A take on the classic lemon meringue pie made with the aromatic and sweet Meyer lemons
In a food processor, pulse together flour, salt and sugar to combine. Add chilled shortening and pulse to combine to get a sand-like mixture. Cut chilled butter into small pieces. Add to food processor and pulse in small intervals until mixture resembles peas.
Transfer mixture to a medium bowl. Using a spatula, add 4-5 TBSP of water and incorporate to form a slightly tacky dough. Flatten dough into a disk and wrap with plastic wrap. Chill for at least an hour.
After an hour, take dough out of the refrigerator. Sprinkle the counter with 2 TBSP of graham cracker crumbs. Roll out dough to a 12-inch disk. Sprinkle as you go with additional crumbs.
Transfer the dough to the pie dish by rolling it gently over the rolling pin. Gently work the dough into the corners. Trim off excess dough and fold remaining underneath itself. Crimp or flute the edges of the pie as you wish.
Refrigerate pie dough for 40 minutes and freeze dough for 20 minutes.
Once very cold, remove pie from freezer and double fold aluminum foil inside the shell with 2 cups of pie weights or baking beans. Bake in a 375 degree Fahrenheit preheated oven on a lower-middle rack for 25-30 minutes. Remove from oven and carefully remove the foil and beans. Return to oven and bake for an additional 10-12 minutes or until golden brown. Let cool.
In a medium saucepan, bring 180 grams of sugar, salt, water and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. In a separate bowl, whisk the egg yolks with the remaining sugar (60g), cornstarch and lemon zest. Whisk mixture until pale yellow.
Once the liquid has simmered, slowly pour in a little at a time and whisk with the yolks to temper the eggs. Continue adding a little a time until all is added. Pour mixture back into the saucepan and cook over a medium heat. Stir constantly with a spatula until mixture boils and is thick. This takes a few minutes and the mixture temperature should be around 175 degrees Fahrenheit.
Remove from heat and place plastic wrap directly over the top of the curd to keep hot.
In a small saucepan, mix cornstarch with water and bring to a simmer while whisking. Once mixture thickens and turns translucent, remove from heat. Let cool and beat egg whites.
Beat whites and vanilla in a stand mixer until frothy. In a small bowl, mix the sugar and cornstarch. Once whites have developed soft peaks, begin adding in sugar/cornstarch mixture slowly one tablespoon at a time until all is added. Beat to stiff peaks.
During the last few minutes of mixing the meringue, heat curd on low to make sure mixture is hot.
Pour hot filing into the pie shell. Using a spatula, distribute meringue evenly around the edge and then center of the pie. Make sure meringue attaches to the crust. Use a spoon or fork to create peaks.
Bake in a preheated 325 degree Fahrenheit oven until meringue is golden brown. About 20 minutes.
Let cool on a wire rack and serve.
This recipe is take from the Here in America's Test Kitchen: All New Recipes, Equipment Ratings, Food Tastings, and Science Experiments from the Hit Public Television Show (2002) and regular lemons were substituted with Meyer lemons.
I converted everything to grams from the cookbook.
I don't think my filling was piping hot enough when I put the meringue on top.