8 egg whites, room temperature for at least 1 hour
1/4 teaspoon egg white powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar, if not using copper bowl.
Flaky crust-
Place the pastry flour and cold butter in the freezer, 30 minutes prior to preparing.
In a food processor, add pastry flour, salt and baking powder. Pulse about 4 times to combine. Add 1/2 of the cold butter, pulse 4 times, add the second half and pulse till the mixture looks like coarse sand. Add the cider vinegar and start with 4 tbsp. of water, pulse about 6 times. The mixture when pinched should hold together.
If the mixture does not hold add 1/2 tbsp. at a time of water and pulse about 3 times until the mixture does hold. Place the dough in a gallon ziplock bag, knead with your hands until a dough forms. Make sure that the dough is allowed to settle completely into the pan.
Turn out onto a work surface and shape into a round, flat disk. Wrap in plastic wrap and refrigerate at least 45 minutes before using.
When ready to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with a little flour. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don’t worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft. Transfer the crust to a pie pan, by rolling the dough up onto the rolling pin, then gently unroll it in the pan.
Don’t stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don’t be concerned; we’ll patch it in a minute. Using scissors or a sharp knife, trim the dough to within 3/4 inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers. Chill the finished crust for 20 to 30 minutes before baking the pie.
Preheat the oven to 450 degrees. Line the inside of the chilled crust with aluminum foil. Fill the foil all the way up to the top of the shell with pie weights or dried beans. Place the pie in the oven and reduce the oven to 400. Bake for 15 to 20 minutes, until dry and beginning to turn blond. Lift the foil and weights out of the shell and bake another 5 to 10 minutes, until medium brown.
Lemon Curd-
Whisk egg yolks lightly.
In a sauce pan over medium-high heat, combine sugar, cornstarch, and water.
Bring to a boil and whisking constantly until transparent and thickened, take off the heat. Temper the yolks with the hot sugar mixture. Pour and whisk the temper egg yolks into the sugar mixture, off heat, whisk in the lemon juice, zest, limoncello and salt. Put the mixture back over heat and cook for another 3 minutes. Transfer the custard to the cooled pie crust. Place plastic film over the custard and cool.
Meringue-
Pour room temperature egg whites into the bowl of an electric mixer, fitted with the whisk attachment, with egg white powder, salt, and if not using a copper bowl, cream of tartar. Whisk on medium speed till foamy, slowly add the sugar, increase speed to medium-high, and whisk until stiff peaks form. Do not over beat.
Top the custard with meringue, when the custard has cooled to room temperature. Seal the edges carefully with a spatula, use the spatula to create peaks. Broil until browned. Let the pie rest 10 minutes.
Refrigerate until ready to serve.
Originally Submitted
9/25/2012
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