Classic Lemon Meringue Pie

Name: Classic Lemon Meringue Pie
Yield: 1 pie
Ingredients: 163 g All-Purpose Flour; 0.5 tsp Table salt; 67 g Vegetable oil; 43 g Milk; 298 g Granulated sugar; 43 g Cornstarch; 340 g Water; 3 each Egg yolks; 43 g Butter; 1 fruit Lemon zest; 113 g Lemon juice; 0.5 tsp Vanilla Extract; 3 each Egg whites; 0.25 tsp Cream of tartar; 67 g Granulated sugar; 1 tsp Vanilla Extract

Bright lemon curd beneath a golden meringue.

50 minutes1 pie

Ingredients

Ingredients for1 pie
Ingredient	Amount
Crust
All-Purpose Flour	163 g
Table salt	0.5 tsp
Vegetable oil	67 g
MilkCold.	43 g
Filling
Granulated sugar	298 g
Cornstarch	43 g
WaterCold.	340 g
Egg yolksLarge.	3 each
Butter	43 g
Lemon zest	1 fruit
Lemon juice	113 g
Vanilla Extract	0.5 tsp
Meringue
Egg whitesLarge.	3 each
Cream of tartar	0.25 tsp
Granulated sugar	67 g
Vanilla Extract	1 tsp

Method

1
Prepare and roll the crust into a 23cm dish; prick and bake at 220°C/425°F for 12–15 minutes. Lower the oven to 205°C/400°F.
2
Cook filling sugar, cornstarch and water until boiling; cook 1 minute. Temper in yolks, return to the pan and boil 1 minute. Add butter, lemon and vanilla.
3
Fill the crust while hot. Beat whites with cream of tartar, gradually adding sugar until stiff, and spread to the crust edges.
4
Bake 8–10 minutes until golden. Cool before slicing.