Ingredients:

  • ¼ cups All-Purpose Flour
  • ½ teaspoon Salt (for crust)
  • ½ cup Unsalted Butter, very cold and cubed
  • –4 tablespoons Ice Water
  • ½ cups Granulated Sugar (for filling)
  • ¼ cup Cornstarch
  • ⅛ teaspoon Salt (for filling)
  • Large Egg Yolks
  • ¼ cups Water
  • ½ cup Freshly Squeezed Lemon Juice
  • tablespoon Lemon Zest
  • tablespoons Unsalted Butter (for filling)
  • Large Egg Whites (Room temperature)
  • cup Granulated Sugar (for meringue)
  • ½ teaspoon Cream of Tartar
  • ½ teaspoon Vanilla Extract

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just forms a ball.
  2. Chill and Line: Form the dough into a disc, wrap, and chill for 30 minutes. Roll out and fit into a 9-inch pie dish. Trim and crimp edges. Chill again for 15 minutes.
  3. Blind Bake: Line the pastry shell with parchment paper and pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights/paper and bake an additional 5–8 minutes until lightly golden. Cool completely.
  4. Prepare Dry Mix: Whisk together sugar, cornstarch, and salt in a medium saucepan.
  5. Temper Yolks: Whisk the egg yolks in a small bowl. Slowly whisk in the water, lemon juice, and zest. Pour this mixture into the saucepan with the dry ingredients.
  6. Cook the Custard: Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Remove from heat and whisk in the 2 tablespoons of butter until smooth.
  7. Strain and Fill: Immediately pour the hot filling through a fine-mesh sieve into a clean bowl to ensure silkiness. Pour the strained filling into the cooled, pre-baked pastry shell. Cover the surface directly with plastic wrap and let cool to room temperature.
  8. Heat Whites and Sugar: Combine egg whites and sugar in a heatproof bowl set over simmering water (or a double boiler). Whisk gently until the sugar is completely dissolved and the mixture reaches 160°F (71°C).
  9. Whip Meringue: Transfer the mixture to a mixer fitted with a whisk. Add cream of tartar and whip on high speed until stiff, glossy peaks form (about 8–10 minutes). Fold in the vanilla extract.
  10. Top and Toast: Spoon or pipe the meringue over the cooled lemon filling, ensuring the meringue completely seals the edge where it meets the crust.
  11. Brown: Bake at 350°F (175°C) for 10–15 minutes until peaks are golden brown, or use a kitchen torch to toast immediately.
  12. Chill: Let the pie cool slightly before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set fully before slicing.