Lemon Meringue Pie

Crust:

• 1 1/4 cups flour
• 1 tbsp sugar
• pinch of salt
• 6 tbsp butter, cut into pieces
• 2 tbsp vegetable shortening
• ice water as needed

Filling:

• 1 1/4 cups sugar
• 5 tbsp cornstarch
• 1 cup milk
• 1/2 cup cold water
• a pinch of salt
• 6 large egg yolks
• 2/3 cup lemon juice
• 2 tbsp lemon zest
• 1 1/2 tbsp limoncello liqueur
• 2 tbsp butter, cut into pieces
• 4 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 6 tbsp icing sugar

1. Combine the flour, sguar, and salt for the crust in a bowl.  Work in the butter and the shortening and the mixture resembles crumbs. 
2. Add 3 tbsp of ice water and work with your fingers until the dough comes together, adding more water as needed, 1 tsp at a time, to make a smooth dough, being careful not to over work the dough.
3. Form into a disk shape, wrap in plastic and chill in the fridge for 30 minutes.
4. Remove dough from the fridge and unwrap on a lightly floured surface. Roll out to a 12" circle and then transfer to a 9" pie plate, pressing gently to fit.  Trim the edges and then crimp. Chill 1/2 hour to 1 hour.  Preheat the oven to 375 F.
5. Line the pie with parchment paper and then fill with dry beans or rice.  Bake about 12 minutes, or until the crust is set.  Remove the beans and paper and bake 8 to 10 minutes longer, until lightly coloured.  Cool on a rack.
6. Combine the sugar, cornstarch, milk, water, and salt in a large saucepan.  Whisk and bring to a simmer.  Keep stirring for 5 minutes and then whisk in the egg yolks. 
7. Slowly add the lemon juice, zest, and limoncello.
8. Add the butter, a piece at a time and whisk constantly until returned to a simmer.
9. Remove from the heat and pour into the prepared shell.
10. Beat the egg whites, cream of tartar, and a tiny pinch of salt until soft peaks form.  Gradually add the icing sugar, while beating until glossy stiff peaks form.
11. Spread over the lemon filling with a spatula.
12. Using your blowtorch, lightly brown the meringue.
13. Serve.