Lemon Pie from Cook’s Illustrated

This is done quite differently, but sounds delicious

ingredients

1
Pastry
2
In a food processor fluff the flour, sugar and salt. Add the shortening and pulse 6 or 8 times. Add the butter and pulse until the consistency of small peas.
3
Remove from processor and place in a large bowl. Add the water in 1 tablespoon segments. When pastry sticks and is a little bit damp, pat into a circle, place in plastic and chill-45minutes or 2 days
4
Filling
5
Simmer water, lemon juice, sugar, cornstarch and zest. Cook until thickened a bit. Gradually add hot water mixture to beaten egg yolks, Place back in pan and cook until thickened. Add 1 tablespoon butter and vanilla. Cover with plastic ad let cool slightly
6
Meringue
7
Heat water and cornstarch until clear. Cool
8
Add cornstarch and sugar together
9
Add to slightly beaten eggs. When soft peaks add the water mixture and beat until stiff and shiny
10
Assembly
11
Roll out pastry in the graham crackers. Trim to 1/2 inch outside rim, fold and crimp. Chill for 20 to 40 minutes in the freezer
12
Prebake 375, cover pie with weights and foil, cook 25-30 minutes. Cool
13
preheat oven to 325. Place filling in pie shell, Cover with meringue making nice swirls. Cook 25-30 minutes