Mom's Rhubarb Meringue Cream Pie

1. 1 cup all-purpose flour
2. 1/2 teaspoons kosher salt
3. 1/3 cup plus 1 tablespoon shortening
4. 2 to 3 tablespoons ice water
5. Filling
6. 1/4 cup sugar
7. 3 tablespoons flour
8. 1 tablespoons fresh lemon juice
9. 1/2 teaspoons grated nutmeg
10. 1 tablespoons butter — melted, cooled
11. 2 eggs — beaten
12. 6 stalk rhubarb — diced (about 2 1/2 pounds)
13. Meringue
14. 3 egg whites at room temperature
15. 1/4 teaspoons cream of tartar
16. 1/4 cup plus 2 tablespoons sugar
17. 1/2 teaspoons vanilla

For the crust, pulse the flour and salt in a food processor 2-3 times. Add the shortening; process until mixture resembles coarse crumbs, about 15 seconds. Add the ice water 1 tablespoon at a time, pulsing, until the dough comes together. Remove dough; form into a disk. Wrap in plastic wrap; refrigerate at least 1 hour. Roll out the dough on a lightly floured board into an 11-inch circle. Place the dough in a 9-inch pie pan; flute the edges. Preheat the oven to 400 degrees. For the filling, in a large bowl stir together the sugar, flour, lemon juice and nutmeg until combined. Stir in the butter; add the eggs, stirring until smooth. Stir in the rhubarb. Pour the filling into the prepared pie shell. Place the pie on a cookie sheet; bake 15 minutes. Reduce heat to 350 degrees; bake until center does not jiggle, about 35 minutes. Meanwhile, for the meringue, in a large clean bowl beat the egg whites and cream of tartar together with a mixer on medium-high speed until foamy. Beat in the sugar, 1 tablespoon at a time, until soft and glossy, about 5 minutes. Beat in the vanilla. Remove the pie from the oven; let stand a few minutes. Raise the oven temperature to 400 degrees. Spread meringue over the pie filling, sealing to the edge of the crust to prevent weeping or shrinking. Bake until the meringue is golden (watch carefully), about 10 minutes. Cool pie to room temperature. Cover; refrigerate until well set, at least 2 hours.