Lemon Meringue Pie with Hazelnut Shortbread Crust

• 1/3 cup hazelnuts, toasted, huskedhazelnut
• 1 1/4 cups all purpose flourflour
• 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperaturebutter
• 1/2 cup powdered sugarsugar
• 1 large egg yolkegg
• 1 tablespoon grated lemon peellemon
• 1/2 teaspoon saltsalt

1. 01Grind 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.
2. 02Position rack in center of oven and preheat to 325°F. 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 300°F.
3. 031 1/2 cups water
4. 041 cup sugar
5. 051/2 cup fresh lemon juice
6. 066 large egg yolks
7. 07

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