Advertisement
Pie Crust
- 1-1⁄2 cups flour
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup vegetable shortening
- 2-1⁄2 to 3 tablespoons ice water, divided
Lemon Filling
- 1-1⁄2 cups sugar
- 1⁄3 cup cornstarch
- 1⁄4 teaspoon salt
- 1-1⁄2 cups water
- 4 egg yolks, slightly beaten (save the egg whites for the meringue)
- 2 to 2-1⁄2 tablespoons grated lemon zest (from about 4 medium lemons)
- 2 tablespoons unsalted butter
- 1⁄4 cup lemon juice (from about 2 medium lemons)
Meringue
- 8 large egg whites, room temperature
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1-1⁄3 cups superfine sugar
