Directions: |
Directions:Preheat oven to 350ºF. Mix salt, sugar and flour. Cut chilled butter into pieces and mix into flour with 2 knives or finger tips. Stop working when pastry looks like “sand pebbles”. Make a well and pour in eggs. Incorporate into flour using a spatula and hands. Once mixed well, form into a ball, place on a floured surface and knead for 10 seconds. Reshape into ball, place in plastic bag and refrigerate for 30 minutes. Remove from fridge and roll out on a floured surface. Transfer to a buttered pie plate and poke holes in crust with a fork. Cover with parchment paper or alum foil and pour a handful of dried beans or rice on top of paper and cook for 10 minutes. Remove from oven and throw away paper and beans or rice.
Squeeze lemons and filter out seeds. In a bowl, whisk eggs, egg yolks and sugar. Add lemon juice and lemon rind and stir well. Add cream and stir well. Pour into pre-cooked pie crust and cook for 30 minutes at 350ºF. Let cool slightly before adding meringue.
Slowly bring the sugar and ¼ water to a light boil until sugar is dissolved. Whip egg whites until very firm and “snowy”. Add cream of tartar and pour warm sugar syrup into egg whites and beat until completely cooled. Spread on top of filling and bake for 5 minutes at 350ºF or until it is golden brown.
Variations: Raspberries or strawberries in filling. Use orange instead of lemon. (2 oranges) orange rind and cut sugar in half. Use 5 lemons for extra zesty lemon flavor. Add toasted almonds on top. |
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