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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)