For making Pie Crust: Mix the flour and salt together in a large bowl. Add the butter and shortening.

Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is ok).

Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit.

Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to.

Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky.

Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.

Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

For making the filling: Whisk the egg yolk in a medium bowl. Set aside.

Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.

The mixture will be thin and cloudy, then eventually begin thickening and bubbling after about 6 minutes. Once thickened, give it a whisk and reduce heat to low.

Temper the egg yolks: Very slowly stream a few large spoonfuls of warm lemon mixture into the beaten egg yolks.

Then, also in a very slow stream, whisk the egg yolk mixture into the saucepan. Turn heat back up to medium

Cook until the mixture is thick and big bubbles begin bursting at the surface.

Don’t let the filling cool down too much as you want a warm filling when you top with the meringue. The warm filling helps seal the two layers together, preventing separation.

Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the frigerator for an additional 20 minutes before baking at 180 degrees C for 12 – 15 minutes or until golden brown.

Cool completely before adding the filling.

For making the meringue: With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 5 minutes.

Spread meringue on top of filling. (I like to make decorative peaks with the back of a large spoon).

Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.