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1
1
⁄2 cups unbleached, all-purpose flour
1
⁄4 teaspoon table salt
1
⁄2 teaspoon pure vanilla extract
2 teaspoons lemon zest
Filling
4 large eggs
1
1
⁄4 cups granulated sugar
1 heaping tablespoon lemon zest
(approximately 2 lemons)
2
⁄3 cup lemon juice (approximately 3–4 lemons)
Meringue
6 large egg whites
1 cup granulated sugar
Crust
Preheat oven to 325˚F on convection bake with rack in
position 2 (bottom position).
Place softened butter in a large mixing bowl. With an
electric mixer, cream the butter until very soft. Add both
sugars and mix until well creamed. Add the flour and salt,
mixing until just incorporated. Add vanilla and zest and
mix.
Press shortbread evenly into 9-inch pie plate, covering
the bottom and going up to the edge of the pie plate.
Bake for 20 to 25 minutes until the crust is a light golden.
Keep the oven on 350˚F, but turn to regular bake.
While the crust is baking, prepare the filling. Whisk the
eggs together in a bowl with the 1
1
⁄4 cup sugar until light
and frothy. Whisk in lemon zest and juice.
Place the egg whites in a separate mixing bowl
and reserve.