Tarta de limón y merengue

Ingredientes

• 1 1/2 cups (6 oz) all purpose flour
• 1 tablespoon sugar plus additional for pie edge
• 1/2 teaspoon salt
• 10 tablespoons (4 oz) vegetable shortening, cold
• 2 tablespoons (1 ounce) cold water
• 1 egg white
• 2 eggs
• 7 egg yolks
• 1 cup plus 2 tablespoons sugar
• 2/3 cup meyer lemon juice, about 4 lemons
• 1 tablespoon meyer lemon zest
• 4 tablespoons unsalted butter
• 3 tablespoons heavy cream
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/4 cup sugar (see notes to roast sugar, if desired)
• 1/2 teaspoon vanilla

Preparación

1. 1

   For the crust combine the flour, sugar and salt in a mixing bowl; cut in shortening.

2. 2

   Add water and mix until just combined. Shape into a disc, wrap in plastic and chill at least 15 minutes or as long as overnight.

3. 3

   Roll out dough on a lightly floured surface and fit into a 9-inch pie dish. Decorate edge with pastry cut-outs or simply crimp.

4. 4

   Line the pie shell with aluminum foil and weigh down with dry beans or pie weights. Place pie dish on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights.

5. 5

   Lightly brush edge of crust with egg white; sprinkle with sugar. Return crust to oven and bake 10 minutes more or until a light golden brown.

6. 6

   Reduce oven temperature to 325F.

7. 7

   Meanwhile, 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.

8. 8

   Remove from heat; stir in heavy cream. Pour filling into warm pie shell.

9. 9

   For lattice topping, beat egg whites and cream of tartar to soft peaks.

10. 10

    Gradually add sugar and vanilla beating to stiff peaks.

11. 11

    Pipe meringue over pie in a lattice pattern.

12. 12

    Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving.