){kind=logo}
Trail Appliances BC:quality(75))
Yield: 1 x 10-inch pie
**Lemon Curd:**4 large eggs, separated (4 yolks)4 small lemons (zest 2 and juice all 4)½ cup white sugar½ cup butter, cold and cut into 9 cubesPie shell (10 inches, par-baked)
**Meringue:**4 egg whites½ cup of sugar¼ cup of water
Preheat oven to 400F convection bake. Par-bake pie crust for 8-9 minutes, then remove to cool
In a heavy saucepot, combine lemon juice, sugar, and egg yolks. Stir well over medium heat until scalded. Turn the temperature up slightly and whisk in butter cubes one at a time, allowing each to melt before adding the next.
Once all butter is incorporated, remove from heat and prepare merengue
To prepare meringue, combine water and sugar in a heavy saucepot over medium-high heat and reduce by half volume. While the syrup is reducing, whip egg whites to soft peaks, then carefully add hot syrup very slowly as the merengue finishes to stiff peak stage.
Carefully fill the pie crust with the lemon curd, the carefully spread the meringue on top. Bake at 400F convection bake for 5-7mins, until the meringue is browned. Allow to cool to room temperature before refrigerating. Serve chilled. Bon appetite!
Perfect Pie Dough Recipe
Ingredients: Yield 3 x 10-inch pie shells
20 ounces flour, all-purpose2 teaspoons salt6 ounces lard, frozen5 ounces butter, frozen1 large egg, white vinegar, water: crack the egg into a clear measuring cup and mix it slightly. Carefully add vinegar into the cup until you reach the 4 ounces of liquid measure then add water until the 6 ounces measure. Stir together and set aside.
Preheat oven to 400F convection bake
Sift flour into a large bowl and whisk in salt
Using a box grater, grate the frozen lard and butter into the mix with the ribbon face
Cut the fat into the flour with a pastry cutter until you reach the medium meal stage
Pour in the water/egg/vinegar and stir quickly with a spatula. Finish the dough by hand, gently pressing and kneading until you have a solid ball.
Split the dough into 3 equal pieces, and wrap individually. Dough may be frozen and thawed in the fridge later or held in the fridge for 3 days
Lightly dust a large, sterilized surface with AP flour, dust your rolling pin and roll out the dough as thin as you can ( ½ – ¼ cm is best)
Cut the dough into your desired shape, use a bit of water to help pinch any edges you are forming, brush with a kiss of egg wash, sprinkle with raw sugar, and bake at 400F for 12-14 minutes – until the edges are golden and the filling is set.
Bon appetit!
:quality(90))
