LEMON MERINGUE PIE

For the Pie Crust

Combine the flour, salt, and butter in the bowl of a stand mixer. Using the paddle attachment, mix the ingredients together until the butter pieces are the size of blueberries.

Add the water and mix until a shaggy dough forms, about 1 minute. If the dough is too dry at this point, add an additional 10 grams of ice water until the dough is hydrated but not sticky.

Tip the dough out onto your work surface and shape it into a disk about 6 inches wide and about ½ inch thick.

Wrap the dough disk in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

When ready to use, roll the dough out to a circle about 13-14 inches wide in diameter (or 1 inch larger than the diameter of the pie plate) and about ⅙ inch thick.

Line your pie dish with the pie dough, making sure the dough lies flat in the dish. Wrinkles in the dough will cause it to cook unevenly.

Crimp or fold the excess dough around the rim of the pie dish. If the dough begins to melt, stick it back into the refrigerator to cool for 10 minutes, then resume the process.

Refrigerate the lined pie dish for at least 30 minutes or up to 2 hours.

Meanwhile, preheat the oven to 375 °F

Place a piece of parchment paper (large enough to fill the pie dish plus 2 inches of overhang) in the center of the pie dish. Fill the cavity with baking weights, dried beans, rice, or sugar.

Blind bake the pie for 25-35 minutes, or until the exposed rim of the pie is completely dry, then remove the parchment paper and baking weights of choice.

Continue baking the pie until the pie crust is golden brown and the entire crust is dry, about 20-25 minutes longer.

Allow the pie crust to cool to room temperature before using.

For the Meyer Lemon Meringue Pie

Combine the sugar, salt, and cornstarch in a medium stainless steel pot and whisk to combine.

Add the lemon juice and water to the pot. Bring the mixture to a boil while stirring occasionally.

Meanwhile, add the egg yolks to a medium metal or glass bowl and whisk until beaten.

Once the sugar syrup comes to a boil, slowly temper the hot liquid into the egg yolks by gradually pouring in a small amount of the syrup into the yolks while stirring constantly.

Once all of the sugar syrup has been combined with the egg yolks, pour the mixture back into the medium pot.

Over low heat, bring the filling to a boil while stirring constantly with a heat-safe plastic spatula or whisk.

Once at a boil, set a timer for 60 seconds while stirring constantly. This is going to activate the cornstarch.

Remove the pot from the heat and add the cold butter and zest, then stir until all the butter has melted.

Pour the filling into the cooled Pie Crust. Then, cover the surface of the filling with plastic wrap to prevent a skin from forming.

Allow the filling to cool at room temperature for 30 minutes, then refrigerate until set, about 1-2 hours or overnight. Towards the end of the cooling period, make the Meringue Topping (see recipe below).

Remove the plastic wrap from the surface of the filling. Spoon or pipe the meringue over the top of the pie.

Slightly brown the exterior of the meringue using a torch or bake the pie at 375 °F for 10 minutes or until the meringue is lightly browned.

Slice the pie with a lightly damp knife to prevent sticking, then serve and enjoy! Loosely tent any remaining pie with plastic wrap and refrigerate for up to 2 days.

For the Meringue Topping

Combine the sugar and salt in the bowl of a food processor.

Pulse the mixture until the granules are very fine. Reserve until ready to use.

Combine the egg whites and cream of tartar in the bowl of a stand mixer.

Using the whisk attachment, beat the egg whites until frothy on medium-low speed.

Increase the speed to high and begin slowly pouring in the fine sugar/salt mixture.

Once all of the sugar is incorporated, continue whisking the meringue until it reaches medium-stiff peaks; if you stick your finger or whisk into the meringue, then turn it upright, the meringue should just slightly curl at the top of the peak.