Page 261 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

and bake it for 15 minutes more, or until the bottom portion of the
dough no longer looks wet. Leave the oven on.

3
. In the bowl of a stand mixer fitted with the paddle attachment,
cream together the sugar, butter, and salt until light and fluffy. Add
the egg yolks, one at a time, until each is completely incorporated,
and then add the lemon juice, lemon zest, and buttermilk. Mix until

the batter is smooth, making sure to scrape the bowl to loosen up
any chunks of butter that continue to cling to the sides and bottom.
Sift the flour over the top of the batter and fold it into the mixture
with a large rubber spatula until it is fully incorporated. Transfer the
batter to a large bowl.

4
. Clean the mixing bowl and fit the mixer with the whisk attachment.
(Make sure that the bowl is really clean, without a single trace of
butter or any other kind of fat, as that will deflate your egg whites.)

Beat the egg whites until they reach medium-stiff peaks, making
sure not to overbeat to the point that the meringue dries out.

5
. Gently fold the egg whites into the batter and pour the mixture into
the prepared crust. Bake for 50 minutes to 1 hour, until the top has
puffed and browned and the middle of the cake is no longer fluid.
When you tap the pan, there will be a gentle wobble (not a liquid
jiggle) in the middle of the cake (like a cheesecake); this will firm up
once out of the oven.

6
. Allow the cake to cool completely. Transfer it to a serving platter

and gently run a knife along the sides of the cake ring or springform
pan to release the cake.