+homemade pie crust*
° 5 large egg yolks (use meringue whites below)
° 1 and 1/3 cup water (320 ml)
° 1 cup (200 g) granulated sugar
° 1/3 cup (38 g) cornstarch
° 1/4 teaspoon salt
° 1/2 cup (120 ml) fresh lemon juice
° 1 tablespoon lemon peel
° 2 tablespoons (28 g) unsalted butter, softened to room temperature
° 5 large egg whites
° 1/2 teaspoon cream of tartar
° 1/2 cup (100 g) granulated sugar
° 1/8 teaspoon salt
* instructions :
1. Pie Crust: I like to make sure you have the pie dough ready before I start making the lemon meringue pie. I always make pie dough the night before because it needs to chill in the fridge for at least 2 hours before rolling out and blind baking (next step).
2. Preheat the oven to 375°F (190°C) and set the oven rack to the lowest setting. Partially blind Bake pie crust in a 9-inch pie plate. (Follow the blind baking instructions through step 9.) Tip: You can begin with the lemon meringue filling steps while the crust is blind baking. But making the filling is time sensitive because you’ll be thinning out the yolk, so if multitasking isn’t your thing, just wait for the crust to blindly finish baking before starting the stuffing.