Bake until the curd is set around the edges but still a little loose in the center, 20 to 25 minutes. Transfer to a wire rack and cool 5 minutes. Continue baking until the pastry is golden and flaky, 10 to 12 minutes more. Bake for 12 minutes, then remove the parchment paper and weights. Line the bottom of the pie shell with parchment paper and fill the center with pie weights or dried beans. Fold under the excess dough and, using your thumb, decoratively flute the edges.
![lemon meringue lemon meringue](https://imagesvc.meredithcorp.io/v3/jumpstartpure/image?url=https://static.onecms.io/wp-content/uploads/sites/19/2003/10/17/429048911_6128726272001_6128728009001-vs.jpg)
Transfer the dough to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1/2-inch overhang. On a lightly floured surface, roll out the pastry into a 12-inch round, about 1/8 inch thick. Position a rack in the center of an oven and preheat to 425☏. Pass the curd through a chinois set over a nonreactive bowl and cool to room temperature. Immediately remove the pan from the heat. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.īegin adding the butter a little at a time, stirring each addition until blended before adding more. Set the top pan over the bottom pan of simmering water but not touching the water, or set the saucepan over medium-low heat. To make the lemon curd, in the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds.
![lemon meringue lemon meringue](http://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Gt/2019/10/01/8659/web_lemonmeringue.jpg)
![lemon meringue lemon meringue](https://www.kingarthurbaking.com/sites/default/files/recipe_legacy/6645-3-large.jpg)
To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix.