LEMON PIE
Ingredients :
Crust:
6 oz (180 g) butter or margarine, cold, diced
1 ½ cup flour
2 egg yolks
3 tablespoons water
¼ teaspoons salt
Filling:
¼ cup lemon juice (4 –5 lemons approximately)
3 eggs
2 oz (60 g) butter or margarine
1 cup sugar
Lemon peel (from 1 lemon)
Meringue:
3 egg whites
6 tablespoons sugar
½ teaspoon lemon juice
Preparation:
Crust:
Combine flour and cold butter using a pastry cutter or two forks until mixture looks like a coarse meal. Add water and salt and continue mixing the dough. Add egg yolks, always using the pastry cutter until a soft dough is obtained. Wrap and chill 1 hour. A food processor can be used for this preparation. Press dough in a 9 inch (23 – 25 cm) pie plate and chill for 30 minutes. Bake in preheated moderate oven 350 °F (180 °C) for 20 minutes or until crust is golden.
Filling:
Combine eggs, butter, sugar and lemon peel. Heat mixture, stirring constantly, do not boil. Add lemon juice and continue stirring until cream thickens and the bottom of the pan can be seen. Remove from fire, cool and pour mixture in the cooked crust.
Meringue:
Beat whites until soft peaks form. Add sugar gradually and continue beating until whites are thick and firm. Add lemon juice. Cover lemon filling with meringue. Broil in oven 400 °F (200 °C) until whites turn golden.
6 – 8 servings
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