I had no idea why I started to make this last night but and then I realized that someone uttered the words “Lemon Meringue Pie” yesterday.
12 tablespoons very cold butter
3 cups flour
1 teaspoon salt
1 tablespoon sugar
1/3 cup very cold Crisco
6 to 8 tablespoons ice water
1 cup sugar
1 tablespoon finely grated lemon zest
2/3 cup fresh lemon juice
8 egg yolks (save the whites for the meringue)
½ teaspoon salt
1 ¼ sticks unsalted butter cut into pieces
1 cup water
¼ cup corn starch
8 egg whites
2/3 cup sugar
¼ teaspoon salt
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl and whisk. Add the butter and shortening. Use a pastry cutter to cut in the butter and Crisco. Add water slowly and form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees F. Roll out dough and place in pie plate. Blind bake for 45 minutes until cooked. Take out and set aside while you make the lemon filling.
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt. In separate bowl whisk together water and corn starch then whisk into egg & lemon mixture.
Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
Don’t chill curd. Pour it directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
Preheat oven to 350 degree.
In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
I worked with this recipe.