Instructions

PIE DOUGH

1. In the bowl of a food process, process ¾ cup flour, sugar, and salt until combined, about 5 seconds. Place chilled butter and shortening over the flour mixture and continue to process until combined, and the mixture forms clumps, about 10 seconds.
2. Scrap down the sides of the bowl and redistribute the dough, sprinkle the remaining ½ cup flour over the dough and pulse until the mixture broken up into pieces and is evenly distributed around the bowl, about 4 to 6 pulses.
3. Transfer the dough to a large bowl and sprinkle the vodka and ice water over the top. With a rubber spatula, stir and press the dough together until it starts to stick together.
4. Turn dough onto a sheet of plastic wrap and flatten to a 4-inch disk and wrap tightly with the plastic wrap. Refrigerate dough for at least 1 hour before using. And let sit on the counter for about 10 minutes before rolling out. Dough can also be frozen for up to 1 month. If the dough is frozen let thaw on the counter completely before rolling out.

PIE CRUST

1. Place a piece of parchment paper on a counter and place the dough on top. With a second piece of parchment paper, placed on top of the dough, roll dough out to a 12 inch circle. Alternately, you can roll dough out on a floured surface. Wrap dough gently around the rolling pin and gently place in the pie plate. Gently lift the dough and press into the bottom and sides of the plate. Make sure not to pull the dough.
2. Trim dough overhang to ½-inch beyond the edge of the pie plate, and tuck the overhand under itself. Crimp dough edges and wrap dough lined pie plate loosely with plastic wrap and refrigerate until firm, about 30 minutes.  While the dough is chilling, adjust an oven rack to the middle position and heat oven to 350 degrees.
3. Line the chilled pie dough with a double layer of aluminum foil, making sure to cover the edges to prevent them from burning. Fill with pie weight. If you don’t have pie weights you can use dry beans or dry rice. Bake on a foil lined rimmed baking sheet until the edges are set and start to turn gold in color, about 25 to 30 minutes, rotating the pan halfway through baking. Remove foil and pie weights and rotate pan and continue to bake until the pie crust is golden brown in color, about 10 to 15 minutes more. Transfer the pie crust to a wire rack to cool completely, about 45 minutes.

FILLING

1. In a large saucepan, bring the water, sugar cornstarch and salt to a simmer whisking constantly.  When the mixture starts to turn translucent, whisk in the egg yolks, two at a time. Next, whisk in the lemon zest, juice and butter. Return the mixture to a brief simmer, and then remove from the heat. Pour lemon filling into the cooled pie crust and place a piece of plastic wrap on top and chill in the refrigerator for 2 hours.

MERINGUE

1. Adjust an oven rack to the middle position and heat oven to 400 degrees.  In a small saucepan, bring the sugar and water to a boil over medium-high heat. Once the syrup has come to a boil, continue to boil for 4 minutes until the mixture becomes thick and syrupy.  Remove from the heat.
2. With a stand mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium low speed until foamy, about 1 minute. Increase mixer speed to medium-high and whip for 2 more minutes until soft peaks form. With the mixer running, pour the hot syrup into the bowl but slowly pouring the syrup down the inside of the mixer bowl, being careful not to hit the whisk with the syrup. Add the vanilla extract and continue to beat until the meringue has cooled and thickened, about 6 minutes.
3. Using a rubber spatula, mound meringue over the chilled filling, making sure the meringue touches the edges of the crust. Use spatula to create peaks with the meringue. Bake until the peaks turn golden brown in color, about 6 minutes. Transfer to a wire rack and let sit until room temperature, about 2 hours and serve.