Lemon Meringue Pie with Olive Oil Crust
Ingredients for Filling:
4 Meyer lemons, zested and juiced
1/4 c. TTOV's Sicilian Lemon White Balsamic
6 egg yolks
12 Tbsp. sugar
6 Tbsp. unsalted butter
Ingredients for Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla
Preheat oven to 375 F. In a large bowl, place flour, salt and sugar and stir to combine. Create a well in the center of the flour and add the oil. Using a fork or your hands, slowly begin to incorporate the flour and oil creating a crumbly mixture. Add milk a tablespoon at a time and begin working the dough into a ball (the dough should resemble sugar cookie dough, not quite like traditional pie dough). Sprinkle flour onto a clean work surface and roll out the dough into a large circle about 1inch larger than your pie plate. Transfer the dough to your pie plate, pinch the edges and trim off the excess. Place a sheet of parchment over the dough and weigh down with pie weights or dried beans. Place in the oven and bake for 15 - 20 minutes or until the crust is lightly golden. Remove from the oven and set aside.
In a medium saucepan, combine lemon juice, zest, balsamic, egg yolks and sugar then whisk to combine. Slowly heat the mixture over low heat whisking constantly until warmed through. Slowly begin adding the butter, 1 Tbsp at a time until melted and smooth. Filling will begin to thicken after each pat of butter is added. Once thick, remove from heat and pour into your pie crust. Return the pie to the oven and bake for 10 - 15 minutes or until the filling has set, remove from the oven and set aside.
In a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, sugar and vanilla. Whisk on low, gradually increasing the speed until stiff peaks form. Spoon the meringue on top of the pie and return to the oven for about 10 minutes or until meringue turns golden brown. Remove from the oven and set aside to cool completely before slicing and serving.