Lemon Meringue Pie

Lemon Pie with baked meringue in a classical version, where the Lemon Cream (Lemon Curd) into a very delicious dough -pâte brisée- with poppy seeds give intense flavor. The baked on the grill or stove pastry meringue more than aesthetics is an airy delight for the palate.
Yours!

work: 1h:00′

time: 1h:20′

difficult:

Ingredients (8 servings) Dough-pâte brisée 200g (7 oz) flour 120g (4 oz) butter cold, cut into pieces 1 egg yolk 1 tbsp sugar 1 tsp poppy seeds 1 lemon, zest a pinch of salt 1-2 tbsp lemon juice	In the bowl of food processor with the blade attachment, add all ingredients except the lemon juice, you get to the end if necessary.	Beat them for 1'-2' up to look like wet sand and joined in dough. No kneading.
Spread the dough with your fingers, at the base and sides of a tart pan Ø24-26cm (Ø9.4-10.2 in). Slit across the surface of the sheet with a fork. Refrigerate covered for an hour. Bake in preheated oven at 200°C (392°F, Gas 5.7), for ~20 minutes until cooked and lightly browned.	Lemon Cream-Lemon Curd 400g (14 oz) water 200g (7 oz) sugar 20g (0.71 oz) corn flour 50g (1.8 oz) flour 4 egg yolks 1 lemon, zest & juice 20g (0.71 oz) butter	To make the cream put in a small saucepan to warm over medium heat, the water with sugar, flour and cornflour. Stir to dissolve.
Whisk in a small bowl the egg yolk -you split them from the whites- with the lemon juice. Add to the saucepan and stir with quick movements and forcefully to not cook.	Add the lemon zest. Stir constantly until it boils and thickens slightly. Remove from heat and add butter.	Allow the cream covered with a cellophane wrapping paper, in contact with the cream to cool enough. Finally spread it in baked tart base.
Meringue 4+1 egg whites (the whites of the egg used in the dough) 80g (2.8 oz) icing sugar ½ tsp cream of tartar Take the whites of the eggs separately from the yolks previously.	Beat the icing sugar and cream of tartar to stiff meringue, until risen, fluffy and polish.	With a large spoon spread, making peaks, over the cream, pressing with back of spoon to go well on the edges around the Pyrex glass pie plate, because the meringue shrinks when cooked. Bake carefully the Lemon Pie at the grill in the middle shelf for 3'-4', just to slightly brown the peaks of meringue.

Decorate according to your taste and enjoy it with a shot of iced limoncello. Perfect complement of this classic version of Lemon Pie.

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Author Zambia G. Sifaki