Directions: |
Directions:Preheat oven to 450º.
Crust:
Mix flour and salt together in a medium mixing bowl. Cut butter and shortening into small pieces and put into the bowl of flour, using a pastry blender cut the butter and shortening into the flour until pieces are the size of small peas, or use a grater to grate butter and frozen shortening into the bowl and stir with a fork until combined. Sprinkle about 4 tbsp ice cold water over the flour mixture and toss with a fork, add more cold water a tbsp at a time, until mixture holds together (you don't want to add any more water than needed to get the dough to hold together). Remove dough from bowl and fold over 2 times, press into a disc then wrap in plastic wrap and place in refrigerator for 30 minutes. Remove from refrigerator and roll into about a 14" circle. Carefully roll the dough onto your rolling pin and transfer the dough to a deep dish glass pie plate, centering the dough over the plate. Press the dough into the pie plate carefully. Trim the dough so that there is a 1" overhang over the edge of the pie plate. Fold the over hang under so that there is a double 1/2" layer of dough over the lip of the pie plate. Crimp the edges, or press with a fork, however you like to do the edge of a pie. Using a fork, prick the crust every half inch, including the sides, paying particular attention to the space where the bottom and the sides meet. Sprinkle about 1-2 tbsp granulated sugar liberally over the bottom of the crust. Bake for 10-12 minutes until crust is golden brown. Remove from the oven and set aside. Reduce oven heat to 350º.
Filling:
In a large saucepan combine sugar, flour, cornstarch and a dash of salt. Gradually stir in 2-1/4 cups water. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat. In a small heat-proof bowl whisk the egg yolks, gradually whisk in one cup of the hot filling mixture, return egg mixture to the saucepan, bring to a gentle boil and cook for 2 minutes more. Remove from heat, stir in butter and lemon peel. Gradually stir in lemon juice, gently mix in well. pour into baked pie shell.
Meringue:
In a large mixing bowl combine the egg whites, vanilla and cream of tartar. Mix on medium about 1 minute until soft peaks form. Increase mixer to high speed, adding sugar one tbsp at a time, continue beating on high about 4 minutes more until mixture forms stiff, glossy peaks. Immediately spread meringue over pie, carefully sealing to the edge of the pie crust to prevent shrinkage. Bake in a 350º oven for 15-18 minutes until meringue is golden brown. Allow to cool to room temperature, then cover loosely with plastic wrap and store in refrigerator. |
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