Lemon Meringue Pie.

Ingredients

1. Par-Baked Butter Crust

• 1 ¼ cups (150g) all-purpose flour
• ½ teaspoon fine sea salt
• 1 teaspoon granulated sugar
• ½ cup (115g) unsalted butter, cold and cubed into ½-inch pieces
• 3 to 4 tablespoons ice water

2. Tart Lemon Curd Filling

• 1 cup (200g) granulated sugar
• ⅓ cup (40g) cornstarch
• ¼ teaspoon fine sea salt
• 1 ½ cups (360ml) cold water
• ½ cup (120ml) fresh lemon juice (approx. 3–4 medium lemons)
• 1 tablespoon finely grated lemon zest
• 4 large egg yolks (reserve whites for the meringue)
• 2 tablespoons (28g) unsalted butter, softened

3. Stable Swiss Meringue Topping

• 4 large egg whites (room temperature)
• ¾ cup (150g) superfine or granulated sugar
• ½ teaspoon cream of tartar
• 1 teaspoon pure vanilla extract

Instructions

1. 1.Prepare and Blind-Bake the Pastry Crust: Preheat oven to 375°F (190°C) | Intensity: Medium-High Heat.
2. Mix the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized butter bits.
3. Hydrate: Drizzle in 3 tablespoons of ice water. Gently toss with a fork until the dough begins to clump together. If dry, add the remaining tablespoon of ice water. Shape into a smooth disk, wrap in plastic wrap, and chill in the refrigerator for 40 minutes .
4. Roll and Fit: Roll the chilled dough on a lightly floured surface into a 12-inch circle. Transfer into a 9-inch pie dish. Press gently into the bottom and sides, trim excess, and crimp the edges nicely. Dock the bottom with a fork multiple times. Chill for an additional 15 minutes .
5. Blind Bake: Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes . Carefully remove parchment and weights, then return to the oven for 10–12 minutes until golden brown. Set aside on a wire rack to cool completely.
6. 2.Cook the Luscious Lemon Curd Filling: Stovetop Cook | Intensity: Medium-Low Heat.
7. Combine Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together 1 cup of sugar, cornstarch, and sea salt.
8. Add Liquids & Yolks: Slowly whisk in cold water, fresh lemon juice, lemon zest, and 4 egg yolks until completely smooth and homogenous.
9. Thicken over Heat: Set the saucepan over medium-low heat . Whisk constantly, ensuring you scrape the bottom and corners of the pan to prevent scorching. Cook for about 8–10 minutes until the mixture thickens dramatically and begins to bubble gently.
10. Finish Filling: Once bubbling, cook for 1 additional minute while whisking continuously. Remove from heat and stir in 2 tablespoons of softened butter until fully melted and incorporated. Pour the hot filling directly into the baked pie shell.
11. 3.Whip and Build the Swiss Meringue: Double Boiler Heat | Intensity: Gentle Steam Heat.
12. Heat Egg Whites & Sugar: Fill a saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl (or stand mixer bowl), combine reserved 4 egg whites, ¾ cup sugar, and cream of tartar. Place bowl over the simmering water (do not let the bowl touch water).
13. Dissolve Sugar: Whisk continuously until sugar is completely dissolved and the mixture reaches 160°F (71°C) on an instant-read thermometer (about 3–4 minutes ).
14. Whip Stiff Peaks: Transfer bowl to a stand mixer fitted with the whisk attachment. Add vanilla extract and whip on medium-high speed for 5–7 minutes until glossy, stiff peaks form and the bowl feels cool to the touch.
15. Seal and Top: Dollop the meringue over the warm lemon filling. Spread to the edges, ensuring the meringue completely touches and seals against the pie crust perimeter to prevent shrinking or weeping. Create decorative swirls and peaks using the back of a spoon.
16. 4.Toast the Peaks and Set: Oven Broil or Torch | Intensity: High Heat.
17. Toast Meringue: Place the pie in an oven preheated to 400°F (200°C) for 5–7 minutes , or use a handheld kitchen torch to golden-brown the peaks carefully.
18. Cool Slowly: Allow the pie to cool at room temperature on a wire rack for 1 to 2 hours .
19. Chill to Set: Refrigerate the pie for at least 3 hours before slicing to allow the curd to set completely. Use a sharp, hot knife wiped clean between cuts for perfect slices.

Nutrition

Calories: 345 kcal — · Protein: 5 g 10% · Fat: 14 g 18% · Carbohydrates: 51 g 19% Dietary · Saturated Fat: 8 g 40% · Fiber: 1 g 4% · Sugar: 34 g — Includes Added · Sodium: 220 mg 10%