Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 1 (21 ounce/ 595g) can lemon pie filling
  • 1 teaspoon (5ml) lemon zest (optional, for extra zing!)
  • 4 large egg whites, at room temperature
  • 1/4 teaspoon (1.25ml) cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon (2.5ml) vanilla extract

Instructions:

  1. Combine flour and salt in a bowl. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle. Transfer the dough to the pie plate, crimp the edges, and dock the bottom with a fork. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, until the crust is lightly golden. Let cool completely.
  3. Stir lemon zest (if using) into the canned lemon pie filling. Pour the filling into the cooled pie crust.
  4. In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. Stir in the vanilla extract.
  5. Spread the meringue evenly over the lemon filling, making sure to seal it to the edges of the crust. Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
  6. Let the pie cool completely on a wire rack before slicing and serving.