Lemon Sponge Pie I

Ingredients and Weight:

For the Crust: - 200g (1 cup) all-purpose flour - 1/2 cup (1 stick) unsalted butter, cold and cut into cubes - 1 large egg yolk - 2 tablespoons cold water - Pinch of salt

For the Lemon Curd: - 1 cup (2 sticks) unsalted butter, softened - 1 3/4 cups (350g) granulated sugar - 4 large eggs - 1 large egg yolk - 1/2 cup (120ml) fresh lemon juice - 1 tablespoon finely grated lemon zest - 1 tablespoon cornstarch

For the Meringue: - 4 large egg whites - 1/2 cup (100g) granulated sugar - 1/4 teaspoon cream of tartar

Preparation Time:

2 hours

Cooking Time:

1 hour

Difficulty Level:

3 (Intermediate)

Preparation Method Steps:

For the Crust: 1. In a large bowl, whisk together the flour and salt. 2. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs. 3. Add the egg yolk and cold water and mix until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Lemon Curd: 1. In a large bowl, cream together the softened butter and sugar until light and fluffy. 2. Beat in the eggs and egg yolk one at a time. 3. Stir in the lemon juice, lemon zest, and cornstarch. 4. Bring a pot of water to a simmer. 5. Place the bowl containing the lemon curd mixture over the simmering water (double boiler). 6. Cook, stirring constantly, until the curd has thickened and coats the back of a spoon, about 15-20 minutes. 7. Remove the curd from the heat and let cool slightly.

For the Meringue: 1. In a clean bowl, beat the egg whites until soft peaks form. 2. Gradually add the sugar and cream of tartar and continue beating until stiff peaks form.

Assembly: 1. Preheat oven to 375°F (190°C). 2. On a lightly floured surface, roll out the dough to a 12-inch (30cm) circle. 3. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges. 4. Bake the crust for 15-20 minutes, or until golden brown. 5. Let the crust cool completely. 6. Pour the lemon curd into the cooled crust. 7. Top with the meringue and spread it evenly. 8. Bake for 15-20 minutes, or until the meringue is golden brown. 9. Let the pie cool completely before slicing and serving.

Nutritional Information:

Per slice (1/8 of pie): - Calories: 350 - Fat: 20g - Saturated Fat: 12g - Cholesterol: 100mg - Sodium: 150mg - Carbohydrates: 35g - Protein: 3g

Dish Characteristics:

• Sweet and tangy lemon flavor
• Light and fluffy sponge base
• Rich and creamy curd filling
• Golden brown meringue topping
• Elegant and classic presentation

User Comments:

• "This is the best lemon meringue pie I've ever had!"
• "The crust is buttery and flaky, the curd is tart and tangy, and the meringue is perfect."
• "I love how easy it is to make, yet it looks and tastes like it came from a fancy restaurant."

Special Precautions and Tips:

• Use fresh lemon juice for the best flavor.
• Don't overbeat the meringue, or it will become grainy.
• Let the pie cool completely before cutting into it to prevent the filling from leaking out.