The Ultimate Sunday Supper Lemon Meringue Pie for #BakeForACure

Method

1. Prepare the crust by pulsing flour and cold butter in a processor or rubbing with fingertips until it resembles coarse crumbs. Add 3-4 tablespoons of ice water until dough forms, wrap in plastic, and chill for 30 minutes.

2. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment and pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for 10 more minutes until golden.

3. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and a pinch of salt. Gradually whisk in 1.5 cups of water and the lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens.

4. Beat the egg yolks in a small bowl. Temper them by slowly whisking in a few spoonfuls of the hot lemon mixture, then pour the yolk mixture back into the saucepan. Boil for 1 minute more, then stir in 2 tablespoons of butter and 1 tablespoon of lemon zest.

5. Pour the hot lemon filling into the baked pastry shell.

6. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup of sugar, beating on high speed until stiff, glossy peaks form.

7. Spread the meringue over the hot filling, ensuring you spread it all the way to the crust edge to seal it. Bake at 350°F (175°C) for 10-15 minutes until the meringue peaks are golden brown.

8. Cool the pie on a wire rack for at least 4 hours before serving to allow the curd to set.

Notes

Questions