The Easiest Lemon Meringue Pie

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A detailed demonstration of how to craft a scratch-made lemon meringue pie, from the buttery pastry crust to the stabilized Italian meringue topping.

• stand mixer with whisk attachment
• kitchen torch
• 9-inch pie pan
• parchment paper
• pie weights
• digital thermometer

1. 1
   Combine crust ingredients, cut in butter, add water, shape into disk, and chill for 1 hour. 0:10
2. 2
   Roll out dough, drape into pie pan, crimp edges, and freeze for 1 hour. 0:39
3. 3
   Blind-bake crust at 375°F for 18-20 minutes with parchment and weights. 2:17
4. 4
   Whisk egg wash ingredients, remove pie weights, brush crust, and bake until golden. 3:22
5. 5
   Combine sugar, starch, and salt in a pan, whisk in lemon juice and water, and heat until thickened. 3:53
6. 6
   Temper half the hot mixture into egg yolks, then return all to the pan and whisk. 4:11
7. 7
   Stir in butter off-heat until melted, then pour filling into the baked crust. 5:10
8. 8
   Cook meringue sugar syrup to 240°F. 5:27
9. 9
   Whip egg whites with vanilla and cream of tartar to soft peaks.
10. 10
    Stream hot syrup into meringue and whip until glossy and stable.
11. 11
    Spread thin layer of meringue on hot filling, then pile remaining on top.
12. 12
    Bake in oven to set, then torch to toast.

• Toast with a kitchen torch
• Allow to set at room temperature for 3 hours before slicing

• 0:10 Preparation of the homemade pastry crust, including chilling and blind-baking with pie weights.
• 3:41 Cooking the lemon curd filling, including tempering the egg yolks with the hot sugar-starch-juice mixture.
• 5:27 Whipping an Italian meringue using a sugar syrup heated to 240°F for stability.
• Assembling the pie and using a kitchen torch to toast the meringue topping.