Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp fine sea salt
  • 0.5 cup (113g) unsalted butter, cubed and ice-cold
  • 4 tbsp ice water
  • 1 large egg white (for moisture barrier)
  • 1.5 cups (300g) granulated sugar
  • 6 tbsp (45g) cornstarch
  • 1.5 cups (355ml) water
  • 0.5 cup (120ml) fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 4 large egg yolks
  • 2 tbsp (28g) unsalted butter
  • 4 large egg whites, room temperature
  • 0.5 tsp cream of tartar
  • 0.5 cup (100g) superfine sugar
  • 1 tsp cornstarch dissolved in 1 tbsp water

Instructions:

  1. Combine flour and salt; cut in cold butter until pea-sized crumbs form. Add ice water 1 tablespoon at a time until dough holds. Wrap and chill for 30 minutes.
  2. Roll out dough and fit into a 9-inch pie dish. Line with parchment and weights. Bake at 375°F (190°C) for 15 minutes.
  3. Remove weights, brush bottom with egg white, and bake 5 more minutes to seal the crust.
  4. In a saucepan, whisk sugar, cornstarch, water, lemon juice, and zest. Cook over medium heat, stirring constantly, until thickened and bubbling.
  5. Temper the egg yolks by slowly whisking in a small amount of the hot lemon mixture, then return all to the pan. Cook for 2 minutes. Stir in 2 tbsp butter.
  6. Beat 4 egg whites with cream of tartar until soft peaks form. Gradually add superfine sugar and the cornstarch slurry, beating until stiff, glossy peaks form.
  7. Pour hot filling into the crust. Immediately spread meringue over the filling, sealing the edges to the crust. Bake at 350°F (175°C) for 10-15 minutes until golden brown.
  8. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.