 Recipe created for Golf Club World, behind the gates, by Rick Dees, Entertainer, Producer and Owner, Sweetbrier Farm, Danville, Kentucky, USA. Recipe prepared by Chris Rackliffe and Anthony Giraulo Ingredients
Crust
Lemon Pie Filling
Preparation Crust Preheat oven to 350 degrees F. Process 1-1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and lard; process until homogeneous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Transfer mixture to a medium-sized bowl. Sprinkle vodka and cold water over mixture. With rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 equal balls and flatten each into 4-inch disk. Cover each with plastic wrap and refrigerate at least 45 minutes. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang. Ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Turn dough under around rim of pie plate and crimp the edges of the crust and prick the bottom of the crust with a fork several times. Refrigerate until dough is firm, about 40 minutes. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights such as dry beans, rice, or stainless-steel pie weights. Tent the edges of the pie with aluminum foil to keep the edges from drying out or burning during baking. Bake in the preheated 350-degree oven for 10 to 12 minutes until crust is firm and lightly browned. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights but with the tented edges around the rim) and cook for an additional 3 to 5 minutes, until the crust is golden. Remove from oven and set aside for lemon filling. Lemon Filling Combine sugar, cornstarch, flour and salt in a saucepan. Gradually add the boiling water while stirring. Cook over medium heat until mixture begins to boil, stirring constantly. Mixture should begin to thicken. Remove from heat. Combine beaten egg yolks, lemon juice and lemon zest. Stir into the thickened sugar mixture. Return to heat and bring to a boil, stirring constantly, until mixture thickens. Stir in vanilla and butter, stirring constantly and scraping the bottom of the saucepan as you stir until mixture again thickens. Boil 2 to 3 minutes, stirring constantly. Remove from heat. Spoon filling into prepared pre-baked pastry shell. Meringue Beat room temperature egg whites in mixing bowl until foamy. Gradually beat in sugar, salt and cream of tartar until stiff peaks form. Add vanilla extract and continue beating on high speed until stiff peaks hold. Immediately spread meringue onto warm lemon filling, sealing edges to the pastry. Assembly Bake pie at 350 degrees F until meringue is golden brown (just a few minutes). Cut into 8 to 12 slices. Enjoy!
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