1 1/4 cups all purpose flour
1 1/4 teaspoons sugar
3/4 teaspoon salt
2 1/2 tablespoons chilled, unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening
9 tablespoons ice water, approximately
1 3/4 cups sugar
1/4 cup cornstarch
3 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 cups cold water
4 large egg yolks
1/2 cup fresh lemon juice
2 tablespoons unsalted butter
4 1/2 teaspoons grated lemon peel
3 egg white
1/4 teaspoon cream of tartar
6+ tablespoons sugar
1/16 teaspoon ground nutmeg
1 teaspoon grated lemon peel
In a medium bowl, sift together flour, sugar,and salt. Cut in butter and shortening until mixture resembles coarse meal. Stir in just enough water for mixture to come together. Form dough into a ball, and flatten it into a thin disk. Wrap in plastic and chill at least 30 minutes. Roll out on a lightly floured board. Start at the center and roll toward the edge, using light strokes. When dough is approximately 1/8 inch thick, press it into a 9-inch pie plate. Bake for 12 to 15 minutes or until golden.
In a heavy, medium size saucepan, combine sugar, cornstarch, flour and salt. Gradually whisk in water. Boil over medium heat for 1 minute while stirring constantly. Remove pan from heat and set aside. In a separate bowl, whisk egg yolks. Gradually whisk in some of the hot cornstarch mixture. Return warmed yolks to saucepan and boil until thick, again stirring constantly, about 5 minutes. Remove from heat and whisk in juice, butter and lemon peel. Cool completely, and then spoon filling into crust, cover, chill and make maringue.
Preheat oven to 425 degrees F. Beat egg whites until frothy but not stiff; add cream of tartar and continue beating until stiff enough to hold a peak. Gradually beat in sugar; then add remaining ingredients. At this point meringue should be stiff and glossy. Spoon meringue on top of cool pie filling and spread to the outer crust to prevent shrinkage, while mounding high in the middle. Bake 5 to 7 minutes until delicately browned. Cool at room temperature.