SERVES 8
You can use Foolproof, All-Butter, or Classic Single-Crust Pie Dough for Custard Pies for this pie. Be sure that the filling is cool when spreading the meringue onto the pie. This pie should be served the same day that it is prepared. See the sidebar that follows the recipe.
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FILLING |
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1½ |
cups water |
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1 |
cup (7 ounces) sugar |
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¼ |
cup cornstarch |
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⅛ |
teaspoon salt |
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6 |
large egg yolks |
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1 |
tablespoon grated lemon zest plus ½ cup juice (3 lemons) |
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2 |
tablespoons unsalted butter, cut into 2 pieces |
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1 |
recipe single-crust pie dough for custard pie, fully baked and cooled |
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MERINGUE |
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¾ |
cup (5¼ ounces) sugar |
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⅓ |
cup water |
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3 |
large egg whites |
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¼ |
teaspoon cream of tartar |
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Pinch salt |
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¼ |
teaspoon vanilla extract |
1. FOR THE FILLING: Bring water, sugar, cornstarch, and salt to simmer in large saucepan over medium heat, whisking constantly. When mixture starts to turn translucent, whisk in egg yolks, two at a time. Whisk in lemon zest and juice and butter. Return mixture to brief simmer, then remove from heat.
2. Pour filling into baked and cooled pie crust. Lay sheet of plastic wrap directly on surface of filling and refrigerate pie until filling is cold, about 2 hours.
3. FOR THE MERINGUE: Adjust oven rack to middle position and heat oven to 400 degrees. Bring sugar and water to vigorous boil in small saucepan over medium-high heat. Once syrup comes to rolling boil, cook for 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.
4. Using stand mixer fitted with whisk, whip whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 3 to 6 minutes.
5. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and let cool to room temperature. Serve.