- January 13, 2009 at 8:12 pm #269378
1 cup all-purpose flour
3 Tbsp each cold butter, cut in pieces, and trans-fat-free shortening
1 1/2 tsp fresh lemon juice
2 to 3 Tbsp cold water
1 1/4 cups sugar
1/3 cup cornstarch
Yolks from 4 large eggs
1/2 cup fresh lemon juice
2 cups water
2 Tbsp butter, cut up
2 tsp freshly grated lemon zest
Whites from 4 large eggs
1/2 tsp cream of tartar
1/2 cup sugar
1. Pastry: In food processor, pulse flour with butter and shortening until mixture resembles coarse crumbs. With motor running, add lemon juice, then water, 1 tablespoon at a time, just until dough leaves sides of bowl.
Remove blade, then dough.
2. Gather dough into a ball; press into a disk. Wrap with wax paper or plastic wrap and refrigerate 1 hour or until firm enough to roll out.
3. Heat oven to 425ºF. You’ll need a 9-in.
pie plate. Roll out dough on lightly floured surface or between 2 sheets of wax paper to 12-in. circle.
Fit dough into pie plate, pressing gently onto bottom and up sides; crimp edge and freeze 15 minutes. Bake 20 to 22 minutes or until golden. Remove pie plate to wire rack; cool while making filling.
Reduce oven temperature to 350ºF.
4. Filling: Whisk sugar and cornstarch in a 2-qt saucepan. Whisk in egg yolks and lemon juice until smooth.
Stir in water; continue stirring over medium heat until mixture comes to a full boil. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat.
Add butter and lemon zest, stirring until butter melts. Pour hot filling into baked pie shell.
5. Meringue: Beat egg whites and cream of tartar in a medium bowl with electric mixer on medium-high speed until soft peaks form when beaters are lifted. Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves.
Beat 2 minutes longer or until stiff peaks form when beaters are lifted.
6. Spoon meringue around edge of filling; spread to edge of crust to seal. Spoon remaining meringue in center; spread and swirl with back of teaspoon to cover filling evenly.
7. Bake 20 minutes or until meringue is browned and an instant-read thermometer inserted in center of meringue registers 160ºF.
8. Cool completely on a wire rack, then refrigerate at least 2 hours or up to 8 hours. To serve, cut with a long-blade knife dipped in cold water.
Active: 30 min/Total: 1 hr 15 min (plus chilling)
Plan ahead: You can make pastry dough the day before
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