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LEMON MERINGUE PIE

1 recipe Pastry Dough for a single-crust 9- to 10-inch pie

1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
1 tablespoon unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest

4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar

On a lightly floured surface with a floured rolling pin roll out
dough into a 13-inch round, (about 1/8 inch thick) and fit into a
9-inch (1-quart) pie plate. Trim edge of dough, leaving a 1/2-inch
overhang, and crimp edge decoratively. Prick shell in several places
with a fork and chill, covered, 30 minutes.

Preheat oven to 400F.

Line shell with wax paper and fill with rice or pie weights. Bake
shell in middle of oven 10 minutes. Remove paper and rice carefully
and bake shell until golden, about 12 minutes more. Cool shell in
pie plate on a rack.

Lower oven temperature to 350F.

In a heavy saucepan whisk together sugar, cornstarch, and salt and
gradually whisk in water and milk, whisking until cornstarch is
dissolved. In a bowl whisk together egg yolks. Cook milk mixture
over moderate heat, whisking, until it comes to a boil. Gradually
whisk about 1 cup milk mixture into yolks and whisk yolk mixture
into milk mixture. Simmer mixture, whisking, 3 minutes. Remove pan
from heat and whisk in butter, lemon juice, and zest until butter
is melted. Cover surface of filling with plastic wrap.

In another bowl with an electric mixer beat egg whites with cream
of tartar and a pinch of salt until they hold soft peaks. Beat in
sugar in a slow stream, beating until meringue just holds stiff
peaks.

Pour filling into shell and spread meringue on top, covering filling
completely, sealing it to pastry. Draw meringue up into peaks and
bake pie in middle of oven until meringue is golden, about 15
minutes.

Makes one 9- to 10-inch single crust pie.

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