INGREDIENTS

INSTRUCTIONS

For the pie shell, mix flour, salt, and sugar in food processor  fitted
with steel blade.  Scatter butter pieces over flour mixture,  tossing
to coat butter with a little of the flour. Cut butter into  flour with
five 1-second pulses.  Add shortening; continue cutting in  until flour
is pale yellow and resembles coarse cornmeal with butter  bits no
larger than a small pea, about 1-second pulses.  Turn mixture  into
medium bowl. Sprinkle 3 tablespoons cold water over mixture.  Using
rubber spatula, fold water into mixture; press down on dough  mixtue
with broad side of spatula, fold water into mixture; press  down on
dough sticks together. If dough will not come together, add  up to 1
tablespoon more cold water. Shape dough into ball, then  flatten into
4-inch-wide disk. Dust lightly with flour, wrap in  plastic, and
refrigerate for 30 minutes before rolling. Generously  spinkle work
area with 2 tablespoons graham cracker crumbs. Place  dough on work
area. Scatter a few more crumbs over dough. Roll dough  from center to
edges, turning it into a 9-inch disk, rotating a  quarter turn after
each stroke and sprinkling additional crumbs  underneath and on top as
necessary to coat heavily. Flip dough over,  and continue to roll, but
not rotate, to form a 13-inch disk slighly  less than 1/8-inch thick.
Fold dough in quarters; place dough point  in center of 9-inch Pyrex
pie pan. Unfold to cover pan completely,  letting excess dough drape
over pan lip. To fit dough to pan, lift  edge of dough with one hand
and press dough in pan bottom with other  hand; repeat process around
circumference of pan to ensure dough fits  properly and is not
stretched. Trim all around, 1/2-inch past lip of  pan. Tuck 1/2 inch of
overhanging dough under so folded edge is flush  with lip pan; press to
seal. Press thumb and index finger about  1/2-inch apart against
outside edge of dough, then use index finger  or knuckle of other hand
to poke a dent on inside edgeof dough  through opening created by the
other fingers. Repeat to flute around  perimeter of pie shell.
Refrigerate until firm, aout 30 minutes.  Prick shell at 1/2-inch
intervals; press a doubled 12-inch square of  aluminum foil into pie
shell; prick again and refrigerate a least 30  minutes. Adjust oven
rack to lowest position, heat oven to 400  degrees. Bake, checking
occasionally for ballooning, until crust is  firmly set, about 15
minutes. Reduce oven temperature to 350 degrees,  remove foil, and
continue to bake until crust is crisp and rich brown  in color, about
10 minutes longer. For the Filling, mix first four  ingredients in a
large, nonreactivve saucepan. Bring mixture to  simmer over medium
heat, whisking occasionally at beginning of the  process and more
frequently as mixture begins to thicken. When  mixture starts to simmer
and turn translucent, whisk in egg yolks,  two at a time. Whisk in
zest, then lemon juice, and finally butter.  Bring mixture to a good
simmer, whisking constantly. Remove from  heat, place plastic wrap
directly on surface of filling to keep hot  and prevent skin from
forming. For the meringue, mix cornstarch with  1/3 cup water in small
saucepan; bring to simmer, whisking  occasionally at beginning and more
frequently as mixture thickens.  When mixture starts to simmer and turn
translucent, remove from heat.  Leet cool while beating egg whites.
Heat oven to 325 degrees. Mix  cream of tartar and sugar together. Beat
egg whites and vanilla until  frothy. Beat in sugar mixture, 1
tablespoon at a time; until sugar is  incorporated and mixture forms
soft peaks. Add cornstarch mixture, 1  tablespoon at a time; continue
to beat meringue to stiff peaks.  Remove plastic from filling and
return to very low heat during last  minute or so of beating meringue
(to ensure filling is hot). MM  Norma_Wrenn Posted to MM-Recipes Digest
V4 #049 by "Deborah Kühnen"  <DEBKUHNEN@msn.com> on Feb 17, 97.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 475
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 170.5mg
Sodium: 195mg
Potassium: 90.1mg
Carbohydrates: 53.7g
Fiber: <1g
Sugar: 35.3g
Protein: 5.4g