Waring CO900B manual

11⁄2 cups unbleached, all-purpose flour

1⁄4 teaspoon table salt

1⁄2 teaspoon pure vanilla extract

2 teaspoons lemon zest

Filling

4 large eggs

11⁄4 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 1 (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 11⁄4 cup sugar until light and frothy. Whisk in lemon zest and juice.

Place the egg whites in a separate mixing bowl and reserve.

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