Master Lemon Meringue Pie

Directions

Prepare crust:

Combine dry ingredients.

With food processor, pastry blender, or hands, mix in butter and shortening until they resemble peas.

Slowly add ice water until the dough holds together.

Flatten into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

Preheat oven to 375 degrees F.

Remove dough, roll out to fit an 8 to 10 inch pie pan.

Line pie pan and cover with parchment and weights--dry beans or rice can work.

Bake until crust is set—12 minutes. Remove weights and parchment and bake until lightly colored—another 8 to 10 minutes. Cool on rack.

Prepare filling:

Combine sugar, cornstarch, milk, water, and a pinch of salt in large saucepan, whisk to combine, bring to simmer over medium heat, whisking occasionally.

As mixture begins to turn clear and thicken (4 to 5 minutes), whisk in egg yolks 2 at a time—should be the thickness of pudding at this point.

Slowly add lemon juice and limoncello whisking constantly.

Return to simmer.

Remove from heat and pour into prepared crust.

Prepare meringue topping:

Beat egg whites, cream of tartar and remaining pinch of salt until soft peaks form.

Gradually beat in confectioners sugar until glossy stiff peaks form.

Pipe, or dollop meringue onto hot filling—spread all the way to edges.

Preheat boiler and cook until meringue is set—1-2 minutes, or put in a 325 F oven for 14 to 16 minutes.

Cool completely before serving.