Lemon Meringue Pie

• Pie Crust
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, chilled and cut in pieces
• 2 tablespoons vegetable shortening, chilled and cut in pieces
• 3 tablespoons ice water
• 1 teaspoon fresh lemon juice
• 2 tablespoons fine graham cracker crumbs
• Filling
• 1/3 cup cornstarch
• 1/3 cup sifted cake flour
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 2 cups water
• 5 large egg yolks, lightly beaten
• 1/2 cup lemon juice
• 2 tablespoons grated fresh lemon rind
• 4 tablespoons unsalted butter, cut in pieces
• Meringue
• 1/3 cup water
• 1 tablespoon cornstarch
• 5 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 1/3 cup sugar (or to taste)

1. Pie Crust: Preheat oven to 425u0b0; in a food processor pulse the flour, sugar and salt just to mix; add the butter and shortening and pulse just until coarse crumbs form; add the lemon juice and water and pulse just until moist crumbs form.
2. Scrape the dough onto a sheet of plastic wrap and form a disk; wrap tightly and refrigerate at least 1 hour or up to 1 day.
3. On a lightly floured surface, roll chilled dough out to a 12"-13" diameter circle; fold dough in half and gently lift it, transferring it to a 9" pie plate; gently fit the dough into the plate and trim the edge with a 1/4" overhang.
4. Gently fold the overhang under and crimp the new edge all way'round; prick the dough, including the sides and corner, with a fork to prevent the crust from bubbling while baking; refrigerate 15 minutes or until crust is rechilled.
5. Bake 10-13 minutes or until bottom of crust is lightly browned; cool on wire rack; when cool, sprinkle with graham cracker crumbs.
6. Filling: Combine cornstarch, cake flour, salt and sugar in a saucepan; over medium heat, gradually add water, stirring; continue to cook and stir until mixture boils, about 4 minutes.
7. Remove from heat and temper egg yolks by gradually adding small amounts of cooked mixture; when eggs are thoroughly warmed, add back to cooked mixture; cook, stirring, another 5 minutes over low heat.
8. Remove from heat and stir in lemon juice, lemon rind and butter; stir until well combined and smooth; lay plastic wrap on surface and set aside while making meringue.
9. Meringue: Preheat oven to 325u0b0; in a small saucepan over medium heat, bring water and cornstarch to a boil, stirring constantly, until mixture thickens and turns clear; set aside and let cool.
10. With an electric mixer, break up egg whites on low speed; when bubbly increase speed and beat until they begin to turn white; beat in cream of tartar and vanilla; add sugar gradually and beat to soft peaks; add reserved cornstarch mixture a bit at a time; beat just to stiff peaks.
11. Finish: Pour warm filling into cooled crust (sprinkled with graham cracker crumbs), and top with room temperature meringue; completely seal filling with meringue, making sure meringue touches the crust all the way'round; pile meringue to a high mound in center of pie; bake for 20 minutes, until meringue is evenly golden brown; cool completely on wire rack before cutting.

pie crust, flour, sugar, salt, unsalted butter, vegetable shortening, water, lemon juice, graham cracker crumbs, filling, cornstarch, cake flour, salt, sugar, water, egg yolks, lemon juice, lemon rind, unsalted butter, meringue, water, cornstarch, egg whites, cream of tartar, vanilla, sugar

Taken from www.food.com/recipe/lemon-meringue-pie-75206 (may not work)