Gradually whisk about 1 cup warm milk mixture into yolks and then whisk egg yolk mixture back into milk mixture. Cook milk mixture over moderate heat, whisking, until it comes to a boil. In a medium bowl whisk together egg yolks. In a heavy medium saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. Remove paper and rice carefully and bake shell until golden, about 12 minutes more. Line shell with wax paper and fill with rice or pie weights. Prick shell in several places with a fork and chill, covered, 30 minutes. Trim edge of dough, leaving a ½-inch overhang, and crimp edge decoratively. On a lightly floured surface with a floured rolling pin roll out dough into a 13-inch round, (about ⅛-inch thick) and fit into a 9-inch (1-quart) pie plate. This will seal the pie and keep it from losing moisture when you slide it back into the oven to toast the meringue until it’s golden brown. Finally, when you fill the baked pie crust, spread the meringue to the very edges of the pie, so that it touches the crust, before decorating it with pretty swoops and swirls. While the pie crust and lemon filling cool, whip your egg whites with cream of tartar and sugar until stiff peaks form so the meringue holds its signature shape. Then, when you make the lemon filling, be sure to bring the milk mixture to a boil, to activate the cornstarch (which is what will thicken the pudding). While each of the pie’s elements-pie crust, filling, and meringue-is simple, you’ll want to proceed with care to avoid having a soggy crust, a soupy pie filling, or a meringue that “weeps” (releasing beads of water): First, blind-bake your pie shell and let it cool to room temperature, so that it’s nice and crisp. While it has a fairly sharp flavor, the cloudlike meringue topping balances it out, giving you a perfect equilibrium of taste and texture in every bite. The filling is similar to lemon curd, with fresh lemon juice and lemon zest, sugar, egg yolks, and plenty of butter. While citrus fruits like lemons are at their best in winter, this sweet-tart dessert has such a sunny color that it also looks right at home on a summer day. Shape each half into a disc, wrap in plastic wrap, and refrigerate.This lemon meringue pie recipe is perfect for any season. Turn the dough out onto the counter and divide it into 2 pieces. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass do not overmix. Place the butter in a food processor and process until smooth, about 15 seconds. Sift together the confectioners' sugar, flour, and salt into a bowl. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. If necessary, rewarm the apricot glaze over low heat or in the microwave. Arrange the slices around the edge of the tart with the cut sides out. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. ![]() ![]() Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Place the pre - baked tart shell on a baking sheet. ![]() Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Add the sugar and butter and place the bowl over the simmering water the water must not touch the bottom of the bowl. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Fill a medium saucepan one-third full with water and bring to a simmer.
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