Ingredients
1/2 c. corn starch
1 c. superfine sugar
1/2 c. lemon juice
1 1/4 c. water
2 tsp. finely grated lemon rind
1/2 stick unsalted butter
3 eggs
1/2 c. superfine sugar
1 1/2 c. all-purpose flour
1 tbsp. powdered sugar
9 tbsp. cold butter
1 egg yolk
2 tbsp. cold water
Preparation
Step 1Make pastry: Process flour, powdered sugar, and butter until crumbly. Add egg yolk and the water; process until ingredients come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.Step 2Grease 8-inch removable-bottom tart pan. Roll pastry between sheets of parchment until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Cover; refrigerate 30 minutes.Step 3Preheat oven to 450 degrees F/425 degrees F fan-forced.Step 4Place pan on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake 15 minutes; remove paper and beans carefully from pie shell. Bake about 10 minutes; cool pie shell, turn oven off.Step 5Meanwhile, combine corn starch and sugar in medium saucepan; gradually stir in juice and the water until smooth. Cook, stirring, over high heat, until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in rind, butter, and egg yolks. Cool 10 minutes.Step 6Spread filling into pie shell. Cover; refrigerate 2 hours.Step 7Preheat oven to 450 degrees F/425 degrees F fan-forced.Step 8Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until sugar dissolves.Step 9Roughen surface of filling with fork before spreading with meringue mixture. Bake about 2 minutes or until browned lightly.View helpful photos of the some of the steps above here.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
