Lemon Meringue Pie

Steps

1. 1

   Prepare the shell. Roll the pastry into a 12-inch circle about 1/8 inch thick and fit it gently into a 9-inch pie pan.

2. 2

   Trim the pastry edge so it extends about 1/2 inch beyond the rim. Fold the edge under, then crimp or pinch it into a decorative border.

3. 3

   Prick the bottom of the pastry shell all over with a fork. Freeze the shell for 20 to 30 minutes.

   Start 30-minute timer
4. 4

   Prepare the filling. Grate the lemon zest into a small noncorrodable bowl.

5. 5

   Strain the lemon juice into the bowl, then press as much lemon pulp as possible through the strainer into the bowl.

6. 6

   In a heavy, noncorrodable saucepan, beat the eggs, egg yolks, and the first 6 tablespoons of sugar until just mixed.

7. 7

   Stir the lemon juice and pulp into the egg mixture.

8. 8

   Stir in the six tablespoons of butter, using the salted and unsalted butter cut into pieces.

9. 9

   Cook the filling over low to medium heat, stirring constantly, until it comes together and thickens enough to coat a spoon.

10. 10

    Remove the filling from the heat and let it stand for 5 minutes. Whisk briefly until smooth; strain it through a sieve if you prefer a completely smooth filling. Set aside.

    Start 5-minute timer
11. 11

    Heat the oven to 375°F (190 °C). Line the frozen shell with aluminum foil, fill it with beans or pie weights, and bake for 20 minutes, or until the crust looks set and dry.

    Start 20-minute timer
12. 12

    Remove the pie weights and foil. Reduce the oven temperature to 350°F (180 °C) and continue baking until the shell is golden brown, about 12 to 15 minutes. Set it aside to cool slightly, but leave the oven on.

    Start 15-minute timer
13. 13

    Spread the prepared lemon filling in the shell. Bake for 10 to 15 minutes, or until the filling is just set.

    Start 15-minute timer
14. 14

    Remove the pie from the oven and increase the oven temperature to 375°F (190 °C).

15. 15

    Make the meringue. Beat the room-temperature egg whites until frothy.

16. 16

    Add the cream of tartar and continue beating until rounded peaks form.

17. 17

    Beat in the remaining 6 tablespoons of sugar and the vanilla extract.

18. 18

    Spread the meringue over the lemon filling, making sure it reaches the edges of the crust to form a seal.

19. 19

    Swirl a decorative design into the meringue with a knife or spatula. Bake at 375°F (190 °C) for about 10 minutes, or until the meringue is lightly browned.

    Start 10-minute timer
20. 20

    Allow the pie to cool completely for 1 to 2 hours. Do not refrigerate.

    Start 2-hour timer