1 ½ c flour
½ tsp salt
1 tbsp sugar – pulse in cuisinart
4 tbsp crisco
6 tbsp unsalted butter
3-6 tbsp ice water
1 ½ c water
¾ c sugar
½ c fresh lemon juice
Combine above ingredients in saucepan; cook until sugar is dissolved and hot.
6 egg yolks
¼ c sugar
¼ c corn starch
1 tbsp lemon zest
1/3 c water
1 tbsp cornstarch - Heat cornstarch and water to thicken; set aside.
1 tsp cream of tartar, ½ c sugar - Mix cream of tartar and sugar; set aside.
4 egg whites, ½ tsp vanilla
Pulse in Crisco, then pulse in butter. When butter is still chunky, add 2 tbsp ice water, then add 1 at a time to a somewhat moist consistence.
Turn onto plastic wrap, form into a 4” disc, chill 1 hour. Remove from fridge, bring to room temp for 15 minutes. Roll out on top of graham cracker crumbs; add some to top of dough to keep from sticking. Turn onto pie plate, trim edges, turn under; flute. Refrigerate 40 minutes, freeze 20 minutes; add foil to pan, fill with pie weights. Bake 375 degrees, bottom rack of oven 25-30 minutes. Remove foil and weights; cool.
Combine above ingredients until well blended. Stir in the hot mixture into the yolk mixture, a little at a time; when it’s tempered, add to water mixture and stir until thickened and smooth. Mix in 2 tbsp butter. Cover with plastic wrap, set aside while meringue is made.
Whip egg whites and vanilla’
Slowly mix in sugar mixture
When stiff, mix in cornstarch mixture
Whip until thickened
Add filling to pie crust; cover with meringue – making sure edges are sealed; mound and ‘fluff’. Bake 325 degrees on bottom of oven 20-25 minutes, or till light brown. Yum!