Mile-High Lemon Meringue Pie

By Tatyana's Everyday Food · 180 min

Ingredients

Instructions

1. Make the all-butter pie crust: pulse the very cold cubed butter, flour and salt in a food processor until fine crumbs form.
2. With the processor running, slowly add the cold water until a dough ball forms. Shape into a disk, wrap in plastic and chill at least 1 hour.
3. Preheat the oven to 425°F (218°C). Roll the chilled dough a few inches larger than the pie tin, press it gently into the tin, and trim the excess.
4. Line the crust with parchment, fill with pie weights or dried beans, and blind bake for about 30 minutes, until golden brown.
5. While the crust bakes, whisk the eggs, egg yolks and sugar in a large bowl for 4 to 5 minutes, until thick, pale and ribbon off the whisk.
6. Pour into a medium stainless-steel saucepan, add the lemon juice and cook over medium heat, stirring constantly with a spatula, for about 5 minutes until thickened.
7. Off the heat, whisk in the butter and vanilla until the butter has melted. Cool the curd for at least 20 minutes.
8. Reduce the oven to 375°F (190°C). Spread the curd evenly into the baked crust and bake for another 15 minutes, then chill for at least 2 hours.
9. Meringue: whisk the egg whites on high speed until soft peaks form. In a small saucepan, combine the sugar and water, clip on a candy thermometer and cook over medium heat without stirring until it reaches 240°F (115°C), about 5 to 6 minutes after it starts to boil.
10. With the mixer on medium speed, pour the hot syrup in a slow, steady stream into the whites, keeping the whisk out of the syrup stream.
11. Add the cream of tartar, lemon juice and vanilla, then whisk on high for 8 to 10 minutes, until cooled to room temperature and glossy peaks form.
12. Spoon the meringue in large dollops onto the chilled pie and shape into a tall mountain. Caramelise the top with a kitchen torch if you like.
13. Refrigerate overnight for best results, and slice with an extra-long knife.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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