Ingredients

  • 1 cup sugar
  • 55 grams butter, unsalted
  • 2 large eggs, separated
  • 2 tablespoons flour
  • 45 milliliters lemon juice, zested as well
  • 225 milliliters whole milk
  • dash salt
  • Crust
    • 1 cup flour
    • ¼ teaspoon salt
    • 45 grams butter, unsalted
    • 15 grams shortening
    • 4 tablespoons ice water

Directions

1. Preheat oven to 400*F, 200*C, GM6.
2. Make crust, place in 9" pie dish, then chill. Bake blind-Cover crust with circle of parchment paper, add pie weights then bake for about 12 minutes. Remove pie weights and paper and continue baking until crust done-light golden, no greasy look. Remove from oven and cool.
3. Lower oven temperature to 350*F, 170*C, GM4.
4. Cream sugar and butter, then add yolks, one at a time until well blended. Add flour, lemon juice and zest. Add milk.
5. Whip egg whites until stiff peaks, then meringue lemon mixture, add remaining whites. Pour into baked pie shell and bake 40-50 minutes until it is only a bit wobbly in the center.
6. Cool, then cover and refrigerate.



Keywords
lemon pie, tart, chiffon pie
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