1/3 cup cornstarch
1/3 cup cake flour, sifted
1/4 teaspoon salt
1/4 cup sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
5 large egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar
Preheat the oven to 400. On a lightly floured surface, roll out your favorite pie dough recipe to a thickness of 1/8 inch, and use to line a 9-10 inch pie tin. Crimp the edges and chill until firm. If you are in a hurry feel free to use pie dough sheets found in the refrigerator case of your local supermarket.
- In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
- To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
- Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
- Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool. Pour the filling into the cooled shell and refrigerate, covered with foil, until firm, about 1 hour.
- To make the meringue, combine egg whites, sugar, and cream of tartar in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
- Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.
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