Melt 1 tablespoon butter in a small saucepan over low heat.
Cook, swirling the pan, until the butter is a light, nutty brown, about 30 seconds.
Pour into a small bowl and let cool.
Slowly stir the butter-oil mixture into the flour with a fork until the mixture is crumbly.
Gradually stir in enough ice water so that the dough will hold together in a ball.
Press the dough into a flattened disk.
Place the dough 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.
Cool the pie shell on a rack while you make the filling.
Reduce the oven temperature to 350 degrees .
Gradually whisk in 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.
Whisk together lemon juice, zest, egg and 1 egg white in a small bowl.
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.
Add the cream of tartar and pinch of salt and beat at high speed until soft peaks form.
Slowly add 1/2 cup 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.
Make attractive peaks with a metal spatula, knife or the back of a spoon.
Bake until the top is lightly browned, about 15 minutes.
Cool the pie on a rack until it is room temperature, about 2 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
