Imagine a buttery crust filled with creamy lemon curd and topped with sweet meringue. Yum!
All-Purpose Flour Powdered Sugar Salt Unsalted Butter Egg Yolks Cornstarch Lemon Juice Lemon Zest Egg Whites Cream of Tartar
Combine flour, powdered sugar, salt, and butter in a food processor until coarse meal forms. Use cold butter for best results.
1
Add egg yolk and pulse until combined. Gradually add water, pulsing after each tablespoon, until clumps form.
2
Shape the crust into a 1-1.5 inch thick disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 4 days.
3
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Rotate and flip the crust regularly that it stays round.
4
Ensure the crust is large enough to cover the bottom and sides of the baking pan, place the removable bottom in the center of the crust.
5
Press the crust into a 9-inch pie dish, ensuring it covers the bottom and sides. Trim excess crust, prick with a fork, and freeze for 30 mins
6
Line chilled crust with parchment paper, ensuring it covers the sides completely. Fill with baking beans and bake for 35 minutes. Cool for 20 mins.
7