Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into 1/2-inch cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 3/4 cups (350g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon (1.5g) salt
  • 1 1/2 cups (355ml) water
  • 1/2 cup (120ml) lemon juice, freshly squeezed (about 4-5 lemons)
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons (28g) unsalted butter
  • 1 tablespoon (15ml) lemon zest, finely grated
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon (1.5g) cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon (3ml) vanilla extract

Instructions:

  1. Make the Pie Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. Roll and Blind Bake the Crust: Roll out dough on a lightly floured surface. Transfer to pie plate, trim edges, and crimp decoratively. Dock the bottom with a fork. Chill for 15 minutes. Line with parchment paper, fill with pie weights, and blind bake until lightly golden. Remove weights and bake until golden brown.
  3. Prepare the Lemon Filling: Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in water, then lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Temper beaten egg yolks by whisking a small amount of the hot mixture into them, then pour the yolk mixture back into the saucepan. Cook, stirring constantly, for 1 minute more. Remove from heat and stir in butter and lemon zest.
  4. Assemble the Pie: Pour the hot lemon filling into the baked pie crust. Smooth the surface.
  5. Make the Meringue: In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
  6. Top and Bake the Meringue: Spread meringue evenly over the hot lemon filling, making sure to seal it to the crust. Create swirls or peaks with the back of a spoon. Bake until meringue is golden brown, watching carefully to prevent burning.
  7. Cool and Chill: Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving.