| | COOK'S ILLUSTRATED 11/12/94 |
| | Graham Cracker-Coated Shell |
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | tb | Sugar |
| 6 | tb | Unsalted chilled butter; cut |
| | Into 1/4" pieces |
| 6 | tb | Unsalted chilled butter; cut |
| | Into 1/4" pieces |
| 4 | tb | All-purpose vegetable |
| | Shortening; chilled |
| 3 | tb | To 4 T cold wate |
| 1/2 | c | Graham cracker crumbs |
| | Lemon Filling: |
| 1 | c | Sugar |
| 1/4 | c | Cornstarch |
| 1/8 | ts | Salt |
| 1 1/2 | c | Cold water |
| 6 | lg | Egg yolks |
| 1 | tb | Zest from 1 lemon |
| 1/2 | c | Juice from 2 or 3 lemons |
| 2 | tb | Unsalted butter |
| | Meringue Topping: |
| 1 | tb | Cornstarch |
| 1/4 | ts | Cream of Tartar |
| 1/2 | c | Sugar |
| 4 | lg | Egg whites |
| 1/2 | ts | Vanilla extract |
