Tremendous Lemon Meringue Pie

Ingredients

• 1 1/4 cupsall-purpose flour (for crust)
• 1 tbspgranulated sugar (for crust)
• 1/2 tspkosher salt (for crust)
• 10 tbspunsalted butter, very cold, cubed
• 3-5 tbspice water
• 1 1/3 cupsgranulated sugar (for filling)
• 1/3 cupcornstarch
• 1/4 tspkosher salt (for filling)
• 1 1/2 cupswater
• 6large egg yolks(save 4 whites for the meringue)
• 1 tbspfresh lemon zest
• 2/3 cupfresh lemon juice(fresh, never bottled, the bottled stuff is a CRIME)
• 3 tbspunsalted butter (for filling)
• 4large egg whites (for meringue)
• 1 cupgranulated sugar (for meringue)
• 1/4 tspcream of tartar
• 1/2 tspvanilla extract

Steps

1. 1

   Make the crust: pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until pea-sized pieces remain. Drizzle in ice water 1 tablespoon at a time, pulsing, until the dough just holds together when pinched.

2. 2

   Turn dough out, shape into a disk, wrap in plastic, and chill at least 1 hour.

3. 3

   Roll the chilled dough on a floured surface into a 12-inch round. Transfer to a 9-inch pie plate, trim and crimp edges. Chill 30 minutes.

4. 4

   Preheat oven to 400 F. Line the chilled crust with parchment and fill with pie weights or dried beans. Blind bake 20 minutes. Remove weights and parchment and bake another 10-12 minutes until deeply golden. Cool completely on a rack.

5. 5

   Make the filling: whisk sugar, cornstarch, and salt in a heavy saucepan. Whisk in the water until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a full boil, about 5-7 minutes. Boil 1 minute more.

6. 6

   Whisk the egg yolks in a bowl. Temper them by slowly whisking in about 1 cup of the hot mixture, then return everything to the saucepan. Cook 2 minutes more over medium heat, whisking constantly.

7. 7

   Remove from heat. Whisk in lemon zest, lemon juice, and butter until smooth and glossy. Pour the hot filling directly into the cooled crust and smooth the top.

8. 8

   Make the meringue: combine egg whites, sugar, and cream of tartar in a heatproof bowl set over (not touching) simmering water. Whisk constantly until the sugar dissolves and the mixture reaches 160 F, about 3-4 minutes.

9. 9

   Transfer to a stand mixer fitted with the whisk attachment. Beat on high until stiff, glossy peaks form, about 4-5 minutes. Beat in vanilla.

10. 10

    Pile the meringue onto the hot filling, spreading it to the edge of the crust to seal (this prevents shrinking). Swoop into peaks with the back of a spoon.

11. 11

    Bake at 350 F for 12-15 minutes, until the peaks are deeply golden. Or torch the meringue with a kitchen torch for sharper color.

12. 12

    Cool completely at room temperature, about 2 hours, then chill at least 2 more hours before slicing. Use a knife dipped in hot water and wiped clean between slices.