Directions

• Flaky Pie Crust:
• Using a pastry cutter or your hands, work the cold butter and lard into the flour and salt until you have a mealy, pebbly consistency.  Add the water and work the dough into a small square.  Cut the dough in half and wrap and freeze one half for another use.  Roll half the dough out until 1/4-inch thick and drape it into a buttered 9-inch pie pan.  Use the tines of a fork to prick holes in the bottom of the crust, then place in the freezer for 10 – 15 minutes.
• Preheat the oven to 350°F.
• Bake the crust for about 25 minutes, until lightly golden.
• The crust dough can be made up to one day in advance.  Cool completely before filling.
• Lemon Meringue Pie:
• Preheat the oven to 350°F.
• Heat the sugar, flour, cornstarch, cream, lemon and orange zest and juice, and water in a heavy-bottomed saucepan, stirring, until the mixture boils.  Reduce the heat to low and cook, stirring 7 – 10 minutes, until the mixture has thickened slightly.  Remove from the heat and cool for 10 minutes.
• Place the egg yolks in a small bowl with 1/4 tsp vanilla and mix with a fork.  Temper the egg yolks by slowly adding a few tablespoons of hot lemon filling to the bowl of egg yolks, and then working the yolks back into the mix.  Pour the mixture into the prepared pie crust and bake for 20 – 30 minutes until the filling is set.  If you tap on the sides of the pie the filling should just slightly jiggle like gelatin.  If it is undercooked you will know because when tapped the middle will look watery while the outside looks set; the whole filling should move as one unit.  Cool on a wire rack.
• Raise the oven temperature to 400°F.
• Beat the egg whites on high speed until stiff peaks form, adding the confectioners’ sugar and remaining 1/4 tsp vanilla toward the end.  (You can also add the cornstarch to help stabilize the meringue).
• Gently spread the egg whites evenly over the pie, touching the crust all around.  Use the back of a spook to make peaks, gently placing it against the meringue and pulling up quickly.
• Bake the meringue for 5 – 10 minutes, or until the top starts to turn golden brown.  Serve this pie warm or at room temperature.