World's Biggest Lemon Meringue Pie
A towering lemon meringue pie with a buttery crust, tangy lemon curd, and billowy toasted meringue.
Equipment
Ingredients
Crust
all-purpose flour
250 g
unsalted butter (cold)
125 g
granulated sugar
25 g
egg yolk
1 piece
cold water
45 ml
Lemon Filling
lemon
4 piece
granulated sugar
200 g
cornstarch
60 g
water
360 ml
unsalted butter
30 g
egg yolk
4 piece
Meringue Topping
egg white
4 piece
granulated sugar
200 g
cream of tartar
1 g
Instructions
Prepare the pie crust
Mix flour, sugar, and cold butter to form a dough, add egg yolk and water, then chill.
Roll and bake the crust
Roll out the chilled dough, line a large pie dish, and blind bake until golden.
Make the lemon filling
Cook lemon juice, zest, sugar, cornstarch, and water until thickened, then temper in egg yolks and butter.
Fill the pie and cool
Pour the hot lemon curd into the baked crust and let it set until firm.
Whip the meringue
Beat egg whites with cream of tartar until foamy, then gradually add sugar until stiff glossy peaks form.
Top and brown the meringue
Pile meringue over the cooled filling, sealing to the crust edges, then bake until golden peaks appear.
Original recipe
Storage
Store covered in the refrigerator; meringue may weep slightly over time
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