Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 1.5 cups granulated sugar
  • 6 tbsp cornstarch
  • 1.5 cups water
  • 0.5 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 3 large egg whites, room temperature
  • 0.25 tsp cream of tartar
  • 6 tbsp superfine sugar
  • 0.5 tsp vanilla extract

Instructions:

  1. Prepare the crust by mixing flour and salt, cutting in chilled butter until crumbly, and adding ice water until dough forms. Roll out and fit into a 9-inch pie dish.
  2. Prick the bottom of the crust, line with parchment and pie weights, and bake at 400°F (200°C) for 15 minutes. Remove weights and bake 5 more minutes until golden. Let cool completely if making ahead, or cool slightly before filling.
  3. In a medium saucepan, whisk 1.5 cups sugar, cornstarch, 1.5 cups water, lemon juice, and zest. Cook over medium heat, whisking constantly, until thickened and bubbling.
  4. Temper the egg yolks by whisking in a small amount of the hot lemon mixture, then return the yolk mixture to the saucepan. Whisk in 2 tablespoons of butter and cook for 2 more minutes. Keep hot.
  5. For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add superfine sugar and vanilla, beating until stiff, glossy peaks form.
  6. Pour the steaming hot lemon filling into the par-baked crust. Immediately spread the meringue over the hot filling, sealing the edges to the crust to prevent shrinking.
  7. Bake at 350°F (175°C) for 10-15 minutes until the meringue peaks are golden brown. Cool at room temperature for 3 hours before slicing.