Recipe: Lemon meringue tart with champagne vinegar sauce
(Luis Sinco / Los Angeles Times)
Note: We love pies. We publish pie recipes throughout the year, and we devoted two covers to pies and pie-making. But the pie of the year, we all agree, was Nancy Silverton's lemon meringue tart from her book "The Food of Campanile" (Villard, $35), which we printed in time for Thanksgiving. Silverton makes her meringue smooth and flat, instead of fluffy and high, and she serves the tart with a Champagne vinegar sauce that emphasizes the sour over the sweet. It's a beauty to look at and a treat to eat.
SWEET PASTRY DOUGH
2 3/4 cups unbleached pastry or unbleached all-purpose flour plus more for dusting
1/2 cup granulated sugar
1 cup (2 sticks) butter, chilled and cut in small pieces
2 extra-large egg yolks
1/4 cup heavy whipping cream plus more as needed
2 cups powdered sugar, lightly packed
4 extra-large egg whites
1/2 cup unbleached all-purpose flour
CHAMPAGNE VINEGAR SAUCE
2 cups granulated sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 cup Champagne vinegar
1/4 cup (1/2 stick) butter, cut into pieces
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