Equipment
Ingredients
Crust
- 190 g all-purpose flour
- 115 g unsalted butter, cold and cubed
- 3 g salt
- 60 ml ice water
Lemon Filling
- 250 g granulated sugar
- 45 g cornstarch
- 2 g salt
- 350 ml water
- 4 egg yolks, beaten
- 120 ml fresh lemon juice
- 10 g lemon zest
- 30 g unsalted butter, room temperature
Meringue
- 4 egg whites, room temperature
- 2 g cream of tartar
- 100 g granulated sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a mixing bowl, cut the cold, cubed butter into the all-purpose flour and salt until the mixture resembles coarse crumbs. Gradually add ice water, tossing until the dough just comes together.
Shape the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
Using a rolling pin, roll the chilled dough on a lightly floured surface into a circle large enough to fit your 23cm pie dish. Transfer the dough to the dish, trim the overhang, and crimp the edges.
Preheat oven to 190C/375F. Line the crust with parchment paper, fill with pie weights, and blind bake for 20 minutes. Remove weights and bake for another 10-15 minutes until the crust is golden. Set aside.
In a saucepan, whisk together the sugar, cornstarch, salt, and water. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute until thick and translucent.
Remove from heat. Gradually whisk about 120ml of the hot mixture into the beaten egg yolks to temper them. Pour the tempered yolk mixture back into the saucepan and bring to a gentle boil for 2 minutes, stirring constantly. The mixture must reach at least 74C/165F for food safety and stability.
Remove the pan from the heat and gently stir in the fresh lemon juice, lemon zest, and butter until smooth.
Immediately pour the piping hot lemon filling into the pre-baked pie crust. Keeping the filling hot is crucial to preventing the meringue from weeping.
In a spotlessly clean stand mixer bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the sugar one tablespoon at a time, whipping continuously until stiff, glossy peaks form. Gently whip in the vanilla extract.
Using a spatula, immediately spread the meringue over the hot lemon filling. Make sure the meringue completely touches the inner edges of the crust to seal it and prevent shrinking.
Bake the pie at 175C/350F for 15 minutes, or until the peaks of the meringue are lightly browned.
Transfer the pie to a wire rack and let it cool completely at room temperature for at least 4 hours before slicing. Do not refrigerate while hot, as this causes condensation and weeping.
Chef's Notes
- Always use freshly squeezed lemon juice. Bottled juice contains preservatives that dull the bright flavor and can alter the acidity level needed for a proper set.
- To ensure a stable meringue, make sure your mixing bowl and whisk are completely free of grease. Even a tiny speck of fat or egg yolk will prevent the egg whites from reaching stiff peaks.
- Do not assemble the pie on a humid or rainy day if you can avoid it. Meringue behaves like a sponge and will absorb moisture from the air, turning sticky and prone to weeping.
- Sifting the cornstarch before mixing it with sugar prevents starchy lumps in your smooth lemon curd.
Storage
Refrigerator: 2 days — Meringue will begin to weep and shrink after the first day.
