Light Lemon Meringue Pie
To make crust: Set oven rack at lowest level; preheat oven to 425 degrees F.
In a medium-sized bowl, stir together flour, sugar and salt.
In a small saucepan, melt the butter over low heat.
Cook for about 30 seconds, swirling the pan, until the butter is a light, nutty brown.
Pour into a small bowl and let cool.
Stir in oil.
Using a fork, slowly stir the butter-oil mixture into the flour until mixture is crumbly.
Gradually stir in enough ice water (1 to 2 tbsp) so that the dough will hold together in a ball.
Press the dough into a flattened disk.
Place between two sheets of plastic wrap and roll into a circle about 12 inches in diameter.
Remove the top sheet and invert the dough over a 9-inch pie plate.
Remove the remaining wrap.
Fold the edges under at the rim and crimp.
Line the shell with a piece of foil or parchment paper and fill with pie weights or dried beans.
Bake for 10 minutes, remove the weights or beans, and bake for 8 to 10 more minutes, or until the crust is golden.
Cool the pie shell on a rack while you make the filling.
Reduce the oven temperature to 350 degrees.
To make filling: In a medium-sized heavy saucepan, whisk together sugar, cornstarch and salt.
Gradually whisk in 1 1/2 cups boiling water.
Place the saucepan over medium-high heat and bring to a boil, whisking constantly.
Reduce heat to medium-low and cook, stirring, for 1 minute.
Remove from the heat.
In a small bowl, whisk together lemon juice, zest, egg and egg white.
Whisk a small amount of the hot sauce into the egg mixture, then whisk this mixture back into the sauce.
Return to a simmer over medium heat, stirring, then cook for an additional 30 seconds.
Stir in the butter until melted and pour into the baked pie shell.
Set aside while you prepare meringue.
To make meringue: In a large bowl, beat the egg whites with an electric mixer on medium speed until frothy.
Add the cream of tartar and salt and beat at high speed until soft peaks form.
Slowly add the sugar, beating constantly, until the mixture holds stiff, shiny peaks.
Beat in the vanilla.
Spread the meringue over the hot filling, sealing to edge of crust.
With a metal spatula, knife or back of a spoon, make attractive peaks.
Bake for 15 minutes, or until the top is lightly browned.
Cool the pie on a rack until it is room temperature, about 2 hours.