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For the Lemon Filling:
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 1 ½ cups water
- 4 large egg yolks
- Zest of 2 lemons
- ½ cup freshly squeezed lemon juice
- 2 tablespoons unsalted butter
For the Meringue Topping:
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
Recipe Directions
For the Crust:
- Prepare the Dough: In a food processor, combine the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
- Form the Crust: Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Crimp the edges decoratively and refrigerate while you prepare the filling.
For the Lemon Filling:
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare the Filling: In a saucepan, whisk together the sugar and cornstarch. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot sugar mixture to temper the eggs, then return the egg mixture to the saucepan.
- Cook the Filling: Cook the mixture over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat and stir in the lemon zest, lemon juice, and butter until smooth.
- Fill the Crust: Pour the lemon filling into the prepared pie crust and smooth the top.
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