Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, chilled and cubed
  • 4 tablespoons (60ml) ice water
  • 1 ½ cups (300g) granulated sugar
  • 6 tablespoons (45g) cornstarch
  • ¼ teaspoon (1.5g) salt
  • 1 ½ cups (355ml) water
  • ½ cup (120ml) fresh lemon juice (about 4-5 lemons)
  • 2 tablespoons (30g) unsalted butter
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon (5ml) lemon zest
  • 4 large egg whites, room temperature
  • ¼ teaspoon (1.5g) cream of tartar
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Prepare the Pastry Crust: Combine dry ingredients, cut in butter, add ice water, form into a disc, chill.
  2. Roll Out and Pre-Bake the Crust: Roll out the dough, transfer to pie dish, crimp edges, prick bottom, bake blind.
  3. Make the Lemon Filling: Whisk together dry ingredients, add water and lemon juice, cook until thickened, stir in butter, yolks, and zest.
  4. Pour Filling into Crust: Pour the lemon filling into the pre-baked crust.
  5. Prepare the Meringue: Beat egg whites with cream of tartar until soft peaks form, gradually add sugar, beat until stiff, glossy peaks form, stir in vanilla.
  6. Top with Meringue: Spread meringue evenly over the lemon filling, ensuring it touches the crust edges. Create swirls or peaks.
  7. Bake the Pie: Bake until the meringue is golden brown, watching carefully to prevent burning.
  8. Cool Completely: Let the pie cool completely at room temperature before refrigerating. This is important to prevent a soggy bottom.