Tarta de Merengue de Limón

Ingredientes

• 1 pre-baked pie shell (*See note below)
• 1 1/2 cups (300 grams) granulated sugar
• 1/2 cup + 1 tablespoon (62 grams) cornstarch
• 1/2 teaspoon salt
• 8 large egg yolks - Save the whites for the meringue!
• 1 cup (8 ounces) lemon juice
• 1 3/4 (14 ounces) cup water
• 1/2 cup elderflower liquor, OR an additional 1/2 cup of water (*see note below)
• 2 tablespoons (28 grams) butter, cut into 1/2 inch pieces
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract OR 1/2 teaspoon lemon oil
• 8 large egg whites, saved from making the lemon custard
• 1 3/4 cups (350 grams) granulated sugar
• 3/4 teaspoon salt
• 1/4 teaspoon cream of tartar OR 1/2 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract

Preparación

1. 1

   Add the sugar, cornstarch, and salt to a...: Add the sugar, cornstarch, and salt to a medium heavy bottom saucepan and stir with a wire whisk to combine. Whisk in the egg yolks, lemon juice, water, and elderflower liquor, if using.

2. 2

   Set the saucepan over medium heat and cook,...: Set the saucepan over medium heat and cook, whisking constantly, until the custard is thick and begins to bubble. Lower the heat slightly and continue to cook, whisking constantly, for 2 minutes longer.

3. 3

   Remove the saucepan from the heat. Whisk in...: Remove the saucepan from the heat. Whisk in the butter and then the extracts. Scrape the custard into the prepared crust. Allow it to cool at room temperature for about 30 minutes, until a skin forms over the custard. (At this point, the pie can be covered and refrigerated for up to 24 hours.)

4. 4

   Heat the oven to 375°F (176°C)

5. 5

   Make the meringue: Add the egg whites, sugar,...: Make the meringue: Add the egg whites, sugar, salt, and cream of tartar or lemon juice to a bain-marie or double boiler, OR to a metal mixing bowl set over a saucepan filled with a couple inches of water (*See note below). Set a kitchen thermometer within easy reach next to the stovetop.

6. 6

   Set the double boiler over high heat to...: Set the double boiler over high heat to bring the water in the bottom pan to a boil, then lower the heat to maintain a gentle simmer. Whisk the egg whites constantly while the water heats and then cook until the mixture reaches 175°F (79°C).

7. 7

   Transfer the meringue to a mixing bowl and...: Transfer the meringue to a mixing bowl and use an electric mixer to beat the whites until glossy and thick, about 5 minutes. Beat in the vanilla. Spread the meringue over the custard; make certain that it touches the crust all the way around the pie. Add swirls and swoops with of a fork, if you like (see photos above).

8. 8

   Set the pie in the oven to bake...: Set the pie in the oven to bake until the top of the meringue is a light golden brown with the tops of the peaks and swirls a darker brown, about 20 minutes. Rotate the pie inside the oven as necessary for even browning.

9. 9

   Allow the pie to cool at room temperature...: Allow the pie to cool at room temperature for about an hour then place in the refrigerator to cool completely. This can take 3-4 hours. Once the pie feels cool to the touch, cover it loosely with plastic wrap until ready to serve. (If you cover the pie before it's cool, droplets of condensation will form on the meringue.) This pie will keep, refrigerated, for up to 3 days.