Grandmas Lemon Meringue Pie Recipe A Classic Delight

Instructions:

1. Make the Pastry: Combine flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap, and chill for at least 1 hour.
2. Roll and Blind Bake the Crust: Roll out dough and transfer to pie plate. Crimp edges. Blind bake crust at 375°F (190°C) until lightly golden; cool completely. (Use pie weights or dried beans during baking to prevent puffing.)
3. Prepare the Lemon Filling: Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Temper the Egg Yolks: Whisk a small amount of hot filling into the egg yolks to temper them, then whisk the tempered yolks into the saucepan.
5. Finish the Filling: Cook, stirring constantly, for 1 minute. Remove from heat and stir in lemon juice, butter, and lemon zest.
6. Pour and Cool: Pour filling into the baked crust and let cool completely.
7. Make the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Stir in vanilla extract.
8. Top with Meringue: Spread meringue over the cooled filling, ensuring it touches the crust edge to seal.
9. Bake or Torch: Bake at 325°F (160°C) until meringue is lightly browned, or use a kitchen torch to lightly brown the meringue.
10. Cool and Chill: Let cool completely, then chill for at least 2 hours before serving.