Lemon Meringue Pie

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subheading: For the crust:

6 oz. (1-¼ cups plus 2 Tbs.) unsifted all-purpose flour

2 tsp. granulated sugar

¼ tsp. table salt

¼ tsp. baking powder

3 oz. (6 Tbs.) chilled unsalted butter,

cut into ½-inch cubes; more for the plate

2 oz. (4 Tbs.) frozen vegetable shortening,

cut into ½-inch pieces

2 to 4 Tbs. ice water

subheading: For the filling:

1-¼ cups granulated sugar

2 oz. (¼ cup plus 2 Tbs.) cornstarch

¼ tsp. table salt

5 large egg yolks

1 oz. (2 Tbs.) unsalted butter, cut into

4 pieces and softened

1-½ Tbs. finely grated and minced lemon zest,

plus ⅓ cup strained juice (from 3 medium lemons)

1 oz. (3 Tbs.) finely ground gingersnap cookies

subheading: For the meringue:

5 large egg whites, at room temperature

¾ cup superfine sugar

¾ tsp. pure vanilla extract

½ tsp. cream of tartar

Directions at finecooking.com

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