Ingredients
Method
- 1. Make the crust: In a bowl, whisk together the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized butter pieces. Add ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and chill for 30 minutes.2. Roll the chilled dough on a lightly floured surface and fit it into a 6-inch pie or tart pan. Trim and crimp the edges, then prick the bottom all over with a fork. Chill for another 15 minutes.3. Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights (or dried beans). Blind bake for 15 minutes, remove the weights and parchment, then bake 5–8 minutes more until light golden all over. Set aside to cool slightly. Reduce the oven to 350°F (175°C).4. Make the filling: In a saucepan, whisk together the sugar, cornstarch, flour, and salt. Whisk in the water until smooth. Cook over medium heat, whisking constantly, for about 5 minutes, until thickened and just starting to bubble.5. Whisk about 1/4 cup of the hot mixture into the egg yolks to temper them, then pour the yolk mixture back into the saucepan. Cook for 2 more minutes, whisking constantly, until very thick. Remove from heat and stir in the butter, lemon juice, and lemon zest until smooth.6. Pour the hot filling into the baked crust immediately.7. Make the meringue: Beat the egg whites and cream of tartar on medium speed until foamy. Increase the speed and add the sugar one tablespoon at a time, beating until stiff, glossy peaks form. Beat in the vanilla extract.8. Spread the meringue over the hot filling, making sure it touches the crust edge all the way around to seal it in. Swirl or peak the top with the back of a spoon.9. Bake at 350°F (175°C) for 10–12 minutes, until the meringue is golden brown.10. Cool the pie on a wire rack at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.
Notes
⦁ Room-temperature egg whites whip to a taller, more stable meringue than cold ones.
⦁ Cook the filling until it's very thick before removing it from the heat — an under-cooked filling won't set and will make the pie runny.
⦁ Spread the meringue while the filling is still hot; this is what prevents shrinking and weeping.
⦁ For best texture, serve the pie the same day or the day after it's made.
⦁ Cook the filling until it's very thick before removing it from the heat — an under-cooked filling won't set and will make the pie runny.
⦁ Spread the meringue while the filling is still hot; this is what prevents shrinking and weeping.
⦁ For best texture, serve the pie the same day or the day after it's made.