Lemon Meringue Pie

• 1

  To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.

• 2

  To make the lemon curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended. Then whisk in the lemon juice. Set the top pan over the bottom pan of simmering water but not touching the water, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

• 3

  Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and cool to room temperature.

• 4

  Position a rack in the center of an oven and preheat to 425°F. On a lightly floured surface, roll out the pastry into a 12-inch round, about 1/8 inch thick. Transfer the dough to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1/2-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges.

• 5

  Line the bottom of the pie shell with parchment paper and fill the center with pie weights or dried beans. Bake for 12 minutes, then remove the parchment paper and weights. Continue baking until the pastry is golden and flaky, 10 to 12 minutes more. Transfer to a wire rack and cool 5 minutes.

• 6

  Reduce the heat to 350°F. Pour the curd into the pie shell. Bake until the curd is set around the edges but still a little loose in the center, 20 to 25 minutes.

• 7

  Meanwhile, make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form, about 1 minute. Gradually add the sugar, 1 Tbs. at a time, beating on high speed until stiff, glossy peaks form, about 4 minutes more.

• 8

  Spread the meringue over the hot pie filling to the edges of the pastry to seal and prevent shrinkage. Bake until the top is golden, about 15 minutes. Transfer the pie to a wire rack and cool to room temperature, then refrigerate at least 4 hours before serving. Dip a knife in warm water to cut slices.

Meringue: Secrets of Success

• 1

  A bowl and a whisk are all you need for whipping up meringue, but it helps to know a few secrets. Here are some tips that will keep your meringue up and your frustration down:

• 2

  • While older egg whites will whip up more easily and to higher proportions, fresh egg whites have stronger proteins that hold air better and remain more stable once whipped.

• 3

  • Separate eggs while they are still cold from the refrigerator, but set the whites aside for at least 30 minutes before whipping them. Room-temperature egg whites are easiest to whip.

• 4

  • Make sure no egg yolk gets into the whites, which would prevent them from whipping up.

• 5

  • Make sure your bowl and beaters are absolutely clean and free of fat.

• 6

  • If possible, use a copper bowl. A harmless chemical reaction increases the beaten whites’ volume and makes them more stable.

• 7

  • If you do not have a copper bowl, add a small amount of cream of tartar or lemon juice before whipping the egg whites to increase their stability and volume.

• 8

  • Superfine sugar is ideal for making meringue, since it dissolves more quickly and completely than regular granulated sugar.

• 9

  • Use the back of a spoon to swirl meringue peaks atop a pie.

• 10

  • Use or bake meringue immediately after preparing it.

• 11

  • To avoid even the slightest discoloration, do not leave egg whites sitting in either aluminum or copper bowls.

• 12

  • Serve meringue desserts soon after preparing. Soft meringue will begin weeping in warm, humid weather, and hard meringue will become soggy after it comes in contact with moist ingredients.

• 13

  Common Problems with Meringue:

• 14

  “There are beads of moisture on my soft meringue topping.” The meringue was overcooked. Use an oven thermometer to check your oven temperature, and don’t cook your meringue topping on a cold filling, as the top can overcook before the meringue is cooked through.

• 15

  “Moisture is oozing from the bottom of my meringue topping. “Weeping” is caused by undercooking meringue.” Cooking a meringue topping on a cold filling can cause the bottom of the meringue to undercook.