Measure 2½ tablespoons of water into a small bowl, sprinkle the gelatin evenly over the surface and stir until evenly moistened.

1¼ tsp unflavored powdered gelatin

In a large nonreactive saucepan, combine the 214 grams (1 cup) sugar, lemon juice and egg yolks. Whisk to combine, then cool over medium, whisking constantly, until the mixture is gently simmering and reaches 190℉ to 195℉.

214 grams (1 cup) white sugar

⅔ cup lemon juice

Remove from the heat, add the gelatin mixture until fully dissolved.

Add the butter and mix until smooth and fully incorporated.

227 grams (16 tbsp) salted butter, cut into ½ inch pieces

Add the oil and whisk until the mixture is glossy, homogeneous and well emulsified; it should coat the back of a spoon.

¼ cup mild extra virgin olive oil

Transfer to a large bowl, cover and refrigerate for at least 2 hours or up to 24 hours.

Heat the oven to 350℉ with a rack in the middle position.

In a small saucepan, combine the butter, shortening, sugar and 3 tablespoons of water. Bring to a simmer over medium-high, stirring to melt the solids. As soon as they are melted and they are simmering, add the flour and salt.

71 grams (5 tbsp) salted butter, cut into a few pieces

47 grams (¼ cup) vegetable shortening

1 tbsp white sugar

211 grams (1½ cups plus 2 tbsp) all-purpose flour

¼ tsp table salt

Remove the pan from the heat and, working quickly, stir with a silicone spatula until the dry ingredients are evenly moistened and no dry patches remain; the dough will be very soft and resemble mashed potatoes.

Scrape the hot dough into the center of a 9 inch pie plate. Using the spatula or the bottom of a dry measuring cup, press the dough into an even layer into the bottom of the pie plate. When the dough is cool enough to handle, use your hands to continue to press it into the corners and up the sides of the pie plate until the dough lining the sides is of even thickness and stands about ½ inch above the rim. Flute of crimp the edge, making sure it sits on the rim of the pie plate; this will help prevent the sides from slipping during baking.

Carefully line the dough with a large sheet of foil, gently pressing it into the corners and against the sides, the fill with about 2 cups pie weights. Bake until the dough is set, 25 to 30 minutes. Carefully lift out the foil with weights, then prick the pie shell all over with a fork to deflate any bubbles and prevent additional ones from forming. Continue baking until deep golden brown, another 15 to 17 minutes. Transfer to a wire rack and cool completely.

In a medium bowl, whisk the cream and mascarpone until the mixture holds soft peaks. Remove the chilled lemon mixture from the refrigerator; it it is very cold and stiff, whisk to soften it. Add the cream mixture to the lemon mixture and fold until no white streaks remain. Scrape the filling into the crust, then spread into and even layer. Cover with plastic and refrigerate for at least 4 hours or up to 24 hours.

¼ cup cold heavy cream

60 grams (¼ cup) cold mascarpone cheese

In a clean, dry mixer bowl, combine the egg whites and lemon juice, then attach to the mixer along with the whisk attachment.

3 large egg whites, room temperature

¾ tsp lemon juice

In a small saucepan, combine the sugar and ⅓ cup of water. Bring to a boil over medium-high and cook until the syrup reaches 238℉, 3 to 4 minutes (note: continue reading because you will need to start another task after 2 minutes have passed); swirl the pan once or twice before the syrup reaches a boil.

187 grams (¾ cup plus 2 tbsp) white sugar

When the syrup has boiled for 2 minutes, begin whipping the whites on medium and whip until the hold very soft peaks when the whisk is lifted, about 1 minute.

When the syrup reaches 238℉, remove the pan from the heat and let stand just until the bubbling slows, no more than 15 seconds. Then, with the mixer running on medium-high, slowly pour the hot syrup into the egg whites, aiming for the area between the whisk and the sides of the bowl. After all the syrup has been added, continue whipping on medium-high until the bowl is just warm to the touch, about 3 minutes; do not overbeat.

Remove the pie from the refrigerate and uncover. Spread the meringue over the filling, fully covering the surface. Use the back of a large spoon to create peaks and swirls. If desired, use a kitchen torch to toast the meringue. Serve right away or refrigerate for up to a day; serve chilled.