Lemon Meringue Pie (Diner)

In a large mixing bowl, combine 180g all-purpose flour, 12g granulated sugar, and 1g fine sea salt. Cut in 113g cold cubed butter with a pastry cutter until the mixture forms coarse, pea-sized crumbs. Drizzle in 3-4 tablespoons ice water, 1 tablespoon at a time, mixing gently until the dough just clumps together when squeezed. Form dough into a 4-inch flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes. Roll chilled dough to a 12-inch circle on a lightly floured surface, press firmly into a 9-inch metal pie plate, crimp the edges decoratively, line the crust with parchment paper, and fill with ceramic pie weights or dried beans. Bake on the middle rack at 190°C (375°F) for 15 minutes, carefully lift out the parchment and weights, then bake for 5 additional minutes until the crust is pale golden and fully set. Remove from oven and set aside to cool for 10 minutes.

In a 2-quart heavy-bottomed saucepan, whisk together 200g granulated sugar, 43g cornstarch, 0.5g fine sea salt, and 240ml filtered water until completely smooth with no lumps. Place the pan over medium heat, stirring constantly with a heatproof silicone spatula, for 6-8 minutes until the mixture thickens to a smooth pudding consistency and comes to a slow, rolling boil. Once boiling, cook for exactly 1 full minute while stirring, then remove the pan from direct heat.

In a small heatproof bowl, whisk 6 large egg yolks until completely smooth. Slowly pour 120ml (½ cup) of the hot cornstarch base into the yolks while whisking nonstop to temper the eggs and prevent curdling. Pour the warmed yolk mixture back into the saucepan with the remaining base, stirring to combine. Return the pan to medium-low heat, cook for 2 full minutes while stirring constantly, until the curd is thick and glossy. Remove from heat, stir in 57g cold butter, 180ml fresh lemon juice, and 2 tablespoons lemon zest until butter is fully melted and curd is smooth. Pour the warm lemon curd directly into the slightly cooled pre-baked pie crust, spreading into an even layer.

Ensure your stand mixer bowl and whisk attachment are completely free of grease, soap residue, or egg yolk, as any fat will prevent the meringue from forming proper peaks. Add 6 room-temperature egg whites and 0.8g cream of tartar to the bowl. Beat on medium speed (speed 4 on a standard stand mixer) for 2 minutes until soft, droopy peaks form when the whisk is lifted. Gradually add 100g granulated sugar, 1 tablespoon at a time, while beating on medium-high speed (speed 8) for 4-5 minutes, until stiff, upright glossy peaks form and no gritty sugar texture remains when you rub a small amount of meringue between your fingers. Fold in 2.5ml vanilla extract gently.

Working quickly while the lemon curd is still warm, dollop large spoonfuls of meringue onto the curd, starting at the very edge of the crust and working your way to the center of the pie. Press the meringue firmly against the crimped crust edge to create a complete seal, which prevents meringue shrinking or weeping during baking. Use the back of a spoon to create tall, swirled decorative peaks across the entire surface of the meringue, making sure no lemon curd is visible underneath.

Place the assembled pie on the middle rack of an oven preheated to 175°C (350°F). Bake for 12-15 minutes, rotating the pie 180 degrees halfway through the bake time, until the meringue peaks are evenly toasted to a light golden-amber color. Watch closely during the last 3 minutes of baking to avoid burning the delicate meringue tips. Do not overbake, as this will cause liquid to leak from the meringue (called weeping).

Remove the baked pie from the oven and set it on a wire cooling rack at room temperature for 1 full hour, positioned away from cold drafts. Transfer the uncovered pie to the refrigerator to chill for a minimum of 3 hours (4-6 hours is ideal) until the lemon curd is completely firm and set. Do not cover the pie while chilling, as trapped condensation will make the meringue soggy. Serve chilled in clean, even slices.