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1
Grind nuts finely in processor.
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2
Add flour and blend well.
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3
Add remaining ingredients.
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4
Using on/off turns, process just until moist clumps form.
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5
Turn dough out onto lightly floured surface.
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6
Gather dough into ball; flatten into disk.
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7
Wrap in plastic; chill until firm enough to roll, about 45 minutes.
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8
Position rack in center of oven and preheat to 325F.
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9
Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper.
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10
Peel off top sheet of paper.
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11
Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish.
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12
Peel off paper.
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13
Press dough gently into dish.
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14
Fold overhang under; crimp to form decorative edge.
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15
Pierce crust all over with fork.
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16
Chill 15 minutes.
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17
Line crust with foil.
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18
Fill with dried beans or pie weights.
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19
Bake crust until sides are set, about 15 minutes.
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20
Remove foil and beans.
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21
Bake until crust is pale golden, about 20 minutes longer.
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22
Transfer crust to rack and cool completely.
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23
Reduce oven temperature to 300F.
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24
1 1/2 cups water
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25
1 cup sugar
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26
1/2 cup fresh lemon juice
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27
6 large egg yolks
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28
5 tablespoons cornstarch
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29
2 tablespoons grated lemon peel
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30
1/4 teaspoon salt
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31
2 tablespoons (1/4 stick) unsalted butter
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32
Whisk first 7 ingredients in heavy medium saucepan to blend.
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33
Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes.
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34
Remove from heat.
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35
Whisk in butter.
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36
Spoon hot filling into prepared crust.
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37
7 large egg whites
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38
1/2 teaspoon cream of tartar
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39
1 1/8 cups powdered sugar
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40
Using electric mixer, beat egg whites in large stainless steel bowl at low speed until foamy.
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41
Beat in cream of tartar and 1 tablespoon sugar.
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42
Gradually beat in remaining sugar, 1 tablespoon at a time.
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43
Beat at medium speed until stiff glossy peaks form, about 8 minutes.
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44
Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
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45
Bake pie for 30 minutes.
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46
Reduce oven temperature to 275F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes.
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47
Transfer pie to rack and cool completely, about 4 hours.
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48
(Can be made 1 day ahead.
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49
Refrigerate uncovered.)
