Pie Crust Ingredients:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup, plus 3 teaspoons shortening
1 1/2 teaspoons vinegar
3 tablespoons water
Lemon Meringue Filling Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Directions For Pie Crust:
Mix flour, salt, and sugar in bowl. Cut in shortening until mixture is crumbly. Add, vinegar, egg, and water, until dough is moist.
To prevent dough from sticking to table and rolling pin, cut two, 15inch x 15inch pieces of saran-wrap. Lay one piece on table and place dough on top of it. Cover dough with the other piece of saran-wrap. Roll dough out in a circle big enough to fit in the pie pan.
Take saran-wrap of top of dough, spray pie pan with canola oil and lay the dough in the pan. Peel saran-wrap off. Cut extra dough off perimeter of pan.
Scallop Crust Technique:
Use your index finger to push the outer edge in while pushing the inner edge out with the thumb and index finger of your other hand. Repeat this process all the way around the perimeter of the pie.
Directions For Lemon Meringue Filling:
Preheat oven to 350 degrees F (175 degrees C).
Filling - In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt.
Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Measure out 1/2 cup of this hot mixture.
Place egg yolks in a small bowl and gradually whisk in the 1/2 cup of the hot sugar mixture. Once mixed thoroughly pour contents of bowl back into sauce pan.
Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat.
Pour filling into baked pie shell.