Chez Panisse Meyer Lemon Meringue Pie
"This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute. Featured in: Food; American Pie...."
INGREDIENTS
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2 Meyer lemons or other large lemons
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2 eggs
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3 egg yolks
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6 tablespoons sugar
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3 tablespoons salted butter, cut in 3 pieces
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3 tablespoons unsalted butter, cut in 3 pieces
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THE MERINGUE:
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3 egg whites, at warm room temperature
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1/4 teaspoon cream of tartar
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6 tablespoons superfine sugar
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1/2 teaspoon vanilla extract
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