Ingredients
5 c. all-purpose flour
2 c. powdered sugar
salt
1 lb. unsalted butter
6 large egg yolks
Dried beans or pie weights
Finely grated zest and strained juice of 7 lemons
1 3/4 c. granulated sugar
6 large eggs
9 large egg yolks
2 1/2 stick unsalted butter
5 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 c. granulated sugar
Preparation
Step 1For the crust: Place flour, sugar, a pinch of salt, and butter in food processor. Pulse until crumbly. Add egg yolks. Process until ingredients are fully combined and mixture forms a ball.Step 2Heat oven to 325 degrees F. Press crust evenly into 10-inch tart pan. Prick bottom and sides with fork. Fill crust with dried beans or pie weights. Bake until golden brown. Remove from oven; discard beans or pie weights. Cool crust on rack.Step 3For the filling: Place all ingredients except butter in large saucepan over very low heat. Whisk continuously until eggs have broken up, sugar has dissolved, and mixture looks thick. Add half of butter and continue whisking until mixture thickens and will coat back of a spoon. Add remaining butter. Continue whisking to prevent mixture from curdling. Remove filling from heat, place on cold surface, and whisk until lukewarm to touch.Step 4For the meringue: Place egg whites, cream of tartar, and salt in a large bowl. With electric mixer at low speed, beat until soft peaks begin to form. Increase speed to medium and add sugar, 1 tablespoon at a time, beating just until stiff peaks form. Do not overbeat.Step 5To finish pie: Place baking rack in middle of a 450-degree-F oven. Spoon filling decoratively into baked shell, mounding it in center and spreading to outer edge so it touches the crust. Spoon meringue on top. Bake until meringue is lightly brown on edges, about 5 to 7 minutes; do not allow it to overcook. Remove and cool on rack. Refrigerate at least 3 hours before serving.
