Author Notes
Meyer lemons seem to be available in my area during late winter and this pie always seems to prepare me for the Spring. I saw this lattice decoration on a tart when I was visiting France and always thought it was clever and beautiful. —Lisa Keys
Ingredients
- crust
-
6 ounces
all purpose flour
-
1 tablespoon
sugar
-
1 teaspoon
salt
-
5 tablespoons
vegetable shortening, cold
-
5 tablespoons
unsalted butter, cold
-
2 ounces
cold water
- Filling & Meringue
-
2
eggs
-
7
egg yolks
-
1 cup
plus 2 tablespoons sugar
-
2/3 cup
meyer lemon juice
-
1 tablespoon
meyer lemon zest
-
4 tablespoons
unsalted butter
-
3 tablespoons
heavy cream
-
2
egg whites
-
1/8 teaspoon
cream of tartar
-
1/4 cup
sugar
-
1/2 teaspoon
vanilla
Directions
-
For the crust, combine the flour, sugar and salt in a mixing bowl; cut in shortening and butter.
-
Add water and mix until just combined. Shape into a disc, wrap in plastic and chill 15 minutes.
-
Roll out dough on a lightly floured surface and fit into a 9 to 10-inch tart pan with removable bottom.
-
Line the tart shell with aluminum foil and weigh down with dry beans or pie weights. Place tart shell on a baking sheet. Bake at 375F for 20 minutes. Remove foil and weights and bake 10 minutes more or until a light golden brown. Reduce oven temperature to 325F.
-
Meanwhile, prepare filling. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant read thermometer.
-
Remove from heat; stir in heavy cream. Pour filling into warm pie shell.
-
For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla beating to stiff peaks.
-
Pipe meringue over tart in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving.
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