Ingredients
Pastry
11/4 cup all purpose flour
1 tablespoon sugar
1/4 tsp salt
4 tablespoons shortening
6 tablespoons butter-cold cut int 1/2 inch squares
3+tablespoons cold water
1/2 cup ground graham crackers
Filling
11/2 cups water
1/2 lemon juiced
3/4cups sugar
1/4cup cornstarch
2tablespoons+ lemon zest
4 egg yolks
1/2 teaspoon vanilla
Meringue
1/3 cup water
1 teaspoon cornstarch
1/2 cup sugar
1 teaspoon cornstarch
6 egg whites
Preparation
Pastry 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. 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 Filling 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 Meringue Heat water and cornstarch until clear. Cool Add cornstarch and sugar together Add to slightly beaten eggs. When soft peaks add the water mixture and beat until stiff and shiny Assembly 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 Prebake 375, cover pie with weights and foil, cook 25-30 minutes. Cool preheat oven to 325. Place filling in pie shell, Cover with meringue making nice swirls. Cook 25-30 minutes
