Lemon Meringue Pie - Recipe

CURD:

5 large egg yolks (use the whites in the meringue below)
1 and 1/3 cups (320ml) water
1 cup (200g) granulated sugar
1/3 cup (38g) cornstarch
1/4 teaspoon salt
1/2 cup (120ml) fresh lemon juice
1 Tablespoon lemon zest
2 Tablespoons (28g) unsalted butter (Room Temp)

CURD INSTRUCTIONS:

1. Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside.

2. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat. Whisk continuously. Once thickened, reduce heat to low.

3. Temper the egg yolks by spooning the hot lemon mixture into the whisked yolks. Then poor the egg mixture back into the saucepan and whisk together. Turn the heat to medium and let it thicken. Once thick and large bubbles are breaking on the surface, remove from the heat.

4. Pour the filling into the crust while it is still warm.

CRUST: (DIVIDED IN HALF)

360g or 2+⅔ cup all purpose flour (plus extra for dusting) + 1tbsp salt
1 tbsp icing sugar
285g or 1 ¼ cup COLD vegetable shortening
125ml or ½ cup COLD water

Preheat oven to 375F

In a medium sized bowl with Flour rub (or grate) shortening into the flour until reduced to pea-sized crumbs.

Sprinkle cold water over the flour mixture and mix with your hands until it just comes together and the dough appears to have marbling throughout.

Transfer dough to a floured table, shape into a thick disc, cover tightly with plastic wrap and allow to rest in the freezer for at least 15 minutes before rolling

Lightly flour your work surface and begin to roll out your pie dough.

Once large enough to cover your pie plate, roll dough onto your rolling pin, then place in the pie your dish. Trim your dough until only an inch or excess remains. Crimp or pinch the edges.

Freeze the crust for at least 30 minutes or up to 5 days.

Line the crust with parchment then fill to the top with pie weights (Beans, uncooked pasta, sugar, etc.) Bake for 15-17 minutes. Remove the weights and parchment, dock the bottom of the crust with a fork and lower the oven temperature to 350F - Bake for another 7-8 Minutes

MERINGUE:

5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup (100g) granulated sugar
1/8 teaspoon salt

1. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1 minute, then increase to high speed until soft peaks form, about 4 more minutes.

2. Add the sugar and salt, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes.

3. Fill a piping bag or Spread meringue on top of filling with a spoon/spatula. Make sure you spread the meringue all the way to the edges so that it touches the crust. This helps prevent the meringue from weeping.

Lemon Meringue Pie - Recipe

CURD:

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