Lattice Lemon Pie
Submitted by: lisakeys64 | Source: I created this recipe after having a similar tart from a local bakery.
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
|9" Pie Shell, baked|
|1 cup||Plus 2 Tablespoons Sugar|
|⅔ cup||Meyer Lemon Juice, about 4 lemons|
|1 Tbsp||Meyer Lemon Zest|
|4 Tbsp||Unsalted Butter|
|3 Tbsp||Heavy Whipping Cream|
|⅛ tsp||Cream of Tartar|
Heat oven temperature to 325F. Place baked pie shell on a baking sheet. In a medium saucepan, whisk eggs, egg yolks, sugar, lemon juice and zest. Add butter and stir over medium heat for 5 minutes or until mixture thickens and reaches 170F. on an instant-read thermometer. Remove from heat; stir in heavy cream. Pour filling into warm pie shell. For lattice topping, beat egg whites and cream of tartar to soft peaks. Gradually add sugar and vanilla, beating to stiff peaks. Pipe meringue over pie in a lattice pattern. Bake 20 minutes or until meringue is golden brown. Cool and chill pie before serving. Makes 8 servings.
Note: for slightly more "pucker power" regular lemons can be used if meyer lemons are unavailable. For an extra special touch: Decorate the edge of the pie with pastry cut-outs. Brush with egg white and sprinkle with sugar before baking the pie shell.