Lemon meringue pie

Instructions

1. Step 1

   Mix 180 g all-purpose flour, 30 g powdered sugar and a pinch of salt, rub 110 g cold butter into the flour until it looks like damp sand, then add 18 g egg yolks beaten with 25 g cold water and gently gather it into a ball. The egg yolk makes the crust sturdier so it can hold the heavy lemon filling without crumbling. The dough is ready when it just holds together, looks smooth and doesn't stick to your hands.

   Mark step 1 as done

2. Step 2

   Press the dough into a flat disc, wrap it well and refrigerate for about 45 minutes. Chilling firms up the butter so the crust bakes crisp and doesn't slump. The dough is ready when it's firm and cold and doesn't stick to the rolling pin when you test-roll it.

   Suggested time: about 45 minutes.

   Mark step 2 as done

3. Step 3

   Roll the dough about three millimeters thick, line a 23 cm pie dish with it, prick the bottom with a fork, then line it with parchment paper, fill with pie weights and bake at 190°C for about 15 minutes; remove the weights and bake for another ten to fifteen minutes. The crust is fully baked because the lemon filling is only cooked on the stovetop. It's ready when the bottom and edges are evenly golden brown and it sounds crisp when tapped.

   Bake at 190°C for about 25 to 30 minutes.

   Mark step 3 as done

4. Step 4

   In a saucepan, mix 200 g sugar, 40 g cornstarch and a pinch of salt, then gradually pour in 360 g water, stirring until smooth, and cook over medium heat, stirring constantly, until it starts to bubble gently. Constant stirring cooks the cornstarch evenly and keeps it from scorching on the bottom. The mixture is ready when it turns from cloudy to clear and is as thick as paste.

   Medium heat.

   Mark step 4 as done

5. Step 5

   Beat 72 g egg yolks, whisk in a few spoonfuls of the hot mixture quickly, then pour the yolks back into the pan, lower the heat and stir for about two more minutes; take the pan off the heat and add 120 g lemon juice, 8 g grated lemon zest and 30 g butter. Warming the yolks gradually keeps them from scrambling into lumps. The filling is ready when it's glossy, bright yellow and thickly coats the back of a spoon; cover it to keep warm.

   Low heat.

   Mark step 5 as done

6. Step 6

   Whip 130 g egg whites with 1 g cream of tartar on medium speed until finely foamy, then increase the speed and add 100 g superfine sugar one spoonful at a time, whipping for about six minutes. Adding the sugar slowly lets it dissolve completely, so the meringue doesn't weep underneath. The meringue is ready when it's silky and glossy, the peaks stand straight up and it no longer feels gritty when rubbed between two fingers.

   Suggested time: about 6 minutes.

   Mark step 6 as done

7. Step 7

   Pour the hot lemon filling into the crust, smooth it out and immediately spoon the meringue on top, spreading from the edges toward the center so the meringue touches the crust all the way around, then use the back of a spoon to pull it into swirled peaks. The hot filling cooks the underside of the meringue so it clings firmly instead of sliding or weeping. The pie is ready when there are no gaps between the meringue and the crust.

   Mark step 7 as done

8. Step 8

   Bake the pie at 175°C for about 12 to 15 minutes, until the meringue peaks take on color. Moderate heat cooks the meringue from the inside without bringing the lemon filling back to a boil. It's done when the tips of the peaks are golden brown, the rest is pale cream and the surface feels dry to a light touch.

   Bake at 175°C for about 12 to 15 minutes.

   Mark step 8 as done

9. Step 9

   Let the pie cool at room temperature for about an hour, then refrigerate it uncovered for at least three more hours. The lemon filling needs to be cold enough to set, so slices stand tall and clean. It's ready when the filling is firm and a knife dipped in hot water cuts through to reveal three distinct layers.

   Suggested time: about 240 minutes.

   Mark step 9 as done