Lemon Meringue Pie with Hazelnut Shortbread Crust - hazelnuts

Method

• Grind nuts finely in processor.
• Add flour and blend well.
• Add remaining ingredients.
• Using on/off turns, process just until moist clumps form.
• Turn dough out onto lightly floured surface.
• Gather dough into ball; flatten into disk.
• Wrap in plastic; chill until firm enough to roll, about 45 minutes.
• Position rack in center of oven and preheat to 325F.
• Roll out dough between sheets of waxed paper to 12-inch round, turning over occasionally to lift and smooth paper.
• Peel off top sheet of paper.
• Using bottom paper as aid, lift dough and invert into 9-inch-diameter glass pie dish.
• Peel off paper.
• Press dough gently into dish.
• Fold overhang under; crimp to form decorative edge.
• Pierce crust all over with fork.
• Chill 15 minutes.
• Line crust with foil.
• Fill with dried beans or pie weights.
• Bake crust until sides are set, about 15 minutes.
• Remove foil and beans.
• Bake until crust is pale golden, about 20 minutes longer.
• Transfer crust to rack and cool completely.
• Reduce oven temperature to 300F.
• 1 1/2 cups water
• 1 cup sugar
• 1/2 cup fresh lemon juice
• 6 large egg yolks
• 5 tablespoons cornstarch
• 2 tablespoons grated lemon peel
• 1/4 teaspoon salt
• 2 tablespoons (1/4 stick) unsalted butter
• Whisk first 7 ingredients in heavy medium saucepan to blend.
• Using whisk, stir over medium heat until filling thickens and just begins to boil, about 20 minutes.
• Remove from heat.
• Whisk in butter.
• Spoon hot filling into prepared crust.
• 7 large egg whites
• 1/2 teaspoon cream of tartar
• 1 1/8 cups powdered sugar
• Using electric mixer, beat egg whites in large stainless steel bowl at low speed until foamy.
• Beat in cream of tartar and 1 tablespoon sugar.
• Gradually beat in remaining sugar, 1 tablespoon at a time.
• Beat at medium speed until stiff glossy peaks form, about 8 minutes.
• Spread meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
• Bake pie for 30 minutes.
• Reduce oven temperature to 275F and continue to bake until meringue is golden brown and set when pie is shaken slightly, about 50 minutes.
• Transfer pie to rack and cool completely, about 4 hours.
• (Can be made 1 day ahead.
• Refrigerate uncovered.)