Lemony Lemon Meringue Pie

We’re sure this is the lemoniest lemon meringue pie you’ll ever taste. Lemon extract, as well as fresh lemon, adds zestiness to the filling, and a fluffy meringue top provides the finishing touch. For best results, make the filling and meringue, and assemble the pie the day you plan to serve it (so start early!). You can also bake the pastry up to 3 days ahead

MAKES: one 9-inch pie; 8 to 10 servings

PREP TIME: 40 minutes

CHILLING TIME: 4 hours, 30 minutes

COOKING TIME: about 1 hour, 35 minutes

COOLING TIME: 1 hour

INGREDIENTS:

• ½ BATCH OF PERFECT PASTRY

• LEMON FILLING
  • 1 ¼ cups granulated sugar
  • ⅓ cup cornstarch
  • ¼ tsp fine sea salt
  • ½ cup whole milk
  • ⅓ cup water
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • ½ tsp lemon extract
  • ¾ cup freshly squeezed lemon juice (about 4 lemons)
  • 3 Tbsp cold unsalted butter
  • 1 Tbsp finely grated lemon zest (1 to 2 lemons)

• LEMON MERINGUE
  • 4 large egg whites
  • 1 tsp freshly squeezed lemon juice
  • Pinch of fine sea salt
  • 6 Tbsp instant-dissolving sugar

INSTRUCTIONS:

MAKING THE PASTRY

1. On a lightly floured work surface, roll out the pastry and line a 9-inch pie dish. Refrigerate for at least 30 minutes.
2. When ready to bake, preheat the oven to 375ºF.
3. Bake the pie crust blind. Let cool completely but leave the oven on.

MAKING THE LEMON FILLING

4. Whisk together the sugar, cornstarch, and salt in a medium, heavy-bottomed saucepan until well combined.

5. In a small bowl, stir together the milk and water. Gradually whisk the milk mixture into the sugar mixture, continuing to whisk until no lumps remain.
6. Cook over medium heat, stirring constantly, until the mixture begins to thicken and boil. Boil, stirring constantly, for 1 minute. Remove from the heat.
7. In a medium bowl, whisk together the egg yolks and the vanilla and lemon extracts.
8. Gradually whisk the hot milk mixture into the egg yolk mixture, a little at a time, whisking constantly. Whisk in the lemon juice.
9. Strain the milk-egg mixture through a fine-mesh sieve back into the saucepan. Cook over medium heat, stirring constantly, until the mixture begins to simmer. Cook, stirring constantly, 1 minute.
10. Remove from the heat. Whisk in the butter and lemon zest. Pour the hot filling into the prepared pie crust. Set aside.

Making the Lemon Meringue: 11. In a large bowl and using an electric mixer on medium speed, beat the egg whites, lemon juice, and salt until foamy and white.

12. Beat in the sugar, about 1 tablespoonful at a time. Continue beating until the egg whites are glossy and stiff peaks form, about 5 minutes. Do not overbeat.
13. Spoon the meringue over the hot filling, spreading the meringue right to the edges of the pie crust.
14. Bake until the meringue is light golden brown, 10 to 12 minutes.
15. Let the pie cool completely on a wire rack, about 1 hour. Refrigerate for 4 hours before slicing.

BAKING DAY SECRET:

For the best-ever lemon meringue pie, spread the meringue over the hot filling and make sure the meringue touches the pastry edges all the way around the pie. This prevents the meringue from shrinking