Lemon Meringue Pie Recipe

Pastry :

• Combine first 4 ingredients in food processor or bowl with pastry cutter until mixture resembles coarse meal.
• Sprinkle with water, let rest for 30 seconds and mix just until combined.
• Turn out onto lightly floured board and shape into a disc.
• Wrap in plastic wrap and chill at least 20 minutes.
• Allow the dough to warm to room temperature.
• Roll dough on lightly floured board to 1/8" thick (0.3 cm).
• Transfer to 9” (23 cm) pie plate.
• Flute edges.
• Line with foil and pie weights.
• Chill for 30 minutes.
• Preheat oven to 350ºF (180ºC).
• Bake in preheated oven for 20 to 25 minutes.
• Carefully remove the foil and pie weights and continue baking for 10 to 15 minutes longer, until golden.
• Cool completely prior to filling.

Filling :

• Bring the water to a boil in large heavy bottomed saucepan.
• Remove from heat and let cool for 5 minutes.
• Whisk the sugar and cornstarch together.
• Add to hot water, whisking until incorporated.
• Cook over medium heat, whisking constantly until the mixture comes to a boil.
• The mixture will be very thick.
• Add about 1 cup (250ml) to the beaten egg yolks, whisking until smooth.
• Add the warmed yolks to the pot and continue cooking, stirring constantly, until the mixture comes to a boil.
• Remove from heat and stir in the butter.
• Add lemon juice, zest and vanilla, stirring until combined.
• Pour into the prepared crust.
• Cover with plastic wrap to prevent a skin from forming and cool to room temperature.

Meringue :

• Preheat the oven to 375ºF (190ºC).
• Beat the egg whites, cream of tartar, salt and vanilla until soft peaks form.
• Add the sugar gradually, beating until stiff, glossy peaks form.
• Pile onto cooled pie, sealing to the edges of pastry.
• Bake in preheated oven for 15 to 20 minutes, or until golden.
• Cool on a wire rack. Serve within 6 hours.