Meyer Lemon Meringue Pie

This time of year our tree is overflowing with golden orbs of deliciousness and I'm always looking for ways to use them. So, of course, pie would be on the list. I'm not a baker - but I've decided pie making a good skill to have and I'd like to be better at it. This means I'll have to practice a lot, but that's ok. My friends and neighbors are up for it. 

This recipe is from Chez Panisse Desserts and it's fabulous. Not too sweet, not too tart.

MEYER LEMON MERINGUE PIE

serves 6-8

1 9-inch pie shell (recipe below)

1 1/2 cups tart filling (recipe below)

3 egg whites

1/4 teaspoon cream of tartar

3/8 cup sugar

1/2 teaspoon vanilla extract

Bake the shell in a preheated 375º oven for about 20 minutes, or until set and dry looking on the bottom, then turn the heat down to 350º and continue baking until the crust is golden brown. Cool slightly. Spread the lemon filling in the shell. Bake in the preheated oven for 10-15 minutes or until the filling is just set.

Make the meringue: Warm the egg whites slightly. Beat until frothy, then add the cream of tartar. Beat until they hold rounded peaks and gradually beat in sugar, then the vanilla. Carefully spread the meringue over the lemon filling, and press it against the edges of the pie shell to seal it. Make a pretty design in it with your knife or spatula. Bake at 375º for about 10 minutes, or until the meringue is highly browned. Cool thoroughly, 1 to 2 hours, but do not refrigerate. 

LEMON FILLING

makes enough for 1 9-inch pie

2 meyer lemons

2 eggs

3 egg yolks (reserve whites for the meringue)

6 tablespoons sugar

2 tablespoons milk

3 tablespoons unsalted butter

3 tablespoons salted butter

Grate the peel from the lemons into a small bowl. Juice the lemons and strain the juice into the same bowl, straining out the seeds but forcing as much pulp as possible through the strainer.

Beat the eggs and egg yolks with the sugar in a heavy non-corroding saucepan just until mixed. Add the milk. Stir in the lemon juice (the mixture may look a bit curdled - but not to worry!). Cut the butter in pieces and add to the mixture. Cook over low to medium heat, stirring constantly, until it just coats the spoon and is the thickness of crème anglaise. Let stand 5 minutes to thicken, then whisk slightly to smooth it. 

You can now pour filling into a container to refrigerate (it keeps up to 2 weeks) or pour it into the pre-baked pie shell to make the pie.

PIE CRUST

makes enough for 2 9-inch pie shells

2 cups unbleached all-purpose flour

3/8 teaspoon salt

1/8 teaspoon sugar

5 tablespoons cold salted butter

6 1/2 tablespoons cold unsalted butter

3 tablespoons vegetable shortening

3 tablespoons plus 1 teaspoon ice water

Mix flour, salt and sugar in a bowl. Cut salted butter in pieces and quickly cut them into the flour mixture until it's the texture of cornmeal. Cut in the unsalted butter and the shortening until they are in larger pieces, about 1/8 to 1/4 inch in diameter. This helps to make the dough flaky. Sprinkle in the icewater, tossing the dough lightly with a fork to moisten it evenly. Stir dough with a fork until it has come together in small lumps and there is no dry flour left. 

Divide dough in half and press it into two balls. Be careful not to knead it - just squeeze it together. Wrap tightly in plastic and chill for at least 4 hours before rolling and shaping.