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1
For crust combine flour, sugar and salt.
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2
Cut in chilled butter until a rough crumbly texture and little bits of butter are still visible.
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3
In a small bowl whisk egg and lemon juice.
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4
Pour all at once into flour mixture and combine just until dough comes together.
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5
Shape dough into a disc and chill for at least one hour.
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6
Preheat oven to 400F degrees.
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7
On a lightly floured surface, roll out dough to just less than 1/4 inch thick.
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8
Sprinkle a 9-inch pie shell with flour and line with dough.
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9
Tuck in rough edges and crimp (pinch) with your fingers.
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10
Put pie shell in freezer just for 10 minutes to rest and firm up.
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11
Once chilled line pastry with aluminum foil (and have foil hang over crust edges to protect it) and weigh down with pie weights, dried beans or raw rice.
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12
Bake for 10 minutes, then reduce oven temperature to 375F degrees and bake 15 minutes more.
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13
Remove aluminum foil and weights and bake 10 minutes more, to dry out center of the shell.
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14
Cool completely before filling.
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15
For filling whisk sugar, water and cornstarch in a heavy-bottomed saucepot.
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16
Whisk in egg yolks and salt and cook over low heat for five minutes, whisking constantly.
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17
Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about five more minutes.
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18
Remove from heat and strain.
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19
Stir in lemon zest, lemon juice and butter until butter dissolves.
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20
Pour immediately into cooled pie shell and let cool 15 minutes.
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21
Chill completely before finishing with meringue, about four hours.
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22
For meringue preheat oven to 350F degrees.
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23
Whip egg whites with cream of tartar until foamy.
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24
While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak (the meringue stands upright when whisk is lifted).
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25
Whisk in cornstarch and drop dollops over chilled lemon filling.
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26
Use sweeping motions with your spatula to create swirls and peaks that look so enticing once browned.
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27
Bake pie for 10 minutes, just until meringue browns lightly.
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28
Let pie cool or chill until ready to slice.
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29
Pastry Chef Anna Olson
