Lemon Meringue Pie

15 Ingredients

• ½ cup cornstarch
• 1½ plus ⅓ cups water
• 4 extra-large eggs, separated
• ½ cup freshly squeezed lemon juice
• 2 cups granulated sugar
• 1¼ tsps salt
• 3 Tbsps unsalted butter
• 2 tsps finely grated lemon zest
• Distilled white vinegar, for wiping the bowl
• 1 Tbsp crystal sugar (optional)
• 2 cups all-purpose flour, plus more for flouring your work surface
• ¾ cup vegetable shortening (such as Crisco)
• 1 Tbsp sugar
• 1 tsp fine sea salt
• 7 Tbsps ice-cold water (see recipe step 1)

Preparation

1. 1. Put the cornstarch and ⅓ cup water in a small bowl and stir them together. Put the egg yolks and lemon juice in another bowl and whisk them together. Put 1½ cups of the sugar, 1 teaspoon of the salt, and 1½ cups water in a small, heavy saucepan and set it over medium-high heat.
2. 2. Bring to a boil, then whisk in the cornstarch mixture.
3. 3. Continue to whisk until the mixture becomes thick and clear, then whisk in the lemon-yolk mixture.
4. 4. Continue to whisk until the mixture boils and thickens, about 3 minutes. Remove the pan from the heat and whisk in the butter and lemon zest.
5. 5. Set aside. Clean the bowl of a stand mixer fitted with the whip attachment with vinegar.
6. 6. (You can also use a hand mixer) Add the egg whites and teaspoon salt and start whipping on low speed.
7. 7. Once the mixture becomes frothy, add the remaining ó cup sugar and continue to whip until stiff peaks form, gradually increasing the speed to high, about 5 minutes.
8. 8. If you add the sugar too early, it slows the peaks’ formation. Preheat the oven to 325°F. Transfer the lemon filling to the pie crust.
9. 9. Spread half the meringue over the top with a spatula. Transfer the rest of the meringue into a pastry bag fitted with the #7 star tip or French tip and pipe the meringue on top. If using, sprinkle the crystal sugar over the meringue. Put the pie on a baking tray and finish in the oven just until the meringue is singed, about 12 minutes. Remove the pie from the oven and let cool. Serve at once, or cover loosely with plastic wrap and refrigerate for up to 3 days. PIE CRUST: Put the flour, shortening, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
10. 10. Paddle at the lowest speed just until the mixture holds together, about 30 seconds.
11. 11. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning) Add 6 tablespoons water, and paddle until absorbed, about 30 seconds. If the dough seems dry or fails to come together, add the last tablespoon of water. Transfer the dough to a piece of plastic wrap and refrigerate for 30 to 60 minutes. Lightly flour your work surface, and roll out the dough in a circle about 14 inches in diameter and about ¼ inch thick.
12. 12. Roll it up onto the rolling pin, and transfer to a 9-inch pie pan, unspooling it over the top.
13. 13. Tap the pan gently on the work surface and the dough will fall into place.
14. 14. Put your hands at the 2 o’clock and 10 o’clock positions on the side of the pan, and rotate the pan from just under the lip to cause the excess dough to fall away. (If molded in an aluminum pie pan, the dough can be wrapped in plastic and frozen for up to 2 months.
15. 15. Let thaw to room temperature before filling and baking) Note: If you are making this in the summer, use 6 tablespoons water to account for increased humidity affecting the moisture content of the flour..