Yield: 8

Ingredients

Pastry

• 1 1/2 cups all purpose flour (375 ml)
• 2/3 cup icing sugar (150 ml)
• 3 tablespoons granulated sugar (45 ml)
• 3 tablespoons finely ground blanched almonds (45 ml)
• 1/2 cup cold unsalted butter (125 ml)
• 1 ounce almond paste (28 g)
• 1 large egg, lightly beaten

Lemon Filling

• 1 pound lemons, washed, room temperature (3 medium sized lemons) (454 g)
• 1 1/4 cups granulated sugar (310 ml)
• 3 large eggs (at room temperature)
• 2 tablespoons cornstarch (30 ml)
• 3 tablespoons hot melted butter (45 ml)

Cassis Ice

• 1 cup water (250 ml)
• 1 cup sugar (250 ml)
• 17-ounces black currants (fresh or frozen) 500 g
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon crème de cassis liqueur (15 ml)
• 1 cup water, additonal to adjust consistency (250 ml)

Cassis Coulis

• 1 cup water (250 ml)
• 1 cup sugar (250 ml)
• 17-ounces black currants (fresh or frozen) 500 g
• 1 tablespoon lemon juice (15 ml)
• 1 tablespoon crème de cassis liqueur (15 ml)
• 1 cup water , additional to adjust consistency (250 ml)

Directions

Pastry

1. In a large bowl, combine the flour, both sugars, and the almonds. Cut in the cold butter. Using a large cheese grater, add the almond paste and work it in until the mixture resembles coarse meal. Add just enough of the beaten egg to form the mixture into a ball. Wrap and chill pastry dough for 30 minutes before rolling.
2. On a lightly floured surface, roll out pastry dough to fit a 9-inch tart pan. Place dough into the tart pan. Remove any excess pastry edges. (Traditionally, a straight edged pastry ring is used for the lemon tart and it is placed on a parchment lined bake sheet). Fill tart with lemon filling.

Lemon Filling

1. Remove the zest from the lemons and chop fine. Set aside.
2. Peel the white pith from the lemons with a paring knife and discard. Cut the peeled lemons into thin slices and remove seeds. Place lemon slices and zest into a food processor and purée. Add sugar and process until blended. Add the eggs one at a time and process until combined. Add the cornstarch and melted butter and process until well combined.
3. Preheat the oven to 325 degrees F.
4. Pour the filling into the tart shell. Bake for 50 minutes, or until the filling is golden brown. Let cool and serve with Cassis Ice and Cassis Coulis.

Cassis Ice

1. Heat 1 cup water and 1 cup sugar in a saucepan until sugar is dissolved. Bring to a boil, reduce heat and simmer 2 minutes to make a syrup. Add the currants to syrup and simmer until they are very soft, about 15 to 20 minutes. Taste and add more sugar if necessary. (Natural sugar content of the fruit will vary depending on ripeness and origin of fruit.) Remove from heat and add lemon juice, cassis liqueur and additional water, then purée and pass through fine sieve. Chill for a minimum of 3 hours.
2. Process in an ice cream maker according manufacturer’s instructions. Makes 1 litre (6 to 8 servings).

Cassis Coulis

1. Recipe for Cassis Coulis is same for the Cassis ice. Repeat steps for making the Cassis Ice but omit final step of freezing. Adjust consistency with additional water, cassis juice or cranberry juice if necessary.

Pastry

1. Preheat the oven to 375 degrees F.
2. Sift the dry ingredients together.
3. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs.
4. Add the ice water gradually until dough forms.
5. Pat the dough into a flat disk and refrigerate for at least an hour.
6. Roll the dough into a 13-inch round. Place it into a 9-inch pie plate and crimp the edges in a decorative pattern.
7. Pierce the bottom with a fork.
8. Place a piece of parchment or tinfoil in the shell. Fill the shell with pie weights.
9. Bake for 20 minutes.
10. Remove the pie weights and paper and continue to bake about 15 minutes until the pastry is golden and set. Cool on a wire rack.

Lemon Curd

1. In a small bowl, whisk the cornstarch with 1 cup of water until dissolved. Set aside.
2. In a small saucepan add egg yolks, lemon juice, sugar, lemon zest and salt and the remaining 1 cup of water.
3. Cook over medium low heat for one minute, stirring constantly. The mixture should not boil but the sugar should dissolve.
4. When the sugar has dissolved pour in the cornstarch mixture and turn up the heat to medium.
5. Cook mixture, stirring continuously with a spoon so that the mixture does not stick to the bottom or the sides of the pan.
6. Cook for 6 to 8 minutes until it has started to boil, thickens and becomes translucent.
7. Set filling aside to cool slightly.
8. Immediately make meringue so filling stays warm.

Meringue

1. Whip egg whites on high speed.
2. Immediately add cream of tartar and whip until soft peaks form.
3. While whipping, add the sugar one tablespoon at a time to allow it to dissolve.
4. Add the lemon juice at the end when the meringue is shiny and holds medium stiff peaks.

Assembly

1. Pour the warm filling into the cooled pie shell and spread the meringue on top, making sure to reach the edges of the pastry.
2. Use your spatula to swirl the meringue into peaks.
3. Cook the pie at 375 degrees F. for about 6 minutes until meringue is just golden.