Lemon Meringue Pie

Ingredients

Pie Crust:

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter, cut
1/4 to 1/2 cup ice water
1 egg

For the Filling:

1/3 cup cornstarch
1/3 cup cake flour
1/4 tsp salt
1 1/4 cup sugar
5 egg yolks
1/2 cup lemon juice
2 tbsp lemon zest
4 tbsp unsalted butter, cut

For the Meringue:

7 egg whites
3/4 cup sugar
1/4 tsp salt

In a food processor mix together the flour, salt, and sugar. Add butter one piece at a time. Slowly add the water until its grainy. Divide dough in half and shape into disk. Cover in plastic wrap and chill for at least 1 hour.
On medium heat, combine the cornstarch, flour, salt, and sugar. Add 2 cups of water. Whisk until boiling. Once boiling, remove pan from heat. Whisk in lemon juice and zest. Let cool.
On a floured surface, roll out the pie dough 1/4 inch thick. Place in pie pan. Prick bottom with fork and cover in egg wash. Fill with pie weights. Bake at 400 degrees for 10-15 minutes. Take out weight and bake for 7-10 minutes. Let cool. Place curd in pie crust and spread evenly.
On a double boiler, whisk together the gg whites, salt, and sugar. Once sugar is melted, take off heat and beat until stiff peaks. Spread evenly until touching sides. Blow torch outside or broil in oven for 2 minutes for golden brown look.

Notes

While making the meringue, constantly whisk while on heat to ensure the egg whites don’t cook.

A fun way to find out if your meringue is at stiff peaks is you can place it upside down and if it stays stuck to the bowl, they’re stiff.

Yield-1 pie