MERINGUE DISC RECIPE RECIPES

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.   
• Preheat the oven to 375 degrees F.  
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.   
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.  
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.    
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• To make the pastry, sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
• Add the egg yolks and then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry to hold together, add a little more water. Do not overwork the pastry or make it too sticky or it will become tough. Shape into a disc, cover with cling film and place in the fridge for at least 10 minutes.
• Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick.
• Transfer the pastry on the rolling pin to a 23cm/9in loose-bottomed tart tin, pressing it into all the corners and allowing excess pastry to hang over the edge. Chill in the fridge for 10 minutes.
• Place the lined tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans or dried beans. Bake for 15–20 minutes. Remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool. Trim off the excess pastry with a sharp knife.
• To make the filling, combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml/10½fl oz water until smooth. Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat, simmer gently for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool a little.
• Stir in the lemon zest and butter and mix until combined. Pour it into the pastry case and set aside to cool completely. The mixture should be smooth, thickened and set.
• To make the meringue, put the sugar and 75ml/2½fl oz water into a saucepan and gently bring to the boil, stirring until the sugar is dissolved. Cook until the sugar syrup reaches 120C on a thermometer.
• Meanwhile, put the egg whites into a free-standing mixer with a balloon whisk. When the syrup reaches 110C, start whisking until stiff peaks form when the whisk is removed. Once the syrup reaches 120C, while the mixer is whisking, pour it over the egg whites. Be careful not to pour it over the mixing attachment, which could splash it back at you. Whisk until the meringue is cool – it should be shiny and stiff.
• Remove the cooled tart from the tin. Spoon the meringue over the top, making sure there are no gaps and spreading it out so it just touches the pastry (this will stop it sliding off). Use the spoon to make it smoothly swirled or to create peaks all over.
• Using a blowtorch, gently caramelise the meringue. Alternatively, you can do this under a preheated grill for a few seconds. Serve.