Lemon Meringue Pie

1. 1

   To make the crust: Preheat the oven to 325u00b0F. Mix the flour, butter, salt, 1/4 cup of sugar and 1 egg yolk in a bowl. Knead the mixture with your hands to make a smooth dough. Roll out the dough on a lightly-floured work surface to a circle, roughly 10 inches in diameter. Put it an 8 inch round loose-bottomed tart pan, press it down lightly on the sides and cut off the excess pastry. Pierce the base several times with a fork and put a sheet of parchment paper over it. Spread it with dried beans or rice and pre-bake for about 20 mins. Remove the paper and beans/rice and bake for another 12 mins. Cool in the pan on a wire rack for about 45 mins.

2. 2

   Mix the remaining egg yolk and 2 eggs. Stir the cornstarch with 1 tbsp of water. Bring 1 cup of sugar to a boil with the lemon juice and lemon zest in a saucepan. Remove from the heat, cool a bit, then stir in the cornstarch and eggs. Return the mixture to the heat and bring to a boil, stirring constantly. Pour into the pastry shell and chill for 2 hours.

3. 3

   Preheat the oven to 425u00b0F. Whip 3 egg whites until stiff and a fold into 3/4 cup of sugar. Spread the beaten egg whites onto the tart and bake for about 8 mins. Cool, remove from the pan and serve.

* Per serving · 4 servings · Values may vary.

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