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pie
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Ingredients
Crust
- 2 2/3 cups all purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 2/3 cup Picual EVOO
- 9-12 tbsp cold milk
Filling
- 4 meyer lemons zested and juiced
- 1/4 cup Sicilian Lemon White Balsamic Vinegar
- 4 large eggs
- 12 tbsp granulaed sugar
- 6 tbsp unsalted butter
Meringue
- 3 egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
- 1/2 tsp vanilla extract
Ingredients
Crust
Filling
Meringue
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Instructions
- Preheat oven to 375°F. Place a sheet of parchment paper over the dough and weigh down with pie weights or dried beans. Set aside.
- In a large bowl, place flour, salt, and sugar, stir to combine.
- Create a well in the center of the flour mixture and add the Picual EVOO. Using a fork or your hands, slowly begin to incorporate the flour and oil, creating a crumbly mixture.
- To the flour, add milk (1 tbsp at a time), and begin working the dough into a ball. Tip: The dough should resemble sugar cookie dough, not quite like traditional pie dough.
- Sprinkle a little flour on a clean work surface and roll the dough into a large circle (large enough to fit your pie pan with about 1 inch of overhang). Transfer the dough to the pie pan, pinch dough into the pan's piped edges, and trim off any excess.
- Bake in the oven for 15-20 minutes or until the crust is lightly golden. Remove from the oven and set aside.
- In a medium saucepan, whisk and combine lemon juice, zest, eggs, egg yolks, and sugar.
- Slowly heat the mixture over low heat, whisking consistently, until warmed through. Slowly begin adding butter (1 tbsp at a time) until melted and smooth. The filling will begin to thicken after each tbsp of butter is added. Once thick, remove from the heat and pour into your pie crust.
- Return the pie to the oven and bake for 10-15 minutes or until the filling has set. Remove from oven and set aside.
- In a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, sugar, and vanilla extract. Whisk on low, gradually increasing the speed, until stiff peaks form.
- Spoon meringue on top of the pie, return to the oven, and bake for 10 minutes or until meringue turns golden brown.
- Remove from the oven and set aside to cool completely before slicing and serving.