Ingredients:
Pie Crust:
1 3/4 cup of flour (14 oz)
5 oz butter (10 Tbs)
1/4 cup sugar
2 egg yolks
1 pinch of salt
1 pinch of cinnamon
Lemon Custard:
2 lemons and 1 orange, untreated
1/2 cup sugar
3 eggs
1 Tablespoon of cornstarch
Meringue:
2 egg whites (saved from the crust ingredients)
1/2 teaspoon of baking powder
1/2 cup confectioner’s sugar
Directions:
For the pie crust: Melt the butter in the microwave or in a double boiler. Pour the flour into a large
mixing bowl, add the sugar, the egg yolks (set aside the egg whites for the meringue), salt, and cinnamon,
then pour in the melted butter. Add 1 or 2 teaspoons of water if necessary to form dough into a ball.
Roll out pie crust and place into a buttered 10” pie plate. Place in a 350 degrees F (180 degrees C) oven
and cook for 25 minutes.
For the custard: Peel the zest of one lemon and one orange and place in a saucepan. Add the juice from the
2 lemons and the orange as well as the sugar and cornstarch. Place under low heat. Mix the eggs in a bowl
and then add to the saucepan, stirring constantly. Raise the heat slightly for 2-3 minutes to allow the
mixture to thicken. Remove from heat. Cool for 5 minutes before pouring the custard into the cooked pie crust.
For the meringue: Using an electric mixer whip the egg whites until soft peaks form. Once they have formed
add the confectioner’s sugar and baking powder. Mix until the peaks are firm and glossy. Cover the lemon custard
with the stiffened egg whites spreading it well to the edge of the pie plate. Cook in a 250 degree F oven
(120 Celsius) for 10 minutes. Broil for 2 minutes after cooking to allow the meringue to become golden.
Cool for 3 hours before serving.
Bon Appétit!
