Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) vegetable shortening, very cold
  • 3-5 tablespoons (45-75ml) ice water
  • 1 1/2 cups (300ml) granulated sugar
  • 1/4 cup (25g) cornstarch
  • 1/4 teaspoon (1.25ml) salt
  • 1 cup (240ml) water
  • 1/2 cup (120ml) fresh lemon juice
  • 1/4 cup (60ml) fresh orange juice
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons (30ml) fresh grapefruit juice
  • 2 tablespoons (30ml) fresh blood orange juice
  • 4 large (200g) egg yolks
  • 2 tablespoons (30g) unsalted butter, cut into pieces
  • 1 teaspoon (5ml) lemon zest
  • 1/2 teaspoon (2.5ml) orange zest
  • 1/2 teaspoon (2.5ml) lime zest
  • 4 large (200g) egg whites, room temperature
  • 1/4 teaspoon (1.25ml) cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Combine flour and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour. Roll out the dough and transfer to the pie plate. Crimp the edges. Dock the bottom with a fork. Pre-bake the crust until lightly golden brown.
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in water and all citrus juices. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Temper the egg yolks: Whisk a small amount of the hot mixture into the egg yolks, then add the tempered yolks back to the saucepan. Cook for 1 minute more, stirring constantly. Remove from heat and stir in butter and citrus zests. Pour filling into the pre-baked crust.
  3. In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
  4. Spread meringue evenly over the hot filling, ensuring it touches the crust to seal. Bake until meringue is golden brown, watching carefully to prevent burning.
  5. Let the pie cool completely before slicing and serving.