Ingredients
Pie Crust
1 1/8 cups all-purpose flour
1/2 cup shorting {I use Crisco}
3 tablespoons cold water
1/2 teaspoon white distilled vinegar
pinch of sea salt
5 large egg yolks
1 and 1/3 cups water
1 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice {we used Meyer lemons}
2 teaspoons lemon zest
2 tablespoons unsalted butter, softened
Meringue
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
pinch of sea salt
Instructions
For the pie crust
Combine pie crust ingredients together, roll into a ball, use the palm of
your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in
the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with
it and then chill the pie crust in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees.
Line your cold pie shell with parchment paper or aluminum foil so that the
foil extends over the edges and fills the pie crust two-thirds of the way with
pie weights or dry beans.
Bake for 15 minutes. Then remove the parchment paper and pie weights.
Poke the bottom of the crust a few times with the tines of a fork to prevent
the bottom of the crust from bubbling up.
Put the pie crust back in the oven and bake for an additional 15 minutes
{or until the crust is lightly browned}. Remove from oven and set aside.
Reduce the oven temperature to 325 degrees.
Whisk the egg yolks together in a medium bowl and set aside.
In a medium saucepan whisk the water, granulated sugar, cornstarch, salt,
lemon zest, and lemon juice together over medium heat. Bring to a boil
over medium heat, whisking constantly. Let it simmer for a minute or two
until the mixture begins to thicken.
Once the cornstarch mixture has thickened, slowly begin whisking it into
beaten egg yolks you set aside earlier about a tablespoonful at a time to
temper the yolks. Continue to whisk in the cornstarch mixture a little at a
time until you’ve used about half of the cornstarch mixture.
After you have about half of the cornstarch mixture in the eggs, whisk the
egg yolk mixture back into the pot with the cornstarch. Return to a boil
over medium heat and stir constantly. Cook 3 to 4 minutes until the mixture
is nice and thick.
Remove from heat and stir in the butter.
Pour filling immediately into a pre-baked 9″ pie shell and set aside.
For the Meringue
Using a stand mixer with the 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 2-3 minutes}.
Add the sugar and salt, then continue beating at high speed until stiff
peaks form {about 1-2 minutes}.
Spread the meringue over the lemon filling making sure to spread the
meringue all the way to the edges so that it touches the crust.
Bake the pie for 18 – 20 minutes at 325 degrees, or until the meringue is
golden brown.
Transfer to a wire rack and let cool completely to room temperature and
then chill in the refrigerator for at least 2 hours before serving.
ENJOY
