Lemon Meringue Pie

Ingredients

• Flaky Pie Pastry for single crust (page 160)
• 6 tablespoons (1 1/2 oz/45 g) cornstarch (cornflour)
• 1 1/2 cups (12 fl oz/375 ml) water
• 5 large egg yolks
• 1 3/4 cups (14 oz/440 g) granulated sugar
• 1/2 cup (4 fl oz/125 ml) fresh lemon juice, strained
• 2 teaspoons grated lemon zest
• 6 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 6 tablespoons (3 oz/90 g) superfine (caster) sugar

Instructions

1. 1

   Prepare the Flaky Pie Pastry and refrigerate to chill as directed. Roll out the dough, line a 9-inch (23-cm) pie dish or pan (page 162), and prebake fully (page 163).

2. 2

   Position a rack in the middle of the oven, and preheat to 350°F (180°C).

3. 3

   To make the lemon filling, in a small bowl, combine the cornstarch and 1/2 cup (4 fl oz/125 ml) of the water and stir until the cornstarch dissolves. In a saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and the remaining 1 cup (8 fl oz/250 ml) water until well blended. Whisk in the cornstarch mixture and bring to a boil over medium heat while whisking constantly, about 8 minutes. Boil for 1 minute until the mixture thickens and looks clear. Remove from the heat and stir in the lemon zest. Using a rubber spatula, scrape the filling into a medium bowl and place plastic wrap directly on the surface of the filling to keep it hot and to prevent a skin from forming.

4. 4

   To make the meringue, in a large bowl, combine the egg whites and cream of tartar. Using a stand mixer fitted with a whip attachment or a hand mixer, beat on medium speed until the whites begin to thicken. Increase the speed to medium-high and beat just until soft peaks form. Slowly add the superfine sugar and continue to beat until stiff, shiny peaks form (page 27).

5. 5

   Remove the plastic wrap from the hot lemon filling and pour it into the prebaked crust. Using the rubber spatula, distribute the meringue evenly over the filling, mounding it toward the center and spreading it to the edge to seal the crust. Use the back of a spoon to form peaks and swirls on the meringue. Bake until the meringue is lightly browned, 12-17 minutes. Transfer to a wire rack and let cool for 1 hour. Place in an airtight container and refrigerate until cold, at least 5 hours or for up to overnight. Serve cold.