Ease of Preparation: Medium
Time of Preparation: 2 hours
Yield: 8 servings
Ingredients:
For the lemons:
- 5 lemons
- 500 grams sugar (just over a pound)
- 500 millilitres water (2 cups)
For the pie crust:
- 1/3-cup hazelnuts, toasted (45 grams)
- 1¼ cups flour (155 grams)
- ½ cup unsalted butter (125 grams)
- ½ cup powdered sugar (60 grams)
- 1 large egg yolk
- 1 tablespoon grated lemon peel
For the filling:
- 1 ½ cups water (375 millilitres)
- 1-cup sugar (200 grams)
- ½ cup fresh lemon juice (125 millilitres)
- 6 large egg yolks
- 5 tablespoons cornstarch (75 millilitres)
- 2 tablespoons grated lemon peel (30 millilitres)
- Pinch of salt
- 2 tablespoons unsalted butter (1 ounce)
For the meringue:
- 7 large egg whites
- ½ teaspoon cream of tartar
- 1 2/3 cups powdered sugar (335 grams)
Method:
Preheat the oven to 325 degrees Fahrenheit
Scrub the skin of the lemons very well with a hard brush. Then remove some of the peel in thin stripes with a zester. Slice the lemons very thinly. Layer the lemons on a flat wire basket and lower them into a saucepan. Add the sugar and water and slowly bring the syrup to a simmer. Place a round of wax paper over the lemons and allow simmering for 10 to 15 minutes. Remove from the heat and leave the lemons in the syrup for 24 hours. Thereafter lift the fruit from the syrup and drain. Allow drying in the air. It should be completely dry and hard.
Grind the hazelnuts finely in a food processor. Add the flour and mix well. Add the remaining piecrust ingredients and whiz until moist clumps form. Then turn the mixture out onto a floured surface and bring it together with your hands. Wrap the ball of dough in plastic and set aside to rest in the fridge for 45 minutes.
Roll out the dough between two sheets of waxed paper to fill a glass pie dish. Pierce the crust with a fork and crimp the edges of the crust. Chill for a further 15 minutes. Line the crust with some foil and bake blind for 15 minutes. Remove the foil and bake for a further 20 minutes, or until golden. Reduce the oven temperature to 300 degrees Fahrenheit.
Meanwhile, whisk the water, sugar, fresh lemon juice, egg yolks, cornstarch, lemon peel and sugar together over a low heat until the filling begins to thicken and bubbles rise to the surface. Whisk in the unsalted butter and pour the filling into the piecrust.
Using a hand beater beat the egg whites until foamy. Add the cream of tartar and one tablespoon of sugar. Gradually beat in the remaining sugar in a slow and steady stream, until stiff, glossy peaks form. About 8 minutes.
Put the meringue over the lemon filling and make sure that it seals with the piecrust at the edges. Bake the pie for 30 minutes and then reduce the oven heat to 275 degrees Fahrenheit and bake until the meringue is golden brown, about 50 minutes.
Serve the lemon meringue pie with slices of lemon confit on the side.