Lemon Meringue Pie

Preheat the oven to 350°F (180°C).

On a floured surface, roll the pie crust to about ⅛ inch (3 mm) thick and line a 9-inch (23 cm) pie pan with it. Crimp the edges and dock the bottom with a fork.

Line the crust with parchment paper and fill with pie weights (or dried beans). Bake for 15-20 minutes or until the edges are lightly golden. Carefully remove the pie weights and parchment and brush the crust with your egg wash. Continue baking for another 10-15 minutes, until the crust is dry and golden brown. Let cool completely.If you want more information check out my article on How to Blind Bake a Pie Crust.

In a large heat-proof bowl combine the egg whites, sugar and cream of tartar. Place the bowl over a bain marie on medium low and heat the egg white mixture until the sugar dissolves and it is warm to the touch, about 3 minutes.

Carefully transfer the mixture to the bowl of a stand mixer fitted with a whisk attachment and whip on high speed for 5-7 minutes until stiff peaks form.

Fill the pie crust with lemon curd all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!

Toast the meringue with a kitchen torch or brown it in a 400°F (200°C) oven for about 5-8 minutes. (It can burn easily so watch carefully and remove as soon as its nicely browned). Serve immediately!