Ingredients:

  • 1 ¼ cups + 2 Tbsp All-Purpose Flour
  • 7 Tbsp Unsalted Butter, cold and cubed
  • 1 Tbsp Caster Sugar
  • ½ tsp Salt
  • 3–4 Tbsp Cold Water
  • 1 Large Egg Yolk (for sealing crust)
  • 1 tsp Milk (for sealing crust)
  • 1 cup Granulated Sugar
  • ⅓ cup Cornstarch
  • 1 Tbsp Fresh Lemon Zest (from 2–3 lemons)
  • ¾ cup Fresh Lemon Juice
  • ½ cup Cold Water
  • 4 Large Egg Yolks (for filling)
  • 2 Large Whole Eggs
  • 2 Tbsp Unsalted Butter, cubed (for filling)
  • Pinch of Salt (for filling)
  • 4 Large Egg Whites, room temperature (for meringue)
  • 1 cup Caster Sugar (for meringue)
  • ½ tsp Cream of Tartar
  • ½ tsp Vanilla Extract (optional)

Instructions:

  1. Phase I: Prepare Dough: Combine flour, salt, sugar, and butter until sandy. Add cold water, a tablespoon at a time, until the dough just comes together. Form a disc, wrap, and chill for at least 1 hour.
  2. Roll and Fit: Roll the chilled dough to about ⅛ inch (3 mm) thickness. Carefully line the 9-inch pie dish, crimping the edges. Prick the base all over with a fork and chill for 15 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Line the chilled shell with parchment and fill with baking weights. Bake for 15 minutes. Remove weights and parchment. Bake for an additional 5–7 minutes until pale gold.
  4. Seal the Crust: Brush the warm, par-baked crust with the egg yolk and milk wash. Return to the oven for 2 minutes to create a waterproof layer. Allow the crust to cool slightly.
  5. Phase II: Combine Dry Ingredients: In a heavy-bottomed saucepan, whisk together the sugar, cornstarch, lemon zest, and salt.
  6. Mix Wet Ingredients: In a separate bowl, whisk the whole eggs and egg yolks until combined.
  7. Create the Base: Whisk the cold water and lemon juice into the dry ingredients in the saucepan. Place over medium heat, whisking constantly until the mixture bubbles and thickens (about 2–3 minutes). It should be thick enough to coat the back of a spoon.
  8. Temper the Eggs: Reduce the heat. Slowly pour about ½ cup (120 ml) of the hot liquid into the egg bowl while whisking vigorously to warm the eggs without scrambling them.
  9. Finish Curd: Pour the tempered egg mixture back into the saucepan. Whisk constantly over low heat for 1–2 minutes until the filling is very thick and glossy. Do not boil vigorously.
  10. Enrich: Remove from heat. Whisk in the cold butter, cube by cube, until melted and smooth.
  11. Fill and Cool: Pour the hot lemon filling immediately into the warm, prepared pie shell. Cool completely at room temperature for 30 minutes, then chill in the refrigerator for at least 3 hours until firmly set.
  12. Phase III: Prepare Meringue Base: Combine egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water (double boiler), ensuring the water does not touch the bowl.
  13. Heat: Whisk constantly until the mixture reaches 160°F (71°C), or until the sugar is completely dissolved and feels smooth when rubbed between your fingers.
  14. Whip: Transfer the bowl to the mixer stand. Beat on high speed until the meringue is very stiff, glossy, holds firm, sharp peaks, and the bowl is cool to the touch (about 8–10 minutes). Whisk in the vanilla extract, if using.
  15. Assemble and Brown: Spoon or pipe the meringue onto the fully chilled pie, ensuring the meringue completely seals the filling edge-to-edge (this prevents weeping). Use a kitchen blowtorch to lightly brown the peaks, or briefly place under a hot broiler for 30–60 seconds, watching closely.
  16. Serve: Slice and serve immediately or chill briefly before serving.