MILE-HIGH LEMON MERINGUE PIE
Makes 1 (9-inch) pie
Our towering and elegant Mile-High Lemon Meringue Pie takes the classic pie to new heights—literally. Packed with lively lemon flavor, our silky lemon curd filling sits atop a flaky, buttery piecrust sturdy enough to contain it all. A light browning of the meringue with a kitchen torch is the golden finishing touch to this silky favorite.
Pie Dough (recipe follows)
1¼ cups (250 grams) granulated sugar
¼ cup (32 grams) cornstarch
5 large egg yolks (93 grams), room temperature
1 large egg (50 grams), room temperature
1 tablespoon (5 grams) packed lemon zest
⅔ cup (160 grams) fresh lemon juice
⅓ cup (80 grams) water
1 teaspoon (3 grams) kosher salt
5 tablespoons (70 grams) unsalted butter, cubed and softened
Swiss Meringue (recipe follows)
1. Preheat oven to 425°F (220°C).
2. On a lightly floured surface, roll Pie Dough into a 12-inch circle (about ⅛-inch thickness), rotating dough as needed to prevent sticking. Gently transfer to a 9-inch pie plate, pressing into bottom and up sides, and trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Dock bottom of dough with a fork, and freeze for 15 minutes.
3. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
4. Bake until edges are golden brown, 15 to 17 minutes. Remove parchment and weights, and bake until bottom of crust is dry and golden, 5 to 7 minutes more. Let cool completely.
In a medium saucepan, whisk together sugar and cornstarch. Add egg yolks and egg, and whisk vigorously until combined. Whisk in
