This recipe was designed for the All-Clad Prep & Cook.

To make the Shortcrust Pastry: Place 1½ cups all-purpose flour, ½ cup soft butter, ¼ cup ice water and ⅛ tsp. salt in the bowl fitted with the kneading/ crushing blade. Mix at speed 5 for 1 minute or until dough forms a ball. When finished, wrap in plastic wrap and refrigerate for 30 minutes. Makes enough pastry for a 10-inch tart pan.

To make the Pie: Preheat the oven to 425°F. Roll out the pastry and place in a 9-inch glass pie plate with fluted edges. Prick the bottom and sides with a fork. Bake for 10 to 12 minutes or until golden brown. Remove crust from the oven and reduce heat to 350°F.

Place 1½ cups sugar and 3 egg yolks in the bowl fitted with the mixer. Mix at speed 6 for 1 minute. Add the cornstarch, water, butter and lemon juice. Launch the dessert program at speed 5 at 190°F for 12 minutes, without the stopper. Increase the temperature to 210°F and mix another 2 minutes. Pour filling into the baked pie shell.

Wash the Prep&Cook bowl. Add egg whites, cream of tartar and remaining ¼ cup sugar in the bowl fitted with the whisk. Launch at speed 8 for 5 minutes or until stiff, without the stopper. Spread over the filling, sealing the edges.

Bake at 350°F for 12-15 minutes or until meringue is golden brown. Cool for 3 hours before serving.