pie crust:
1 1/4 cups flour
1/2 tsp salt
1 Tbsp granulated sugar
6 Tbsp (3 oz) butter, chilled and cut into 1/4-inch pieces
4 Tbsp vegetable shortening, chilled
2 – 4 Tbsp cold water
1/2 cup graham cracker crumbs

lemon filling:
1 cup sugar
1/4 cup cornstarch
1/8 tsp salt
1 1/2 cups cold water
6 egg yolks
1 heaping Tbsp lemon zest (about 2 lemons)
1/2 cup lemon juice (about 3 – 5 lemons)
2 Tbsp butter

meringue:
1 Tbsp cornstarch + 1/3 cup water
1/4 tsp cream of tartar
1/2 cup sugar
4 egg whites
1/2 tsp vanilla