Our towering and stylish Mile-Excessive Lemon Meringue Pie takes the basic pie to new heights—actually. Filled with energetic lemon taste, our silky lemon curd filling sits atop a flaky, buttery piecrust sturdy sufficient to include all of it. A light-weight browning of the meringue with a kitchen torch is the golden of completion to this silky favourite.
Mile-Excessive Lemon Meringue Pie
Makes 1 (9-inch) pie
Pie Dough – Makes 1 (9-inch) crust
- ¾ teaspoon (2.25 grams) kosher salt
- 1½ cups (188 grams) all-purpose flour
- ½ cup (113 grams) chilly unsalted butter, minimize into ½-inch cubes
- ⅓ cup (80 grams) ice water, plus extra as wanted
Filling
- 1¼ cups (250 grams) granulated sugar
- ¼ cup (32 grams) cornstarch
- 5 giant egg yolks, (93 grams), room temperature
- 1 giant egg (50 grams), room temperature
- 1 tablespoon (5 grams) packed lemon zest
- ⅔ cup (160 grams) recent lemon juice
- ⅓ cup (80 grams) water
- 1 teaspoon (3 grams) kosher salt
- 5 tablespoons (70 grams) unsalted butter, cubed and softened
Swiss Meringue – Makes about 5 cups
- 5 giant egg whites, (150 grams), room temperature
- 1 cup (200 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ teaspoon (1 gram) cream of tartar
- ¾ teaspoon (3 grams) vanilla extract
Pie Dough
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Within the work bowl of a meals processor, pulse flour and salt till mixed. Add chilly butter, and pulse till combination is crumbly and butter is pea-size. With processor operating, add ⅓ cup (80 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination could seem crumbly. It ought to be moist and maintain collectively when pinched. Add extra ice water if wanted.)
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Prove dough, and press right into a flat disk. Wrap tightly in plastic wrap. Refrigerate for no less than 1 hour or as much as 2 days. Past 2 days, dough will be frozen for as much as 3 months. If utilizing dough from frozen, let thaw in fridge in a single day.
Pie and Filling
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Preheat oven to 425°F (220°C).
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On a flippantly floured floor, roll Pie Dough right into a 12-inch circle (about ⅛-inch thickness), rotating dough as wanted to stop sticking. Gently switch to a 9-inch pie plate, urgent into backside and up sides, and trim extra dough to ½ inch past fringe of plate. Fold edges beneath, and crimp as desired. Dock backside of dough with a fork, and freeze for quarter-hour.
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High dough with a bit of parchment paper, letting ends lengthen over edges of plate. Add pie weights.
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Bake till edges are golden brown, 15 to 17 minutes. Take away parchment and weights, and bake till backside of crust is dry and golden, 5 to 7 minutes extra. Let cool fully.
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In a medium saucepan, whisk collectively sugar and cornstarch. Add egg yolks and egg, and whisk vigorously till mixed. Whisk in lemon zest and juice, ⅓ cup (80 grams) water, and salt till fully mixed and no clumps stay. Warmth over medium-low warmth, whisking always, till combination begins to bubble and thicken, about 7 minutes; prepare dinner for two minutes. Take away from warmth, and pressure by way of a fine-mesh sieve right into a heatproof bowl. Add butter, and stir till butter is totally included.
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Pour filling into cooled ready crust. Cowl with plastic wrap, urgent wrap immediately onto floor of filling to stop a pores and skin from forming. Refrigerate till fully cooled, no less than 1 hour.
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Take away plastic wrap from cooled filling; prime with Swiss Meringue as desired. Utilizing a handheld kitchen torch, rigorously brown meringue as desired. Finest served identical day.
Swiss Meringue
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Within the prime of a double boiler, whisk collectively egg whites, sugar, salt, and cream of tartar. Cook dinner over simmering water, stirring sometimes, till sugar dissolves and an instant-read thermometer registers 160°F (170°C), about 7 minutes.
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Switch combination to the bowl of a stand mixer. Utilizing the whisk attachment, beat at excessive velocity till tripled in quantity and stiff peaks kind, 3 to 4 minutes. Beat in vanilla. Use instantly.
