Lemon Meringue Pie

Crust – Preheat oven to 425°F. Roll out the dough to a 12‑inch circle, fit it into a pie tin, fold and crimp the edges, then chill the crust.

Crust – Line the chilled crust with parchment paper and foil, add pie weights (such as dried beans), and bake for 20 minutes.

Crust – Remove the parchment, foil, and weights, then bake uncovered for an additional 15‑20 minutes until the crust is golden and dry; let it cool completely.

Filling – In a bowl, whisk together the five egg yolks.

Filling – In a medium saucepan combine 6 tbsp cornstarch, 1.25 cup granulated sugar, and 0.25 tsp salt; whisk well.

Filling – Add 2 tbsp lemon zest, 0.75 cup lemon juice, and 1.25 cup water; whisk until the zest and juice are fully incorporated.

Filling – Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes.

Filling – Temper the hot mixture by slowly whisking about 1 cup of it into the beaten egg yolks, then return everything to the pot and continue cooking until the curd reaches a thick, ribbon‑like consistency.

Filling – Remove from heat and stir in 4 tbsp cubed butter until fully melted; optionally sieve the curd for extra smoothness.

Filling – Pour the warm lemon curd into the cooled crust, smooth the top, and refrigerate for at least 4 hours, up to 24 hours.

Meringue – Preheat oven to 350°F.

Meringue – In a stand‑mixer bowl fitted with a whisk attachment, combine the 4 egg whites and 0.25 tsp cream of tartar; start on low speed then increase to medium‑high.

Meringue – When the whites become foamy, gradually add 0.5 cup superfine sugar, a little at a time, beating until stiff, glossy peaks form, about 5‑7 minutes.

Meringue – Spread the meringue over the chilled lemon curd, making sure it seals the edges of the crust.

Meringue – Bake for 15‑20 minutes, until the meringue is lightly golden.

Serve – Allow the pie to cool slightly, then slice and enjoy.