Lemon Meringue Pie: Reloaded
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INGREDIENTS
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110 grams (8 tablespoons) unsalted butter, sliced into very thin pats
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150 grams all-purpose flour
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1/2 teaspoon kosher salt
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1/4 cup ice water
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70 grams egg yolk (4 large) (reserve whites for meringue)
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280 grams sugar (1 1/3 cups)
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50 grams cornstarch (1/3 cup)
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1 1/2 cups water
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1/4 teaspoon kosher salt
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45 grams unsalted butter (3 tablespoons)
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1/2 cup lemon juice
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1 tablespoon finely grated lemon zest
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165 grams egg white (1 egg white plus the 4 reserved from the filling)
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150 grams sugar (3/4 cup)
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1/2 teaspoon cream of tartar
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1/4 teaspoon kosher salt
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Food processor
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2 metal pie pans
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Rolling pin
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Cooling rack
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Half-sheet baking pan
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Stand mixer with whisk attachment
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Instant read thermometer
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