Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (113g) Unsalted butter, chilled and cubed
  • 0.5 tsp Fine sea salt
  • 4 tbsp (60ml) Ice-cold water
  • 1.5 cups (300g) Granulated sugar
  • 0.33 cup (40g) Cornstarch
  • 1.5 cups (355ml) Water
  • 0.5 cup (120ml) Freshly squeezed lemon juice
  • 1 tbsp Lemon zest, finely grated
  • 5 Large egg yolks
  • 2 tbsp (28g) Unsalted butter
  • 5 Large egg whites, room temperature
  • 0.5 tsp Cream of tartar
  • 0.5 cup (100g) Granulated sugar
  • 0.5 tsp Vanilla extract

Instructions:

  1. Pulse ingredients. Combine 1.5 cups flour, 0.5 cup butter, and salt in a processor until it looks like coarse crumbs. Add ice water 1 tablespoon at a time until dough clumps.
  2. Chill dough. Wrap and refrigerate for 30 minutes. Note: This relaxes the gluten.
  3. Blind bake. Roll out, fit to a 9 inch pan, and bake at 400°F for 15 minutes until pale gold and set.
  4. Whisk thickeners. Mix 1.5 cups sugar, cornstarch, water, and lemon juice in a saucepan until no lumps remain.
  5. Boil mixture. Cook over medium heat, whisking constantly until thick and translucent.
  6. Temper yolks. Whisk a ladle of hot liquid into the 5 yolks, then pour back into the pan.
  7. Finish curd. Cook for 2 more minutes, then stir in 2 tbsp butter and zest until silky and glossy.
  8. Whip whites. Beat 5 whites with cream of tartar until soft, floppy peaks form.
  9. Add sugar. Slowly rain in 0.5 cup sugar while beating until peaks stand straight and shine.
  10. Assemble and bake. Spread hot meringue over hot filling, sealing the edges, and bake at 350°F (180°C) for 10 minutes until tips are bronzed.