Chilled dough for 10-inch flan ring (as described.)

Ingredients

The filling:

• 8 egg yolks
• 1 Cup granulated sugar
• ¾ cup or 1 1/2 sticks of unsalted butter, cut in chunks
• Juice of 4 large or 5 small lemons
• Grated rind of 1 lemon

The topping:

• 6 egg whites
• pinch of salt
• 1 cup sugar
• ½ teaspoon cream of tartar

The garnish:

• 2 lemons, thinly sliced in rounds

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    367 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 51 grams sugars; 1 gram protein; 68 milligrams cholesterol; 47 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Preheat over to 350 degrees.
2. Roll out chilled dough on a lightly floured board using a lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
3. Line an ungreased 10-inch flat ring or pie plate with dough, pressing dough down firmly and crimping edges. Prick the bottom of the dough generously with a fork. Let rest 20 minutes.
4. Line pie shell with aluminum foil and half fill with dried beans.
5. Bake for 20 to 25 minutes, or until light golden brown. Remove beans and foil. Set crust aside to cool for at least 30 minutes before filling.
6. To prepare filling, beat egg yolks with sugar until mixture is fairly thick and pale. Stir in chunks of butter; add lemon juice and rind.
7. In a heavy saucepan, cook mixture over very low heat, stirring constantly with a wire whisk until thick and smooth – about eight minutes. Cool thoroughly.
8. Preheat over to 450 degrees.
9. Pour cooled filling into cooled pie crust.
10. Beat egg whites with salt until frothy. Gradually beat in sugar and cream of tarter until mixture stands in stiff but shiny peaks.
11. With a spatula, spread meringue over the filling and out to the edge of the crust, reserving about one-half cup for the basket-weave decoration, which is optional. When meringue is smoothly spread, place reserved portion in a pastry bag, and using a fine tube, with a one-eight-inch opening, pipe out one row of stripes, then criss-cross that with a second.
12. Bake in upper third of preheated oven for about five minutes, or until meringue is golden brown. Decorate around edges with half slices of lemon, as shown.

• This may be served with a sauce made of one cup frozen raspberries boiled for five nimutes with one-third-cup sugar. Sauce should be served cold. Mr. Schorner sometimes places a thin layer of Genoese-type sponge or pound cake between the lemon filling and the meringue to absorb extra moisture.

1 hour 20 minutes