1. Make the Crust:
In a mixing bowl, combine flour, sugar, and salt. Add cold butter and cut it in until it resembles coarse crumbs. Gradually mix in cold water until dough comes together. Wrap in plastic and refrigerate for 30 minutes. Roll out and fit into a 9-inch pie dish, pricking the bottom with a fork. Freeze for 10 minutes before baking.
2. Pre-Bake the Crust:
Preheat the oven to 400°F (200°C). Line the crust with parchment paper and fill with weights. Bake for 15 minutes, remove weights, and bake again for 10 minutes until golden. Let cool.
3. Make the Lemon Filling:
Whisk together sugar and cornstarch in a saucepan. Gradually stir in water and cook over medium heat until thickened. Boil for 1 minute, then remove from heat. In a separate bowl, whisk egg yolks and temper with hot mixture. Pour back into the saucepan and cook for 2 more minutes. Stir in lemon zest, juice, and butter until smooth. Pour into the baked crust.
4. Make the Meringue:
In a saucepan, combine water and cornstarch and cook until thickened. In a mixing bowl, beat egg whites, vanilla, and salt until soft peaks form. Gradually add sugar until stiff peaks form, then beat in cooled cornstarch mixture.
5. Assemble and Bake:
Spoon meringue over the hot lemon filling, sealing the edges. Create decorative peaks with a spoon. Bake at 350°F (175°C) for 15–18 minutes until golden brown.
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