Lemon Meringue Pie

Retired Computer Consultant (Design, Implement & Maintain) network systems for small businesses. Provided system software and hardware support for a local county offices.

subheading: GRAHAM CRACKER COATED PIE SHELL:

1 1⁄4 cups flour

1 tablespoon sugar

1 ⁄2 teaspoon salt

6 tablespoons unsalted butter, cut into pieces and frozen

4 tablespoons vegetable shortening, frozen

3 to 5 tablespoons ice water, as needed

1 ⁄2 cup graham cracker crumbs

subheading: LEMON FILLING:

1 cup sugar

1 ⁄4 cup cornstarch

1 ⁄8 teaspoon salt

6 large egg yolks

1 1⁄2 cups water

1 tablespoon lemon zest

1 ⁄2 cup lemon juice (fresh from 2 to 3 lemons)

2 tablespoons unsalted butter

subheading: MERINGUE TOPPING:

1 tablespoon cornstarch

1 ⁄3 cup water

1 ⁄4 teaspoon cream of tartar

1 ⁄2 cup sugar

4 large egg whites

1 ⁄2 teaspoon vanilla extract

Directions at geniuskitchen.com

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