Ingredients:

  • 250g (2 cups) All-Purpose Flour (Plain Flour)
  • 1 tbsp Caster Sugar (Superfine Granulated Sugar)
  • ½ tsp Fine Sea Salt
  • 125g (8 tbsp / 1 stick) Unsalted Butter, chilled and cubed
  • 1 Large Egg Yolk
  • 3–4 tbsp Ice Water
  • 180g (¾ cup) Granulated Sugar
  • 3 tbsp Cornflour (Cornstarch)
  • 1 tbsp Plain Flour
  • 120ml (½ cup) Fresh Lemon Juice, strained (approx. 3–4 lemons)
  • Zest of 2 Large Lemons (finely grated)
  • 120ml (½ cup) Water
  • 6 Large Egg Yolks (reserve whites for meringue)
  • 2 Large Whole Eggs
  • 60g (4 tbsp) Unsalted Butter, cut into cubes
  • 6 Large Egg Whites (room temperature, reserved from filling)
  • 300g (1 ½ cups) Caster Sugar (Superfine Granulated Sugar)
  • 1 tsp Vanilla Extract (optional)
  • ½ tsp Cream of Tartar (optional, for stability)

Instructions:

  1. Make the Pastry Dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Mix in the egg yolk, then gradually add ice water until the dough just comes together. Do not overwork.
  2. Chill the Dough: Form the dough into a disc, wrap tightly, and chill for at least 60 minutes.
  3. Roll and Blind Bake (Stage 1): Roll the chilled dough to fit a 9-inch pie dish. Trim and flute the edges. Dock the bottom lightly with a fork, line with parchment paper, fill with baking weights, and chill for 20 minutes. Bake at 190°C (375°F) for 15 minutes with weights.
  4. Blind Bake (Stage 2): Remove weights and paper. Reduce heat to 175°C (350°F). Bake for another 10–12 minutes until light golden and dry. Cool completely on a wire rack.
  5. Make the Filling Base: Whisk the granulated sugar, cornflour, and plain flour in a medium saucepan. Stir in the water, lemon juice, and zest until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens significantly. Remove from heat.
  6. Temper and Finish Filling: In a separate bowl, whisk together the egg yolks and whole eggs. Slowly ladle about 1 cup of the hot lemon mixture into the egg mixture while whisking vigorously (to temper and prevent scrambling). Pour the tempered egg mixture back into the saucepan. Return to low heat and cook, stirring constantly, for 1–2 minutes until it comes to a gentle bubble and is very thick. Remove from heat and whisk in the cubed butter until melted and smooth. Strain the filling through a fine-mesh sieve directly into the prepared pastry shell.
  7. Prepare Meringue Base: Combine the egg whites, sugar, and cream of tartar in the bowl of a stand mixer. Place the bowl over a pot of simmering water (Bain-Marie). Whisk continuously until the sugar is fully dissolved and the mixture reaches 70°C (160°F).
  8. Whip Meringue: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed for 8–10 minutes until the meringue is glossy, holds very stiff peaks, and the bowl is cool to the touch. Stir in vanilla extract if using.
  9. Assemble and Brown: Immediately pipe or spoon the meringue onto the still-warm lemon filling, ensuring the meringue is sealed all the way to the pastry edge. Use a kitchen blowtorch or broiler/grill for 30–60 seconds to brown the peaks.
  10. Final Chill: Refrigerate the Lemon Meringue Pie for a minimum of 2 hours, or until the filling is fully set and firm. Slice with a sharp knife and serve.