INGREDIENTS

INSTRUCTIONS

MERINGUE
(**To make your own superfine sugar, simply place granulated sugar in a
food processor with the metal blade and process for a few minutes or until
fine.)
Equipment A 9-inch pie pan or a 9 1/2-inch tart pan with a removable bottom
Oven Temperature: 375 degrees Baking Time: 20 Minutes
Make the dough. Roll, shape and prebake it while it is still warm, brush it
with the egg white.Make the lemon curd. Let it cool before folding in the
meringue. Preheat the oven to 375 degrees at least 30 minutes before
baking. Set an oven rack toward the top of oven before preheating.
Make the Meringue.
In a large mixing bowl, beat the egg whites until foamy. Add the cream of
tartar and beat at medium speed, gradually adding 2 tablespoons of the
sugar, until soft peaks form when the beater is raised slowly. Gradually
beat in the remaining 2 tablespoons of sugar and continue beating on high
speed until stiff peaks form when the beater is raised.
Assemble the Pie or Tart
Fold the meringue into the lemon curd and spread it smoothly into the
prepared pie or tart shell. It can come up to the top of the pastry, as it
will not overflow. Protect the edges with a greased foil ring cut large
enough so it does not come in contact with the filling. Bake for 20 minutes
or until puffed and golden. Allow to cool for at least 1 hour. Baked in a
tart shell, the filling will sink to the level of the crust and a little
below, except the very edges. Serve at room temperature. Lightly sprinkle
the surface with powdered sugar just before serving. If desired, use a
stencil to apply colored granulated sugar. I like to use golden yellow. Cut
with a wet thin-bladed knife.
Store
Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days;
frozen, up to 3 months (well wrapped after freezing solid).
Pointers for Success
Sprinkle the powdered sugar onto the pie shortly before serving so that it
is not absorbed into the filling, or use dextrose, which can be applied as
much as 12 hours ahead.
This recipe was prepared by Rose Levy Beranbaum, the author of The Pie and
Pastry Bible and aired on Monday, January 11, 1999
GMT RECIPES
WFAA-TV, Inc A subsidiary of A.H. Belo Corporation
MC formatted using NTS & MC Buster on 01/15/99
Recipe by: The Pie and Pastry Bible by Rose Levy Beranbaum
Converted by MM_Buster v2.0l.

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