The Ultimate Lemon Meringue Pie

Step 1

Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.

Step 2

Scatter the frozen butter pieces over flour mixture.

Step 3

Pulse in 1-second pulses about 5 times to mix in butter.

Step 4

Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.

Step 5

Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.

Step 6

When dough forms a ball, stop processing.

Step 7

It should take about 2 or 3 tbsp of ice water to reach this stage.

Step 8

Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.

Step 9

Flour disk and wrap in plastic.

Step 10

Refrigerate at least 30 minutes.

Step 11

Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.

Step 12

Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.

Step 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.

Step 14

Place into a 9 inch pie pan, and finish edges.

Step 15

Refrigerate crust until firm, about 30 minutes.

Step 16

Prick dough with a fork to prevent bubbling up in the oven.

Step 17

While the oven is pre-heating to 375, put pie crust in freezer.

Step 18

Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.

Step 19

Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.

Step 20

Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.

Step 21

Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.

Step 22

Remove from heat, whisk in zest, then juice, and finally butter.

Step 23

Keep warm until meringue is made.

Step 24

Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.

Step 25

Bring to a simmer, whisking occasionally until thickened.

Step 26

Remove from heat when translucent and thickened.

Step 27

Preheat oven to 325.

Step 28

In a large mixing bowl, mix cream of tartar and sugar together.

Step 29

Beat egg whites with whip attachment of mixer until frothy. Add vanilla.

Step 30

Beat in sugar mixture, 1 tbsp at a time.

Step 31

Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.

Step 32

Pour warm lemon filling into pie crust.

Step 33

Distribute meringue evenly over the top, starting with the edges, and then the middle.

Step 34

Make sure it attaches to the crust.

Step 35

Lifting with the back of the spoon, create peaks in the meringue.

Step 36

Bake until golden brown, about 20 minutes.

Step 37

Cool completely before serving.