Creamy Lemon Meringue Pie

Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over dry ingredients, stirring briskly with fork to form ragged dough. Press into disc; wrap in plastic wrap and refrigerate for 30 minutes or until chilled. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under and flute edge.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 15 minutes. Remove weights and foil. Prick shell all over. Bake for 10 minutes or until golden. Let cool on rack. (Make-ahead: Set aside for up to 24 hours.)

In bowl, beat egg yolks with lemon rind for 2 minutes or until light. Beat in condensed milk and lemon juice; pour into cooled crust, smoothing top. Bake in centre of 325°F (160°C) oven for 7 minutes.

Meringue: Meanwhile, in small microwaveable bowl, whisk cornstarch with 1/3 cup (75 mL) cold water. Micro-wave at high for about 40 seconds or until thickened, stirring twice. Cover with plastic wrap and keep warm.

In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in instant dissolving sugar, 1 tbsp (15 mL) at a time, until stiff peaks form. Beat in cornstarch mixture, 1 tbsp (15 mL) at a time, until incorporated.

Starting at edge and using spatula, spread meringue around outside of hot filling, sealing to crust. Spread over remaining filling, making peaks with back of spoon. Bake in centre of 325°F (160°C) oven for 20 minutes until peaks are golden. Let cool on rack for about 3 hours or until set.