Classic Lemon Meringue Pie

Ingredients

• [Pastry] 255 g pastry flour
• [Pastry] 120 g cold unsalted butter, cubed
• [Pastry] 26 g granulated sugar
• [Pastry] 3 g salt
• [Pastry] Finely grated zest of 1 lemon
• [Pastry] 1 teaspoon vanilla extract
• [Pastry] 3 egg yolks
• [Pastry] 1 whole egg
• [Lemon filling] 275 g water
• [Lemon filling] 113 g lemon juice
• [Lemon filling] 116 g granulated sugar
• [Lemon filling] 31 g cornstarch
• [Lemon filling] 5 egg yolks
• [Lemon filling] Finely grated zest of 1 lemon
• [Italian meringue] 60 g egg whites
• [Italian meringue] 120 g granulated sugar
• [Italian meringue] 60 g water

Method

1. Combine the pastry flour, sugar, salt and lemon zest.
2. Rub or cut in the cold butter until the mixture resembles coarse crumbs.
3. Mix in the egg yolks, whole egg and vanilla just until a dough forms.
4. Flatten the dough into a disk, wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 350°F (175°C).
6. Roll out the pastry and line a 9-inch or 23-cm tart pan.
7. Prick the base, line with parchment and fill with baking weights.
8. Blind-bake for 15 minutes, remove the weights, then bake for another 8–12 minutes until golden.
9. Cool the pastry shell.
10. For the filling, whisk the sugar and cornstarch together in a saucepan.
11. Gradually whisk in the water, lemon juice, egg yolks and lemon zest.
12. Cook over medium-low heat, whisking constantly, until thick and bubbling.
13. Continue cooking for 1 minute, then remove from the heat.
14. Pour the lemon filling into the cooled pastry shell and smooth the surface.
15. Cool, then refrigerate until the filling is set.
16. For the meringue, place the sugar and water in a saucepan and cook to 240°F (115°C).
17. When the syrup approaches temperature, whip the egg whites to soft peaks.
18. With the mixer running, slowly pour the hot syrup down the side of the bowl.
19. Whip until the meringue is glossy, thick and close to room temperature.
20. Spread or pipe the meringue over the chilled lemon filling.
21. Toast the surface carefully with a kitchen torch.