Big Recipe
Ingredients – Crust
1 and 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter cut into cubes
3 to 5 tablespoons ice cold water
Ingredients – Lemon Filling
1 and 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 and 1/2 cups water
4 large egg yolks
1/2 cup fresh lemon juice (about 3 to 4 lemons)
2 tablespoons lemon zest
2 tablespoons unsalted butter
Ingredients – Meringue
4 large egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
Instructions – Crust
In a bowl mix flour sugar and salt
Add cold butter and rub with fingers or pastry cutter until mixture looks like coarse crumbs
Add ice water one tablespoon at a time just until dough comes together
Form dough into a disk wrap and chill for 30 minutes
Roll out dough and fit into a pie pan
Trim edges and prick bottom with a fork
Line with parchment and baking weights
Bake at 190°C (375°F) for 15 minutes
Remove weights and bake 10 more minutes until lightly golden
Let cool completely
Instructions – Lemon Filling
In a saucepan whisk sugar cornstarch and salt
Add water and cook over medium heat stirring constantly until thick and bubbling
Reduce heat
Whisk a small amount of hot mixture into egg yolks
Return yolks to saucepan and cook 2 more minutes
Remove from heat
Stir in lemon juice lemon zest and butter
Pour hot filling into cooled crust
Instructions – Meringue
Beat egg whites with cream of tartar until soft peaks form
Gradually add sugar while beating until stiff glossy peaks form
Beat in vanilla extract
Spread meringue over hot filling
Seal meringue all the way to the crust edges
Create decorative peaks with a spoon
Baking and Chilling
Bake at 180°C (350°F) for 12 to 15 minutes until meringue is lightly golden
Cool at room temperature for 1 hour
Refrigerate at least 3 hours before slicing
Result
Crisp buttery crust
Smooth tangy lemon filling
Light fluffy meringue
Perfect balance of sweet and citrus and a true classic dessert
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