Lemon Meringue Pie with Marcona Shortbread Crust
This pie is assertively — but not aggressively — lemony, balanced by a fluffy meringue topping that has the ideal sweetness and density to complement the tarter-than-usual filling.
Ingreadient :
Crust
- 1/2 cup Marcona almonds
- 4 1/4 ounces all-purpose flour (about 1 cup)
- 1 3/8 ounces powdered sugar (about 1/3 cup)
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter (4 ounces), cut into small pieces
- Cooking spray
Filling
- 3/4 cup granulated sugar
- 1 3/4 ounces cornstarch (about 1/3 cup)
- 1/4 teaspoon kosher salt
- 1 1/3 cups water
- 4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
- 4 large egg yolks
- 2 tablespoons unsalted butter
Meringue
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup water
Direction :
Crust
- 1/2 cup Marcona almonds
- 4 1/4 ounces all-purpose flour (about 1 cup)
- 1 3/8 ounces powdered sugar (about 1/3 cup)
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter (4 ounces), cut into small pieces
- Cooking spray
Filling
- 3/4 cup granulated sugar
- 1 3/4 ounces cornstarch (about 1/3 cup)
- 1/4 teaspoon kosher salt
- 1 1/3 cups water
- 4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
- 4 large egg yolks
- 2 tablespoons unsalted butter
Meringue
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1/4 cup water
