CRUST;

1  cup all-purpose flour

1/2  cup cold unsalted butter

1/2  cup of your choice of roasted nuts, finely chopped

1/3  cup powdered sugar

1  tablespoon lemon zest

1/4  teaspoon salt

 

FILLING;

2  tablespoons of lemon zest

1/4  teaspoon salt

1 1/4  cups sugar

3  eggs, room temperature

1/4  cup fresh squeezed lemon juice

1/4  cup melted butter

1/2  teaspoon lemon extract

 

Preheat the oven to 350 degrees. Spray a 9-inch tart pan (removable bottom) with cooking spray. 

 

Crust 

In the bowl of a food processor combine flour, cold butter, nuts, powdered sugar, lemon zest and salt. Pulse till dough forms large clumps.

Press dough into the bottom of the tart pan and up the sides. Place the tart  pan inside a rimmed baking pan and set aside.

 

Filling

In a bowl whisk together sugar, eggs, lemon juice, melted butter, lemon zest and salt until well combined. Add lemon extract and stir. Pour the mixture into the prepared crust.

Bake until filling is set, about 30 minutes. It will be slightly jiggly and the crust brown. 

Let cool on a wire rack. Remove from the pan to a serving plate.

Dust pie with powdered sugar or a meringue topping.

 

Meringue Topping

1  cup sugar

1/4  cup water + 2 tablespoons

3  egg whites, room temp

1/4  teaspoon cream of tartar

 

In a saucepan add sugar and water. Let it come to a boil over high. Reduce the heat to medium and cook till it reaches 248 on a candy thermometer.  

 

In a mixing bowl beat the egg whites and cream of tartar with the whisk attachment. Beat till stiff peaks form.

 

Pour the hot sugar mixture in the beaten egg whites using the medium speed. Pouring while the mixer is going with a steady stream. Beat for 10 minutes