- 8
- 50 mins
- 53 mins
Ingredients
- 1 recipe pate brisee (recipe follows)
- 1/3 cup cornstarch
- 2/3 cup sifted cake flour
- 1/4 tsp salt
- 1 1/4 cups sugar
- 1/2 cup lemon juice
- 5 egg yolks
- 2 tbsp lemon zest
- 4 tbsp usalted butter, cut into pieces
- 1 recipe meringue (recipe f6l1ows)
- ~
Preparation
Step 1
PATE BRISEE~
In the bowl of a food processor combine
2 1/2 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 1 cup cold unsalted butter, cut into small pieces, process until mixture resembles coarse meal, 8 to 10 sec.
With machine running, add 1/4 to 1/2 cup ice water in a slow, steady stream though feed tube. Pulse until dough holds together without being wet or sticky; don't process more than 30 sec Divide dough into 2 equal balls, wrap each in plastic wrap and flatten.
Refrigerate 1 hr before using or freeze up to 1 month.
MAKES ONE 9LINCH DOUBLE CRUST OR 2 SINGLE CRUSTS
~
MERINGUE~
Combine 7 egg whites, 3/4 cup sugar and
1/4 tsp salt in a heat-proof bowl set over a pan of simmering water. Beat until warm and sugar is dissolved. Remove bowl from heat and whip mixture to stiff peaks.
1. Heat oven to 400°F. On a lightly
floured surface roll one single crust
of the pate brisee into a circle that's
1/8 inch thick and transfer to a 9-inch
pie tin. Trim and crimp edges decoratively, then chill until firm.
Pick bottom of the shell with a fork, line with parchment paper and add pie
weights or dried beans; bake until edges begin to brown, 10 to 15 min.
Remove paper and weights; continue
baking until golden brown, 7 to 10 min
more. Let cool
2. For filling, combine cornstarch,
cake flour, salt, sugar, lemon juice and 2 cups water in a medium saucepan
over medium heat Bring mixture to a
boil, whisking constantly, then cook
until it becomes very thick and almost
translucent, 2 to 3 min.
3. Remove pan from heat Whisk in egg yolks one at a time. Return pan to low heat and cook for 5 min, stirring.
4. Remove pan from heat and whisk in
the lemon zest and butter. Transfer to
a bowl set over ice water and let
mixture cool, stirring occasionally.
Pour into cooled crust; cover and chill until firm, about 1 hr.
5. Prepare meringue, then pile on top
of pie and spread evenly so that it
touches crust all around. Broil until
brown, about 2 min, watching constantly to avoid burning.
Serve at room temperature.