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The Ecogastronomy Initiative // Recipes // Tart Summer Lemon Pie

Tart Summer Lemon Pie

Martha Stewart (the crust) meets Estancia Rio Verde in this very easy rendition of a lemon meringue pie. Tart and fresh for summer dessert.

Filling:

4 egg yolks
1 can (14 oz) sweetened condensed milk
1/3 cup of fresh squeezed lemon or lime juice
1 tsp of lemon zest, optional

Topping:
6 egg whites
2/3 cup sugar
¼ teaspoon salt

Crust Martha Stewart:

2 ½ cups flour
1 teaspoon salt
2 teaspoons sugar
15 tablespoons unsalted butter, chilled and cut in pieces
3 tablespoons Crisco.
¼ cup ice water

In a food processor combine flour, salt and sugar. Add the butter and shortening and pulse until the mixture resembles coarse meal. Add ice water in a slow, steady stream until mixture holds together. If necessary add more water, one tablespoon at a time until mixture holds together when squeezed. Form into a ball, flatten into a disk and refrigerate at least one hour.

Heat oven to 375 degrees. Flour a work surface and roll out dough into 1/8 inch thickness and fit into tart pans or a pie pan. Crimp edges and refrigerate for 30 minutes. Prick the bottoms with a fork.

To make the filling, whisk together the filling ingredients until smooth. Fill the pie and bake for approximately 45 minutes. If edges begin to burn, cover them with aluminum foil. The filling should be firm when shaken. Cool.

For the topping:
Heat the broiler. Combine the egg whites, sugar and salt the heat-proof bowl of an electric mixer (or other metal bowl if using a hand mixer). Hold the bowl over a pan of simmering water and whisk until the mixture is warm to touch and the sugar has dissolved, about 3 minutes.

Return to the mixer and beat until stiff peaks form. Spread the cooled pie with the meringue so the filling is covered and the meringue reaches the edges of the pie-crusts. Transfer the pies to the broiler and lightly brown the meringue, watching constantly, 30-45 seconds. Remove from oven and cool to room temperature.

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