Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 6 tablespoons unsalted butter, cold and cubed
- 4 tablespoons vegetable shortening, cold and cubed
- 3-5 tablespoons ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups water
- 6 large egg yolks, lightly beaten
- 1/2 cup fresh lemon juice (2-3 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, softened
For the Meringue Topping:
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Equipment:
- 9-inch pie plate
- Food processor (or large bowl)
- Medium saucepan
- Whisk
- Electric mixer (stand or hand-held)
- Large heatproof bowl
Instructions
1. Make the Crust:
- Combine dry ingredients: In a food processor (or bowl), pulse together flour, salt, and sugar.
- Cut in fat: Add cold, cubed butter and shortening. Pulse (or cut in with a pastry blender) until the mixture resembles coarse crumbs with pea-sized pieces remaining.
- Add water: Gradually add ice water, a tablespoon at a time, pulsing (or mixing) until the dough just comes together. Don’t overwork it.
- Chill: Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: Preheat your oven to 425°F (220°C). Roll the chilled dough on a lightly floured surface to 1/8-inch thickness. Fit into the pie plate, trim edges, and crimp decoratively. Prick the bottom with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Continue baking for 5-7 minutes more until the crust looks golden and slightly dry.
2. Make the Lemon Filling:
- Mix dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
- Add liquids: Whisk in the water, egg yolks, lemon juice, and lemon zest.
- Cook: Bring the mixture to a boil over medium heat, whisking constantly. Reduce heat to low and simmer, whisking, for 1 minute until thickened.
- Add butter: Remove from heat and stir in softened butter until melted and smooth.
3. Assemble the Pie:
- Pour filling: Pour the hot filling into the partially baked pie crust.
- Make meringue: While the filling is hot, begin the meringue (this helps with stability).
4. Make the Meringue:
- Beat egg whites: In a clean, dry bowl, beat egg whites with an electric mixer until foamy. Add cream of tartar and beat until soft peaks form.
- Add sugar: Gradually beat in sugar, one tablespoon at a time, until stiff, glossy peaks form. Beat in vanilla extract.
5. Finish and Bake:
- Spread meringue: Spread meringue over the hot filling, making sure it touches the crust edges to seal. Create decorative swirls and peaks.
- Bake: Bake at 350°F (175°C) for 15-20 minutes or until the meringue is lightly browned.
- Cool: Let the pie cool completely at room temperature for several hours before chilling. Chilling for at least 3-4 hours sets the filling nicely.
Tips:
- Ensure your meringue bowl is free of any fat for best egg white whipping.
- For a taller meringue, use a slightly smaller pie dish (8-inch).
- To prevent weeping, don’t overbake the meringue.
