Lemon Meringue Pie

• 6 None eggs
• 3 sticks cold butter, diced
• 3/4 cup powdered sugar
• 1 pinch salt
• 2 cup all purpose flour
• 2/3 cup cornstarch
• 1 2/3 cups freshly squeezed lemon juice
• 2/3 cup dry white wine
• 2/3 cup brown sugar
• 3/4 cup sugar
• None None candied lemon slices, to garnish

1. Preheat oven to 400u0b0F. Separate eggs, putting aside 2 yolks for pastry and 4 yolks for pie filling. In a food processor, combine 1 stick of butter, powdered sugar, salt, flour, the 2 egg yolks and 1-2 tbsp cold water and pulse until smooth. Wrap dough in plastic wrap and chill for 30 mins.
2. Roll out pastry on lightly floured surface to form a 12 inch circle. Fit into a greased 11 inch pie dish and press into place. Prick the dough several times with a fork. Line dough with parchment paper and weigh down with dried peas. Bake for 15 mins. Remove parchment paper and peas, bake 10-15 mins more. Leave to cool.
3. Mix cornstarch with 1/2 cup cold water to form a smooth paste. Bring lemon juice, white wine, and brown sugar to a boil. Reduce heat, stir in cornstarch paste and simmer 1-2 mins. Whisk 6 tbsp of the hot lemon mixture with the 4 egg yolks until well combined, then stir into the remaining lemon mixture. Cool slightly.
4. Whisk 2 sticks diced butter into the lukewarm lemon filling. Pour filling into the pie shell and leave to cool for 2 hours.
5. To make meringue, beat egg whites until stiff while gradually adding the sugar until it dissolves. Pile meringue on top of the pie. Bake for 10 mins. Garnish with candied lemon slices.

eggs, cold butter, powdered sugar, salt, flour, cornstarch, freshly squeezed lemon juice, white wine, brown sugar, sugar, lemon slices

Taken from recipes-plus.com/api/v2.0/recipes/19833 (may not work)