Lemon Meringue Pie

Roll out crust to a large 13-inch (approximately) circle and transfer to a pie dish. Trim and crimp edges, then dock bottom with a fork. Freeze for 30 minutes. Meanwhile, preheat oven to 425°F.

Fill pie with greased foil and pie weights (I use rice and beans) all the way to the top. Bake for 20 minutes. Remove weight and bake for 5-10 minutes more until it looks dried out and edges are lightly browned. If any crust puffs up, press it back down with a spoon while the crust is hot.

Set aside while you prepare the filling, or make up to 2 days in advance (store covered with plastic wrap at room temperature).

Add 1 cup granulated sugar and ¼ cup cornstarch to a saucepan and whisk to combine, then stir in 1 ¼ cup water, and finally whisk in the 5 large egg yolks very well until smooth. Bring to a boil over medium-high heat, stirring constantly.

Once it reaches a boil, reduce heat to medium and switch to stirring with a spatula to get all the sides and bottom of pan. Simmer for about 5 minutes, until thickened. Mixture will thicken abruptly and unevenly at first, but will come together as you stir.

Remove from heat and stir in 3 tablespoons salted butter till melted. Pour through a mesh strainer into a bowl, using your spatula to push it through and scrape off the bottom of the strainer. Stir in 1 tablespoon lemon zest and ½ cup freshly squeezed lemon juice.

Pour immediately into crust and chill in the fridge at least 4 hours (overnight is great) and up to 2 days before serving.

(Do this the day you plan to serve the pie for best results.) Add 1 cup granulated sugar, 5 large egg whites, ¼ teaspoon cream of tartar and Pinch of salt to the bowl of a stand mixer and set over a small pot of simmering water.

Cook mixture, whisking often, until 160°F and no granules of the sugar can be felt with your fingers (which means they’re fully melted). This may take up to 8-10 minutes.

Transfer bowl to stand mixer and beat with whisk attachment on medium high speed. Add the 1 teaspoon vanilla extract while mixer is running. Continue to beat until meringue reaches stiff peaks (meaning it holds its shaped when the whisk attachment is flipped over, the peak doesn't fold on top of itself).

Spread meringue on top of the chilled pie, spreading it all the way to the edges and swirling it nicely with a spoon. Toast with kitchen blow torch or under the broiler for 1-3 minutes until toasted. Watch it closely so it doesn’t burn!

Serve pie immediately or within 6 hours, chill in the fridge if not serving right away.