Lemon Meringue Pie - serves 8
pastry: Combine 1 1/4 cups flour, 1/4 tsp salt and 1 tsp sugar in a food processor. Add 6 T cold unsalted butter (cut into 1" pieces) and 1/4 cup shortening until dough forms pea size crumbs. 2-3 T water may be added. Turn dough out onto a floured surface. Shape into a flat disk. Wrap tightly with plastic and refrigerate for an hour or more.
lemon curd: Whisk together in a saucepan over med heat: 3 eggs, 5 egg yolks, 1/2 cup sugar, 3T milk and a pinch of salt. Whisk in 1/2 cup lemon juice. Slowly add in 8 T of butter (cut into 1" pieces) and stir 8-10 minutes. Remove from heat, strain and cool to room temperature.
With both the pastry and lemon curd ready, it is time to create the pie. Preheat oven to 425. Roll out pastry to a 12" round, 1/8" thick circle. Transfer dough to a 9" pie plate and flute edges. Line with parchment paper and weights. Bake 12 minutes. Remove paper and weights, continue cooking 10 minutes. Transfer to wire rack and cool 5 minutes.
Reduce oven temperature to 350. Pour lemon curd into pie shell. Bake 20-25 minutes. While cooking, make meringue.
meringue: Beat 4 egg whites, 1/2 tsp vanilla, 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add 1/3 cup sugar a Tablespoon at a time until stiff, glossy peaks form.
Spread meringue over hot pie filling to the edges of the pastry to seal and prevent shrinkage. Bake until top is golden, about 15 minutes. Transfer to a wire rack and cool to room temperature. Refrigerate at least 4 hours before serving. Dip knife in warm water to cut slices.
Colorful Vases to fill with fresh flowers ....
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