Crust:
1 1/2 cup flour
1/4 tsp salt
1/3 cup shortening
1/4 cup butter
1/3 cup ice water
1 egg york
Combine butter, shortening and flour until coarse meal. Gradually add ice water while contunuing stir with fork. Turn onto lightly floured surface and gather dough with hands. keand once or twice if necessary. Roll the dough and put on pie plate, pock with fork, chill for 1 hour.
bake: 200c 400f 15-20 mins
Lemon filling:
5 egg yolks
1 1/4 cup sugar
1 1/4 cup water (could omit 1/4 cup )
pinch salt
5T+1t cornstarch
3/4 cup lemon juice
2 lemon zest
2T butter
In heavy sayce pan, combine yolks, sugar , water, salt and cornstarch. Whisk until well combined. Place over medium heat, whisking until thick and boiling, 5 mins (it took less) .Add lemon juice and zest and bring to a boil, Whisking aobut 2 mins. Remove from heat and stir in butter.
Cool completely, whisking occasionally, about 1 hour.
Meringue:
4 Egg whites room temperature
1/2 cup sugar
1/4 t cream of tartar(omit)
Oven: 190c 375f
Fill crust with lemon filling, smoothing top. Meringue go on top. Make sure seal lemon surface. Do not smooth.
Bake 10-12 mins, turn to obtain even color.
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