.
