LEMON MERINGUE PIE

Mix the flour and salt in a large bowl.

Cut in shortening with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and the ice water together in a separate bowl.

Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together.  Do not overwork the dough or you will not have a flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.  Turn onto the counter top, divide in half, and gently press together to form into 2, 2″ thick discs.  Wrap each disc in saran wrap and refrigerate for at least 1 hour.  You will only need one disc for this recipe, so you can either use the other for another pie or freeze for up to 3 months.

Preheat oven to 375 degrees.

Dust the countertop with half of the graham cracker crumbs and place the dough disk on top.  Dust the top of the dough with remaining crumbs.  Roll the dough into a 14″ disk and place in a pie plate.  Crimp the edge to form a crust.  Line the crust with foil and place beans or pie weights in to allow the crust to maintain its shape while baking.  Bake for 15 minutes until crust is set.  Remove the foil and bake another 5-10 minutes until golden.

Combine sugar, cornstarch, and egg yolks in a large sauce pan.  Place pan over medium heat and gradually add the water, whisking constantly until fully incorporated.  Let cook for 5-7 minutes whisking constantly until thickened.  Add the zest and lemon juice and continue to whisk until boiling and a luxurious thick curd forms.  Set aside and cover with plastic wrap, directly on the curd, to keep a ‘skin’ from forming.

To make the meringue,  first combine the cornstarch with ⅓ cup of water in a sauce pan and cook until thick and translucent.  Set aside.  Combine the sugar and cream of tarter in another small bowl.

Beat egg whites and vanilla in the bowl of a stand mixer until frothy.  Gradually add the sugar mixture and continue to beat until soft peaks form.  Add the cornstarch mixture 1 teaspoon at a time and whip until stiff peaks form.

Remove the saran wrap and bring the curd back to a boil to heat through.  Pour the hot curd into the crust and immediately top with the meringue using the back of a spoon to form stiff peeks.

Bake at 325 for 25-30 minutes until golden and puffed.