This pie has a beautiful crust and the filling has great flavour.
Scant 1 1/2 cups of all-purpose flour ,plus extra for dusting.
3 1/2 oz butter diced plus a little extra for greasing.
Scant 1/2 confectioners sugar, sifted
Finely grated rind of 1 lemon
1 egg yolk, beaten
3 Tbsp milk
3 Tbsp cornstarch
1 1/4 cups cold water
Juice and grated rind of 2 large lemons
1 cup of sugar
2 eggs separated
To make the pie though, sip of flour into a ball and rub it in butter. Mix in the remaining ingredients. Knead briefly on a lightly floured counter, then let rest for 30 minutes.
Preheat the oven to 350°. Grease and 8 inch open proof pie dish. Roll out the door to the thickness of a quarter inch or less and use it to line the dish. Prick with a fork, lined with parchment paper, and fill with dried beans. Bake for 15 minutes. Remove from
oven. Reduce oven temperature to 300.
To make the filling, mix the cornstarch with a little of the water, put the remaining water into a pan. Stir in the lemon juice and rind and cornstarch paste. Bring to a boil stirring. Cook for two minutes. Let cool slightly. Stir in 5 tablespoons of the fine sugar and the egg yolks, Then pour the mixture into the pastry shell. In a bowl whisk the egg whites until stiff. Gradually whisk in the remaining sugar and spread over pie. Bake for 40 minutes. Remove from the oven and serve.
— Judy Lange