Our towering and chic Mile-Excessive Lemon Meringue Pie takes the traditional pie to new heights—actually. Filled with vigorous lemon taste, our silky lemon curd filling sits atop a flaky, buttery piecrust sturdy sufficient to include all of it. A light-weight browning of the meringue with a kitchen torch is the golden final touch to this silky favourite.
Mile-Excessive Lemon Meringue Pie
Makes 1 (9-inch) pie
Pie Dough – Makes 1 (9-inch) crust
- Âľ teaspoon (2.25 grams) kosher salt
- 1½ cups (188 grams) all-purpose flour
- ½ cup (113 grams) chilly unsalted butter, reduce into ½-inch cubes
- â…“ cup (80 grams) ice water, plus extra as wanted
Filling
- 1ÂĽ cups (250 grams) granulated sugar
- ÂĽ cup (32 grams) cornstarch
- 5 massive egg yolks, (93 grams), room temperature
- 1 massive egg (50 grams), room temperature
- 1 tablespoon (5 grams) packed lemon zest
- â…” cup (160 grams) contemporary lemon juice
- â…“ cup (80 grams) water
- 1 teaspoon (3 grams) kosher salt
- 5 tablespoons (70 grams) unsalted butter, cubed and softened
Swiss Meringue – Makes about 5 cups
- 5 massive egg whites, (150 grams), room temperature
- 1 cup (200 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) cream of tartar
- Âľ teaspoon (3 grams) vanilla extract
Pie Dough
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Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter, and pulse till combination is crumbly and butter is pea-size. With processor working, add â…“ cup (80 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination might seem crumbly. It needs to be moist and maintain collectively when pinched. Add extra ice water if wanted.)
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Prove dough, and press right into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at the least 1 hour or as much as 2 days. Past 2 days, dough may be frozen for as much as 3 months. If utilizing dough from frozen, let thaw in fridge in a single day.
Pie and Filling
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Preheat oven to 425°F (220°C).
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On a calmly floured floor, roll Pie Dough right into a 12-inch circle (about ⅛-inch thickness), rotating dough as wanted to stop sticking. Gently switch to a 9-inch pie plate, urgent into backside and up sides, and trim extra dough to ½ inch past fringe of plate. Fold edges beneath, and crimp as desired. Dock backside of dough with a fork, and freeze for quarter-hour.
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Prime dough with a chunk of parchment paper, letting ends prolong over edges of plate. Add pie weights.
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Bake till edges are golden brown, 15 to 17 minutes. Take away parchment and weights, and bake till backside of crust is dry and golden, 5 to 7 minutes extra. Let cool utterly.
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In a medium saucepan, whisk collectively sugar and cornstarch. Add egg yolks and egg, and whisk vigorously till mixed. Whisk in lemon zest and juice, â…“ cup (80 grams) water, and salt till utterly mixed and no clumps stay. Warmth over medium-low warmth, whisking continuously, till combination begins to bubble and thicken, about 7 minutes; cook dinner for two minutes. Take away from warmth, and pressure by a fine-mesh sieve right into a heatproof bowl. Add butter, and stir till butter is totally included.
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Pour filling into cooled ready crust. Cowl with plastic wrap, urgent wrap straight onto floor of filling to stop a pores and skin from forming. Refrigerate till utterly cooled, at the least 1 hour.
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Take away plastic wrap from cooled filling; high with Swiss Meringue as desired. Utilizing a handheld kitchen torch, rigorously brown meringue as desired. Finest served similar day.
Swiss Meringue
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Within the high of a double boiler, whisk collectively egg whites, sugar, salt, and cream of tartar. Prepare dinner over simmering water, stirring often, till sugar dissolves and an instant-read thermometer registers 160°F (170°C), about 7 minutes.
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Switch combination to the bowl of a stand mixer. Utilizing the whisk attachment, beat at excessive velocity till tripled in quantity and stiff peaks type, 3 to 4 minutes. Beat in vanilla. Use instantly.
