Classic Lemon Meringue Pie

Ingredients

1. Flaky Pie Crust

• All-purpose flour: $1 \frac{1}{4}$ cups (150g)
• Granulated sugar: 1 tablespoon (12g)
• Salt: $\frac{1}{2}$ teaspoon (3g)
• Unsalted butter: $\frac{1}{2}$ cup (1ul stick / 113g), very cold and cut into small cubes
• Ice water: $\frac{1}{4}$ cup (60ml), plus extra if needed

2. Silky Lemon Curd Filling

• Granulated sugar: 1 cup (200g)
• Cornstarch: $\frac{1}{3}$ cup (40g)
• Water: $1 \frac{1}{4}$ cups (300ml)
• Freshly squeezed lemon juice: $\frac{1}{2}$ cup (120ml) — about 4 to 5 large lemons
• Lemon zest: 1 tablespoon (finely grated)
• Unsalted butter: 3 tablespoons (42g)
• Large egg yolks: 4 (reserve the whites for the meringue)
• Salt: $\frac{1}{4}$ teaspoon (1.5g)

3. Toasted Swiss Meringue

• Large egg whites: 4 (from the separated filling eggs)
• Granulated sugar: $\frac{3}{4}$ cup (150g)
• Cream of tartar: $\frac{1}{4}$ teaspoon (1.2g)
• Pure vanilla extract: 1 teaspoon (5ml)
• Salt: A small pinch

Instructions

Step 1: Making and Baking the Crust

1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry blender, quickly cut the butter into the flour until the mixture resembles coarse meal with pea-sized chunks of butter remaining.
3. Add Water: Drizzle the ice water over the mixture one tablespoon at a time. Gently toss with a rubber spatula until the dough just begins to hold together when squeezed. Do not overmix.
4. Chill the Dough: Turn the dough out onto a lightly floured surface, shape it rapidly into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 45 minutes.
5. Roll and Fit: Preheat your oven to 400°F (200°C). Roll the chilled dough out on a floured surface into a 12-inch circle. Gently transfer it to a 9-inch pie dish, flute or crimp the edges, and prick the bottom lightly with a fork.
6. Blind Bake: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for an additional 10 to 12 minutes until the bottom is golden brown. Let cool completely.

Step 2: Crafting the Lemon Curd Filling

1. Combine Dry Base: In a medium, heavy-bottomed saucepan off the heat, whisk together the granulated sugar and cornstarch.
2. Incorporate Liquids: Slowly pour in the water and fresh lemon juice while whisking continuously to prevent lumps from forming. Add the lemon zest and salt.
3. Thicken on Stove: Place the saucepan over medium heat, whisking constantly. Bring the mixture to a gentle boil. Continue cooking and whisking for 1 to 2 minutes until the mixture thickens significantly and becomes translucent.
4. Temper the Yolks: Remove the pan from the heat. In a small bowl, lightly whisk the 4 egg yolks. While whisking the hot lemon mixture vigorously, slowly drizzle about half of it into the egg yolks to temper them.
5. Finish the Curd: Pour the warmed egg yolk mixture back into the saucepan, whisking constantly. Return the pan to medium-low heat and cook for another 1 minute, stirring non-stop.
6. Add Butter and Pour: Remove from heat and stir in the 3 tablespoons of unsalted butter until completely melted and smooth. Immediately pour the hot lemon curd into your cooled, baked pie crust. Smooth the top with a spatula.

Step 3: Whipping the Swiss Meringue

1. Set Up Double Boiler: Fill a saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat.
2. Heat Egg Whites and Sugar: In the clean bowl of a stand mixer (ensure it is entirely grease-free), combine the 4 large egg whites, granulated sugar, cream of tartar, and salt. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.
3. Dissolve Sugar: Whisk the mixture constantly by hand until the sugar is completely dissolved and the mixture is hot to the touch (about 160°F / 71°C on an instant-read thermometer). Rub a small amount between your fingers; you should feel no grit.
4. Whip to Stiff Peaks: Transfer the bowl to your stand mixer fitted with the whisk attachment. Whip on medium-high speed until stiff, glossy peaks form and the bowl feels cool to the touch (about 5 to 7 minutes). Beat in the vanilla extract during the last minute.

Step 4: Assembly, Toasting, and Chilling

1. Pile the Meringue: Spoon the glossy Swiss meringue directly onto the hot or warm lemon filling. Make sure the meringue touches and seals completely against the inner crust edge to prevent shrinking or weeping later.
2. Create Texture: Use the back of a spoon or a spatula to swirl and pull the meringue up into decorative peaks and valleys.
3. Toast: Use a handheld kitchen torch to gently brown the peaks of the meringue until golden and toasted. Alternatively, place the pie under a preheated oven broiler for 1 to 2 minutes, watching closely the entire time to avoid burning.
4. Chill: Allow the pie to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill thoroughly for at least 3 to 4 hours before slicing.

Nutrition

Calories: 365 kcal · Protein: 5g · Fat: 12g Saturated Fat: 7g · Carbohydrates: 60g Dietary · Saturated Fat: 7g Cholesterol: 130mg · Fiber: 1g · Sugar: 46g · Sodium: 165mg