SERVES 8
Make the pie crust, let it cool, and then begin work on the filling. As soon as the filling is made, cover it with plastic wrap to keep it hot and then start working on the meringue topping. You want to add hot filling to the pie crust, apply the meringue topping, and then quickly get the pie into the oven.
1 |
recipe Single-Crust Pie Dough for Custard Pies, fitted into a 9-inch pie plate and chilled |
FILLING |
|
1½ |
cups water |
1 |
cup (7 ounces) sugar |
¼ |
cup (1 ounce) cornstarch |
⅛ |
teaspoon table salt |
6 |
large egg yolks |
1 |
tablespoon grated zest plus ½ cup juice from 3 lemons |
2 |
tablespoons unsalted butter, cut into 2 pieces |
MERINGUE |
|
⅓ |
cup water |
1 |
tablespoon cornstarch |
½ |
cup (3½ ounces) sugar |
¼ |
teaspoon cream of tartar |
4 |
large egg whites |
½ |
teaspoon vanilla extract |
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line the chilled pie shell with a double layer of foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes. Remove the weights and foil and continue to bake the crust until deep golden brown, 10 to 12 minutes longer. Cool the crust to room temperature. Reduce the oven temperature to 325 degrees.
2. FOR THE FILLING: Bring the water, sugar, cornstarch, and salt to a simmer in a large saucepan over medium heat, whisking constantly. When the mixture starts to turn translucent, whisk in the egg yolks, 2 at a time. Whisk in the lemon zest and juice and the butter. Return the mixture to a brief simmer, then remove the pan from the heat. Lay a sheet of plastic wrap directly on the surface of the filling to keep warm and prevent a skin from forming.
3. FOR THE MERINGUE: Bring the water and cornstarch to a simmer in a small saucepan and cook, whisking occasionally, until thickened and translucent, 1 to 2 minutes. Set aside off the heat to cool slightly.
4. Combine the sugar and cream of tartar in a small bowl. In a large bowl, whip the egg whites and vanilla together with an electric mixer on medium-low speed until foamy, about 1 minute. Increase the mixer speed to medium-high, add the sugar mixture, 1 tablespoon at a time, and whip the whites until shiny and soft peaks form, 1 to 3 minutes. Add the cornstarch mixture, 1 tablespoon at a time, and continue to whip the meringue to stiff peaks, 1 to 3 minutes longer.
5. Meanwhile, remove the plastic wrap from the filling and return to very low heat during the last minute or so of beating the meringue (to ensure the filling is hot).
6. Pour the warm filling into the pie crust. Using a rubber spatula, immediately distribute the meringue evenly around the edge and then the center of the pie, attaching the meringue to the pie crust to prevent shrinking. Use the back of a spoon to create attractive swirls and peaks in the meringue. Bake until the meringue is golden brown, about 20 minutes. Cool the pie on a wire rack until the filling has set, about 2 hours. Serve.