Funny how the photo shows it made with a graham crust but its a pastry crust in the recipe. :-(. Minor detail, right? Not in my opinion.
We tried this recipe and as first time Lemon Meringue Pie makers, this recipe turned out great. We substituted salted butter for unsalted (because that is all we had on hand) and added an extra 1 tbsp of ice cold water (4 tbsp total).
The initial step of making the crust was slightly confusing having never made pastry crust before. It was unclear if you were supposed to put the butter and shortening in the flour mixture before or after using the two knives. I tried doing it before, which broke the butter/shortening up into smaller pieces, but made clumped them into a large ball. Next time I think I will attempt to cut up the butter/shortening in the flour mixture. I was unsure what "coarse meal" was and assumed it could have meant "corn meal". It was difficult cutting up the pieces of butter/shortening small enough, so it ended up with small balls (+1/2 cm in diameter) of butter/shortening in the flour mixture. That may have been because I forgot to cut the butter up in small slices before adding it to the shortening. Either way, I called it good enough. When I went to add the 3 tbsp of ice water, the crust was not sticking well enough together to knead, so I ended up adding another tbsp of water, which solved the problem. We used rice instead of pie weights.
We squeezed two large lemons to make the juice, but that came up as just over half a cup, so we used bottled lemon juice for the rest. The lemon taste was ultra-tangy, as it claimed it would be. We had extra lemon curd present than what was needed to fill the pie crust. I think that is because after cooking the pie crust it shrunk more than expected ( we don't bake pies often and did not account for this).
We made the lemon curd at the same time the pie crust was baking, so we ended up putting the hot lemon curd in a hot pie crust, with fear the curd would harden if we allowed time for the pie crust to cool. I don't think that altered the taste, but I would allow time for the crust to cool next time.
It was getting late and after about 30 minutes of letting the lemon curd in the pie curst cool on the counter, we wanted to speed up the process, so we placed it in the refrigerator for the remaining couple minutes.
I would highly recommended using a KitchenAid or other stand mixer to mix the meringue as it takes a couple minutes.
After baking the pie with the meringue, we let it sit over night in the refrigerator and ate it the next morning.
Overall, the recipe turned out great and I would recommend it. Prepare plenty of time to allow things to cool as recommended.