Lemon meringue pie


° Homemade Pie Dough *
° 5 egg yolk
° 1 and 1/3 cup (320 ml) of water
° 1 cup (200g) granulated sugar
° 1/3 cup (38g) cornstarch
° 1/4 tsp salt
° 1/2 cup (120 ml) fresh lemon juice
° 1 tablespoon lemon zest
° 2 tsp (28 g) unsalted butter
° 5 egg whites
° 1/2 teaspoon cream of tartar
° 1/2 cup (100g) granulated sugar
° 1/8 tsp salt


1. Pie Crust: I like to make sure my pie crust is prepped before I start making lemon meringue pie. I always make the pie crust the night before as it needs to chill in the fridge for at least 2 hours before rolling out and blind baking (next step).
2. Preheat the oven to 375°F (190°C) and set the oven rack to the lowest position. Partially blind bake your pie crust in a 9-inch pie pan. (Follow blind baking instructions through step 9.) Tip: You can start the lemon meringue pie filling steps while your crust is blind baking. But preparing the filling is time sensitive, as you'll be tempering the egg yolks, so if multitasking isn't your thing, just wait until your crust is blind baked before you start the filling. 

Enjoy !