LEMON MERINGUE PIE

The Test Kitchen’s take on this indulgent diner dessert—with its fluffy meringue and ultra-
flaky crust—is a brilliant mix of sweet and tart. Let the pie rest for the full five hours before
slicing it so the filling will be completely set and the wedges will look beautiful.

HANDS-ON TIME
40 minutes
TOTAL TIME
7 hours
MAKES
10 to 12 servings

INGREDIENTS:

Pastry:

• 1½ cups all-purpose flour
• ¼ tsp salt
• ¼ cup cold butter, cubed
• ¼ cup cold vegetable shortening or lard, cubed
• 1 egg yolk
• 1 tsp lemon juice
• ice water (approx)

Lemon Filling:

• 1¼ cups granulated sugar
• 6 tbsp cornstarch
• ½ tsp salt
• 4 egg yolks, lightly beaten
• 1 tbsp grated lemon zest
• ½ cup lemon juice
• 3 tbsp butter, cubed

Meringue:

• 5 egg whites
• ¼ tsp cream of tartar
• ⅓ cup instant dissolving (fruit/berry) sugar

DIRECTIONS:

Pastry:

1. Whisk flour with salt in a bowl.
2. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces.
3. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make ⅓ cup.
4. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary until ragged dough forms.
5. Shape into a disc; wrap and refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
6. On lightly floured surface, roll out pastry to ⅛-inch (3 mm) thickness.
7. Fit into 9-inch (23 cm) pie plate.
8. Trim edge to leave 1-inch (2.5 cm) overhang; fold overhang under pastry at the rim and flute edge.
9. Line with foil; fill with pie weights or dried beans.
10. Bake on bottom rack in 400°F (200°C) oven for 15 minutes.
11. Remove weights and foil; using fork, prick pastry all over.
12. Bake until golden, 10 to 12 minutes.
13. Let cool in pan on rack.

Lemon Filling:

1. While pie shell is cooling, in a heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
2. Whisk in 2 cups water.
3. Bring to boil over medium-high heat, whisking constantly.
4. Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes.
5. Remove from heat.
6. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan.
7. Cook over medium heat, whisking constantly, for 2 minutes.
8. Remove from heat; whisk in lemon zest, lemon juice, and butter until butter is melted.
9. Scrape into bowl; let cool for 30 minutes.
10. Scrape into pie shell; smooth top.

Meringue:

1. In a bowl, beat egg whites with cream of tartar until soft peaks form.
2. Beat in sugar, 1 tbsp at a time, until stiff peaks form.
3. Starting at the edge and using a spatula, spread some of the meringue around the outer edge of the filling, sealing meringue to crust.
4. Pipe remaining meringue evenly over remaining filling. (Or, using a spoon, spread meringue over remaining filling, making peaks with the back of the spoon.)

TO FINISH:

1. Bake in 400°F (200°C) oven until meringue is golden, 5 to 6 minutes.
2. Let cool in pan on rack until completely set, about