For the crust
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/4 cup vegetable shortening, cold and cut into small pieces
For the filling
1 1/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons lemon juice
1 egg yolk
4 large eggs
1/2 cup unsalted butter, softened
1 tablespoon grated lemon zest
For the meringue
4 large egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup all-purpose flour
For the crust
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/4 cup vegetable shortening, cold and cut into small pieces
For the filling
1 1/4 cups all-purpose flour
1/4 cup cornstarch
3 tablespoons lemon juice
1 egg yolk
4 large eggs
1/2 cup unsalted butter, softened
1 tablespoon grated lemon zest
For the meringue
4 large egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup all-purpose flour
Sift the first three ingredients into a medium bowl
Add the butter and shortening
Mix with your fingers until the mixture resembles coarse crumbs
Gradually add 4 tablespoons of cold water or enough to form a dough
Form into a ball, divide in half, shape each half like a disk, and wrap in plastic wrap
Place in the freezer for at least 30 minutes (or overnight)
Preheat oven to 350°F (moderate heat)
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Transfer to an ungreased 9-inch pie plate
Trim the edges, leaving a 2.5-inch border
Drape over the edge of the pie plate, pressing and shaping into a decorative design
Place in the freezer for 10 minutes
Cover with aluminum foil and fill with dried beans
Bake for 20 minutes
Remove from oven, let cool for 1 hour, and refrigerate for at least 1 hour before serving
Dust with powdered sugar, if desired.
