LEMON MERINGUE PIE
This decadent pie with a creamy filling and citrusy crust is an absolute dream. Try it with Meyer lemons if you have them!
Makes 1 (9-inch) pie
CRUST
1¼ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons cold unsalted butter, cubed
3 to 4 tablespoons whole buttermilk, chilled
FILLING
1½ cups sugar
½ cup cornstarch
¼ teaspoon kosher salt
1½ cups water
2 teaspoons lemon zest
½ cup fresh lemon juice
4 large yolks
3 tablespoons unsalted butter
TOPPING
1 cup sugar
4 large whites, room temperature
¼ teaspoon kosher salt
½ teaspoon vanilla extract
1. Preheat oven to 425°.
For crust: In a medium bowl, stir together flour, salt, and sugar. Using 2 forks or a pastry blender, cut in butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured
