Lemon meringue pie recipe

Ingredients

• 4.38 oz whole-wheat pastry flour (about 1¼ cups)
• 1 Tbsp nonfat dry milk
• 2 tsp granulated sugar
• ¼ tsp kosher salt
• 3 Tbsp vegetable shortening, chilled and cut into small pieces
• 2 Tbsp cold unsalted butter, cut into small pieces
• ¼ cup ice-cold water, divided

• 2 large eggs
• 1 large egg white
• 1½ cups water
• 1 cup granulated sugar
• ⅓ cup cornstarch
• ¼ tsp kosher salt
• 1½ Tbsp lemon zest
• ½ cup fresh lemon juice
• 2 tsp unsalted butter

• 4 large egg whites
• ¼ tsp cream of tartar
• 2 Tbsp powdered sugar

1. Whisk together flour, dry milk, sugar, and salt in a bowl. Add shortening and butter; use your fingers to combine until well distributed and pea-size clumps form. Stir in 2 tablespoons ice-cold water. Add up to 2 more tablespoons water, as needed, until dough comes together. Knead 2 times on a floured surface. Shape dough into a disk; wrap in plastic wrap. Chill for 30 minutes.
2. Preheat oven to 425°F. Unwrap dough; roll into an 11-inch circle on a floured surface. Place inside a 9-inch glass pie plate. Crimp edges of dough; prick all over with a fork. Bake at 425°F until lightly browned, 10 to 12 minutes. Let cool while preparing filling. Reduce oven temperature to 375°F.
3. Whisk together eggs and egg white in a bowl. Whisk together 1½ cups water, sugar, cornstarch, and salt in a saucepan. Bring to a boil, stirring often. Boil until mixture thickens, 1 minute. Remove from heat; slowly whisk mixture into eggs. Return to pan; cook over medium-low, stirring constantly, 1 minute. Remove from heat; stir in zest, juice, and butter until smooth. Pour into crust.
4. Beat egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.
5. Beat egg whites and cream of tartar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Add sugar, increase speed to high, and beat until stiff peaks form, 1 minute.