Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g or 1 stick) unsalted butter, very cold, cut into small cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ⅛ teaspoon (0.6ml) salt
  • 1 ½ cups (355ml) water
  • 6 large egg yolks
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) lemon zest
  • 6 large egg whites, room temperature
  • ¼ teaspoon (1.2ml) cream of tartar
  • ¾ cup (150g) granulated sugar

Instructions:

  1. Combine flour and salt.
  2. Cut in the cold butter.
  3. Gradually add ice water until dough comes together, chill.
  4. Roll out dough, transfer to pie plate, crimp edges, dock, chill again.
  5. Preheat oven to 375°F (190°C). Blind bake crust until golden brown; let cool.
  6. Whisk sugar, cornstarch, and salt in a saucepan; gradually whisk in water until smooth.
  7. Cook over medium heat, stirring constantly, until thickened.
  8. Temper egg yolks, then add to saucepan; cook for another minute, stirring.
  9. Remove from heat; stir in lemon juice, butter, and zest; pour into crust.
  10. Beat egg whites with cream of tartar until soft peaks form; gradually add sugar until stiff, glossy peaks.
  11. Spread meringue over filling, sealing edges.
  12. Bake at 350°F (175°C) until meringue is lightly golden brown, or use a kitchen torch.
  13. Let cool completely before slicing and serving.