Pie de Limon

So Pie Approximation Day came around last month and I was seriously craving something a little tart. I was also feeling rather nostalgic so I decided to whip up some pie de limon. Sadly I no longer have Jessie and Alvaro around to help me make the merengue but I have been reunited with my Kitchen aide mixer.

Crust Ingredients: 2 cups flour, pinch of salt, 1/2 cup of butter, 1/4 cup of powdered sugar, 1 egg, 1 tsp of baking powder

Crust Instructions:

1. Preheat the ovento 375 F
2. Sift the flour, baking powder and salt into a large bowl or food processor.
3. Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles fine breadcrumbs.
4. Whisk the powdered sugar, eggs together and add to the mixture to make a firm dough.
5. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
6. Handle as little as possible to prevent the pastry from becoming hard when baked.
7. Cover with plastic wrap and refrigerate for 20 minutes.
8. On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm thickness.
9. Line a 23cm pie dish and prick the surface with a fork, line the inside of the pie shell and fill with baking beans or rice.
10. Bake for 10 to 15 minutes until the crust is golden and cooked through.
11. Remove the baking beans and set aside.

Lemon Filling Ingredients: 1 cup sugar, zest from 2 lemons, 3 egg yolks, 1/2 cup freshly squeezed lemon, 4 tbsp of butter, tbsp of cornstarch, 1.5 cup of water


Filling Instructions:

1. Place the sugar, cornflour, cold water and finely grated zest in a medium-sized saucepan.
2. Over a gentle flame heat the curd, stirring continuously until it begins to thicken.
3. Add the beaten eggs and butter and continue to heat and stir through until very thick.
4. Remove from the heat and add the lemon juice, adding more to taste as desired.
5. Pour the lemon curd into the cooked pastry shell and top with the following meringue.

Merengue Ingredients: tsp cream of tartar, 3 egg whites, 1/2 cup powdered sugar, 1/2 tsp of vanilla extract

Merengue Instructions:

1. In a very clean and large bowl or the bowl of a stand mixer place the 3 egg whites and cream of tartar.
2. Whisk until soft peaks form and then gradually add in the sugar a little at a time until the meringue is thick, smooth and glossy and all of the sugar has dissolved.
3. Spoon or pipe the meringue over the lemon curd filled pie shell and bake for a further 8 to 10 minutes until the meringue is golden.