Lemon Meringue Pie

Instructions

Prepare the Crust Ingredients - Add ice cubes and water to a measuring cup. Cut the butter into ¼" cubes. Place both items in the refrigerator until ready to use.
Break Down the Butter - In a stand mixer bowl, add the flour and salt. Mix using the paddle attachment on the lowest speed (stir) for about 10 seconds. Add the chilled butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to prevent the flour from spilling.
Continue to mix on low speed until the flour and butter have coarse crumbles, about 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before the water is added.
Hydrate the Dough - Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should begin to clump together with small crumbles on the bottom of the bowl.
All of the water may not be needed, about 5 to 7 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.
Rest the Dough - Press the dough into a 1” thick round disc and wrap it in plastic. Place it in a resealable bag and store it in the refrigerator for at least 4 hours, overnight, or up to 2 days.
Roll the Dough - Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit at room temperature until more pliable.
Dust the counter, dough, and rolling pin with flour. Roll into a 14-inch circle, slightly less than 1/4" thick. Rotate and dust as needed to prevent sticking and make it easier to transfer.
Form the Crust - Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a ½" overhang. Crimp the edge by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.
Preheat the Oven - Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.
Bake the Crust - Place a piece of parchment paper over the crust and add the pie weights to cover just the bottom and sides, do not overfill. Bake for 20 minutes. Remove from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights from the pie dish and set it aside. It will not be used again.
Continue to bake for 15 minutes, then remove from the oven. Use a spoon to gently press the bottom down and sides up, don’t force it too much. Finish baking until golden brown and dry, about 10 to 15 minutes. Transfer to a wire rack until completely cooled, 30 to 40 minutes.
Prep the Lemon Filling - In a medium bowl, whisk together ½ cup sugar and cornstarch. Add ½ cup plus 1 ½ teaspoon water and egg yolks. Whisk to combine. Set aside.
In a medium saucepan, add 1 ½ cup water, ½ cup sugar, lemon zest, lemon juice, and salt. Stir together and simmer over medium-high heat. Once the mixture reaches 190 to 200ºF (87 to 93ºC), about 3 minutes, turn off the heat.
Temper the Eggs - Place the bowl with the egg mixture in a kitchen towel. Slowly ladle ¼ cup (60 ml) of the hot lemon mixture into the egg mixture, whisking continuously. Continue this process until 1 ¼ cups of the lemon mixture is added.
Whisk the tempered egg mixture into the remaining lemon mixture in the saucepan. Turn the heat to medium-high, and continuously whisk until the consistency thickens, about 3 to 5 minutes. Turn off the heat and whisk in the butter.
Add the Filling to the Crust - Immediately strain the lemon filling through a fine-mesh sieve into a clean bowl using a spatula to press. Cool the filling until it's warm but spreadable, about 100ºF (37ºC). Evenly spread the filling into the fully baked and cooled pie crust.
Cover the surface with plastic wrap, directly touching the filling to prevent a film from forming. Chill in the refrigerator until the filling sets, about 6 hours, or overnight. Once set, make the meringue topping.
Prepare the Meringue Topping - To a stand mixer bowl with a whisk attachment, add the egg whites, vanilla extract, and a pinch of salt. Set aside until the syrup is ready. In a clean medium saucepan, add the sugar and water. Use a wooden spoon to mix them carefully. Make sure the sides of the pot are free of any sugar. If any sugar is left on the sides, it can become hard and crystallize, causing the rest of the sugar to do the same.
Heat the saucepan over medium-high heat. Use a candy thermometer and place it in the pot, or check with an instant-read thermometer. Heat the sugar to 240°F (115°C).
Whip the Whites - Immediately start the prepared mixer on speed 6. Whip the whites until foamy and bubbly, but no peaks form, about 1 minute. Do not turn the mixer off, increase the speed to 8. Immediately add the hot sugar in a steady and single stream. This should take about 30 to 45 seconds.
Once added, increase the speed to 10. Whip until the meringue becomes thick and shiny and can hold a peak, but is not too stiff and/or foamy, about 3 to 4 minutes.
Top the Pie - Take the filled pie shell out of the refrigerator. Remove the whipped whites from the mixer. Using a rubber spatula, add the meringue to the pie. Using an offset spatula, gently spread it around, giving it a rustic appearance.
Toast the Meringue - Using a hand-held cooking torch, toast parts of the surface until golden brown.

Ingredients

Pie Crust

Lemon Filling

Meringue Topping

Instructions

Notes

Nutrition