Italian Lemon Meringue Pie

For the Crust:

Ingredients:

2.5 cups unbleached flour

1 cup unsalted butter

3 tablespoons sugar

½ teaspoon salt

2 egg yolks

1/3 cup ice water

Directions:

Place the flour, butter, sugar and salt in a bowl. Using a pastry cutter, incorporate all of the ingredients until it resembles small peas.   Mix the ice water with the egg yolks- place in the flour mixture and combine until it forms a ball.  Refrigerate for 1 hour.

Roll out and place in a pie dish.  Bake @ 400 degrees for 14-16 minutes, or until golden brown.

For the Lemon Curd

Ingredients:

1-cup sugar

6 tablespoons corn starch

½ teaspoon salt

½ cup fresh lemon juice + 1 ½ cups cold water

Zest of 1 lemon

6 egg yolks

3 tablespoons unsalted butter

Directions:

Place the sugar, cornstarch, and salt in a sauce pan- whisk to incorporate.  Add the lemon juice, water and lemon zest.  Stirring constantly, cook over medium heat until thick and bubbly.  Temper the cooked mixture into the egg yolks stirring rapidly.  Add the butter, and return to the heat cooking for an additional 3-4 minutes.

Place the lemon curd into the pie shell and let cool for 2 hours.

Italian Meringue

Ingredients:

6 egg whites, room temperature

¼ cup sugar

1-tablespoon cream of tartar

Simple syrup:

1-cup sugar

½ cup water

Directions:

Place the sugar and water in a small saucepot over low heat.

Beat the egg whites, sugar, and cream of tartar until soft peaks form.  Continue cooking the simple syrup until it reaches a temperature of 240 degrees.  Slowly add the simple syrup to the beaten egg whites, and continue whipping for 2-3 minutes.  Place the mixture on top of the pie and torch until the peaks become golden brown.

Serve and enjoy!

Chef Chuck