Name: Mile-High Lemon Meringue Pie
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 8 to 10 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1 tablespoon sugar; 1/2 teaspoon salt; 2 tablespoons cold vegetable shortening; 6 tablespoons cold unsalted butter, cut into small pieces; 1 teaspoon apple cider vinegar; 3 to 4 tablespoons ice water; 4 large egg yolks; 1 1/4 cups sugar; 5 tablespoons cornstarch; 1/2 teaspoon salt; 1 1/2 cups water; 1 tablespoon finely grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons); 3 tablespoons unsalted butter; 5 large egg whites; 1/2 teaspoon cream of tartar; 1/2 cup sugar

Directions

Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough — if it’s too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

Photograph by Ryan Liebe

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Mile-High Lemon Meringue Pie

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