Photo by Lisa Keys
Lisa Keys's Notes:
Expand6 ounces all purpose flour Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
5 tablespoons vegetable shortening, cold Ask a question about this ingredient
5 tablespoons unsalted butter, cold Ask a question about this ingredient
2 eggs Ask a question about this ingredient
7 egg yolks Ask a question about this ingredient
1 cup plus 2 tablespoons sugar Ask a question about this ingredient
2/3 cups meyer lemon juice Ask a question about this ingredient
1 tablespoon meyer lemon zest Ask a question about this ingredient
4 tablespoons unsalted butter Ask a question about this ingredient
3 tablespoons heavy cream Ask a question about this ingredient
2 egg whites Ask a question about this ingredient
1/8 teaspoon cream of tartar Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1/2 teaspoon vanilla Ask a question about this ingredient
For the crust, combine the flour, sugar and salt in a mixing bowl; cut in shortening and butter.
Ask a question about this stepAdd water and mix until just combined. Shape into a disc, wrap in plastic and chill 15 minutes.
Ask a question about this stepRoll out dough on a lightly floured surface and fit into a 9 to 10-inch tart pan with removable bottom.
Ask a question about this stepLine the tart shell with aluminum foil and weigh down with dry beans or pie weights. Place tart shell on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights and bake 10 minutes more or until a light golden brown. Reduce oven temperature to 325F.
Ask a question about this stepMeanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer.
Ask a question about this stepRemove from heat; stir in heavy cream. Pour filling into warm pie shell.
Ask a question about this stepFor lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla beating to stiff peaks.
Ask a question about this stepPipe meringue over tart in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Fun!