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Ingredientes
- 1Â 1/3 c. all purpose flour
- 1 pch salt
- 1/4 c. cool unsalted butter
- 1/3 c. cool vegetable shortening
- 5 Tbsp. ice water
- Â Â Lemon Curd
- 2 c. water
- 1/2 c. cornstarch, plus 2 tbsp.
- 10 x egg, yolks
- 1 c. lemon, juice
- 1Â 1/3 c. sugar
- 1/8 tsp salt
- Â Â grated zest of 4 lemon
- Â Â Meringue
- 4 x egg, whites
- 1/2 tsp cream of tartar
- 1/2 c. sugar
- 1/2 tsp lemon, juice
Direcciones
- Preheat the oven to 375 degrees F.
- Sift the dry ingredients together.
- With a pastry cutter, blend in the butter and shortening till the mix resembles coarse crumbs.
- Add in the ice water gradually till dough forms.
- Pat the dough into a flat disk and chill for at least an hour.
- Roll the dough into a 13-inch round. Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.
- Pierce the bottom with a fork.
- Place a piece of parchment or possibly tinfoil in the shell. Fill the shell with pie weights.
- Bake for 20 min.
- Remove the pie weights and paper and continue to bake about 15 min till the pastry is golden brown and set. Cold on a wire rack.
- Lemon Curd:In a small bowl, whisk the cornstarch with 1 c. of water till dissolved. Set aside.
- In a small saucepan add in egg yolks, lemon juice, sugar and the remaining 1 c. of water.
- Cook over medium low heat for one minute, stirring constantly. The mix shouldn't boil but the sugar should dissolve.
- When the sugar has dissolved pour in the cornstarch mix and turn up the heat to medium.
- Cook mix, stirring continuously with a spoon so which the mix does not stick to the bottom or possibly the sides of the pan.
- Cook for 6 to 8 min till it has started to boil, thickens and becomes translucent/soft.
- Set filling aside to cold slightly.
- Immediately make meringue so filling stays hot.
- Meringue:Whip egg whites on high speed.
- Immediately add in cream of tartar and whip till soft peaks form.
- While whipping, add in the sugar one Tbsp. at a time to allow it to dissolve.
- Add in the lemon juice at the end when the meringue is shiny and holds medium stiff peaks.
- Assembly:Pour the hot filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.
- Use your spatula to swirl the meringue into peaks.
- Cook the pie at 375 degrees F. for about 6 min till meringue is just golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 8 servings | |
| Calories 525 | |
| Calories from Fat 197 | 38% |
| Total Fat 22.2g | 28% |
| Saturated Fat 8.06g | 32% |
| Trans Fat 2.85g | |
| Cholesterol 341mg | 114% |
| Sodium 169mg | 7% |
| Potassium 179mg | 5% |
| Total Carbs 71.06g | 19% |
| Dietary Fiber 1.0g | 3% |
| Sugars 46.8g | 31% |
| Protein 12.08g | 19% |
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