lemon meringue pie

By á-7976

Ingredients

• 1 pie crust
• 1 1/4 cups sugar
• 5 tbl cornstarch
• 1 cup milk
• 1/2 cup cold water
• 1/8 tsp salt
• 6 lg egg yolks
• 2/3 cup fresh lemon juice
• 2 tbl finely grated lemon peel
• 1 1/2 tbl limoncello
• 2 tbl col unsalted butter, cut into pieces
• 4 lg egg whites
• 1/4 tsp cream of tarter
• 6 tbl powdered sugar

Preparation

Step 1

preheat the oven to 375. remove the dough from the refrigerator and on a lightly floured surface roll out to a 12 inch circle.transfer the dough to a 9 inch pie pan, pressing gently to fit. trim the edge to within 1/2 inch of the pan, turn under and crimp decoratively. refrigerate for 30 - 60 min.
line the pie shell with parchment peper and fill with pie weights. bake until the crust is set, about 12 min. remove the parchment paper and weights and bake until lightly colored, 8-10 min. cool on a wire rack before filling.
combine the sugar, cornstarch, milk, water and pinch of salt in a lg non-reactive saucepan, whisk t combine, and bring to a simmer over med heat, whisking occasionally. as the mixture reaches a simmer and begins to thicken and turn clear, 4-5 min, whisk in the egg yolks, 2 at a time. slowly add the lemon juice, whisking constantly, and add the zest and limoncello. add the butter, 1 piece at a time, and whisking constantly, return to a simmer. remove from the heat and pour immediately into the prepared pie crust.
beat the egg whites, cream of tarter, and remaining pinch salt in a lg bowl with an electric mixer until soft peaks form. beating constantly, gradually add the powdered sugar and beat until glossy stiff peaks form, being careful not to over beat. cover the pie filling completely, going out to the pastry edges. make decorative peaks in the meringue with the back of a spoon.
cook in a preheated 325 oven until set and golden brown 14-16 min. transfer the pie to a rack to cool completely before serving.