Ingredients
Scale
- 1 ½ cups (195 g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, cold & cut into pieces
- 4 tablespoons vegetable shortening, cold & cut into pieces
- 5 tablespoons ice water
- 1 ½ cups (300 g) granulated sugar
- 5 tablespoons (50 g) cornstarch
- ¼ teaspoon salt
- 1 ½ cups (360 g) cold water
- 5 egg yolks
- ½ cup (120 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon unsalted butter
- 1 tablespoon (10 g) cornstarch
- ¼ cup (60 ml) water
- 5 egg whites, room temperature
- ½ cup (100 g) granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Whisk flour, sugar, and salt in a bowl.
- Cut in butter and shortening until crumbly.
- Add ice water and form dough; refrigerate for 30 minutes.
- Roll out dough, fit into pie pan, refrigerate for an hour.
- Pre-bake crust at 400°F for 30 minutes, cooling afterward.
- Mix filling ingredients in a saucepan, cook until thick.
- Temper egg yolks and mix with the filling.
- Pour filling into crust.
- Prepare meringue by whipping egg whites with sugar until stiff.
- Spread meringue over filling and bake for 5-8 minutes.
Notes
Ensure egg whites are at room temperature for better volume.
Seal the meringue to prevent weeping.
Allow pie to set before slicing for cleaner cuts.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 275
- Sugar: 25
- Sodium: 170
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 1
- Protein: 4
- Cholesterol: 30