Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour, plus extra for dusting
  • 1 Tbsp (15 g) Granulated Sugar (for crust)
  • ¼ tsp (1 g) Fine Sea Salt (for crust)
  • ½ cup (1 stick, 115 g) Unsalted Butter, very cold, cubed
  • 3–5 Tbsp (45–75 ml) Ice Water
  • 1 cup (200 g) Granulated Sugar (for curd)
  • ⅓ cup (40 g) Cornstarch (Maizena)
  • ½ tsp (2 g) Fine Sea Salt (for curd)
  • 1 ½ cups (360 ml) Hot, filtered Water
  • 4 Large Egg Yolks
  • 1 Large Whole Egg
  • ½ cup (120 ml) Fresh Lemon Juice
  • 1 Tbsp (8 g) Lemon Zest, finely grated
  • 2 Tbsp (30 g) Unsalted Butter, cut into small pieces
  • 4 Large Egg Whites (room temperature)
  • ½ tsp (2 g) Cream of Tartar
  • ¾ cup (150 g) Caster Sugar (superfine, for meringue)
  • ½ tsp (2.5 ml) Vanilla Extract (optional)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Blind Bake the Crust: Roll the chilled dough to about ⅛ inch thickness and fit it into a 9-inch pie dish. Prick the base (docking), line with parchment paper, fill with baking weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights/paper and bake for 10–15 minutes more until lightly golden brown. Set aside.
  3. Start the Curd: In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the hot water. Place over medium heat and bring to a boil, whisking constantly, until thick. Cook for 1 minute.
  4. Temper the Eggs: Whisk together the 4 egg yolks and 1 whole egg. Slowly dribble about 1 cup of the hot cornstarch mixture into the eggs while whisking vigorously. Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly (2-3 minutes).
  5. Finish and Assemble Filling: Remove the curd from heat. Stir in the lemon juice, lemon zest, and cubed butter until melted. Immediately pour the hot filling into the pre-baked pie shell.
  6. Whip the Meringue: Ensure your mixing bowl is spotlessly clean. Add room-temperature egg whites and cream of tartar. Beat until soft peaks form. Gradually add the caster sugar, beating until the meringue is very stiff, glossy, and holds sharp peaks. Add vanilla if using.
  7. Top and Brown: Immediately scoop or pipe the meringue onto the hot lemon filling, ensuring the meringue completely seals to the edges of the crust. Bake the pie at 350°F (175°C) for 10–15 minutes until golden brown, or use a kitchen torch.
  8. Cool and Set: Let the pie cool completely on a wire rack for one hour at room temperature, then chill in the refrigerator for a minimum of 4 hours, or until the Lemon Meringue Pie filling is fully set and firm.