Print
Email
Add a photoServings: 1
Ingredients
- 1 x Yogurt flaky pie crust for a 9-inch pie, or possibly a 9 1/2-inch shell, tart shell prebaked and still hot
- 1/2 lrg Egg white, lightly beaten (1 Tbsp.)
- 1 x Recipe classic lemon curd, (1 c. plus 2 1/2 Tbsp.)
- 4 lrg Egg whites, (1/2 liquid c.)
- 1/2 tsp Cream of tartar
- 1/4 c. Sugar, preferably superfine
- 1 Tbsp. Powdered sugar
Directions
- (**To make your own superfine sugar, simply place granulated sugar in a food processor with the metal blade and process for a few min or possibly till fine.)
- Equipment A 9-inch pie pan or possibly a 9 1/2-inch tart pan with a removable bottom
- Oven Temperature: 375 degrees
- Baking Time: 20 Min
- Make the dough. Roll, shape and prebake it while it is still hot, brush it with the egg white.Make the lemon curd. Let it cold before folding in the meringue. Preheat the oven to 375 degrees at least 30 min before baking. Set an oven rack toward the top of oven before preheating.
- Make the Meringue.
- In a large mixing bowl, beat the egg whites till foamy. Add in the cream of tartar and beat at medium speed, gradually adding 2 Tbsp. of the sugar, till soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 Tbsp. of sugar and continue beating on high speed till stiff peaks form when the beater is raised.
- Assemble the Pie or possibly Tart
- Fold the meringue into the lemon curd and spread it smoothly into the prepared pie or possibly tart shell. It can come up to the top of the pastry, as it won't overflow. Protect the edges with a greased foil ring cut large sufficient so it does not come in contact with the filling. Bake for 20 min or possibly till puffed and golden brown. Allow to cold for at least 1 hour. Baked in a tart shell, the filling will sink to the level of the crust and a little below, except the very edges. Serve at room temperature. Lightly sprinkle the surface with powdered sugar just before serving. If you like, use a stencil to apply colored granulated sugar. I like to use golden brown yellow. Cut with a wet thin-bladed knife.
- Store
- Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days; frzn, up to 3 months (well wrapped after freezing solid).
- Pointers for Success
- Sprinkle the powdered sugar onto the pie shortly before serving so which it is not absorbed into the filling, or possibly use dextrose, that can be applied as much as 12 hrs ahead.
- This recipe was prepared by Rose Levy Beranbaum, the author of The Pie
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 389 | |
| Calories from Fat 89 | 23% |
| Total Fat 10.09g | 13% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 359mg | 15% |
| Potassium 848mg | 24% |
| Total Carbs 50.5g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 48.91g | 33% |
| Protein 25.36g | 41% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
