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Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/4 cup ice water
- 5 large egg yolks (reserve whites for meringue)
- 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, softened to room temperature
- 5 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
Instructions
- Mix flour and salt in a bowl; cut in butter until coarse crumbs form. Add ice water gradually until dough holds together. Chill for 2 hours.
- Preheat oven to 375°F (190°C). Roll out chilled dough, fit into pie dish, and crimp edges. Blind bake with weights for 15 minutes, then remove weights and bake until golden.
- Whisk egg yolks in a bowl. In a saucepan, combine water, sugar, cornstarch, salt, lemon juice, and lemon zest. Heat until thickened, then temper yolks and mix. Stir in butter and pour into baked crust.
- Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and salt, then beat until stiff peaks form. Spread over lemon filling.
- Bake at 350°F (177°C) for 20-25 minutes until meringue is golden brown. Tent with foil if browning too quickly.
Notes
Ensure egg ingredients are at room temperature for optimal results.
Do not over-beat the egg whites to avoid a grainy texture.
Apply meringue to hot filling quickly for better results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg