Lemon pie with Italian meringue ... that's amore
A rich lemon curd stands at the center of this terrific pie. (Glenn Koenig / Los Angeles Times / April 17, 2014)
Dear Kris: This isn't your standard lemon meringue pie. The crust is a sweet dough that also incorporates a hint of almond flour, the filling is a rich lemon curd and the billowy topping is an Italian meringue that makes you want to dive into it.
Nick & Stef's lemon meringue pie
Total time: 1 hour, 25 minutes plus chilling time
Servings: 8 to 10
Note: Adapted from a Nick & Stef's recipe. The dough makes enough for two pies. Half of the dough can be frozen, tightly wrapped, for up to 6 months. Gelatin sheets are available at Surfas in Culver City and baking supply stores.
1 cup (2 sticks) butter
3/4 cup plus 3 tablespoons sugar
1 egg yolk
1 whole egg
1/3 cup almond flour
3 1/4 cup flour
1/2 teaspoon baking powder
1. Cream the butter and sugar together in the bowl of a standing mixer fitted with a paddle attachment until it has a creamy consistency. Alternatively, cream the butter and sugar together in a large bowl using a hand mixer. With the mixer on, add the egg yolk until it is incorporated, then add the egg and incorporate completely.
2. In a separate bowl, sift together the almond flour, flour and baking powder. Add the dry ingredients to the mixing bowl slowly and continue mixing until the dough is thoroughly combined. The dough should be slightly sticky but not wet. If the dough is too dry and crumbly, add up to 1 tablespoon of water to moisten the dough.
3. Divide the dough into two equal portions. Shape each portion into a circle and cover tightly with plastic wrap. Refrigerate one of the portions, and allow it to rest for at least 1 hour. The remaining portion can be frozen for up to 6 months. (For frozen dough, thaw in the refrigerator before using.)