Lemon Meringue Pie
- 3 large egg yolks, at room temperature
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1/8 teaspoon iodized salt
- 1 tablespoon salted butter
- 5 large egg whites
- 3/4 cup sugar
- 1/4 teaspoon vanilla extract
Preheat the oven to 400 degrees F.
For the pie crust: In a large bowl, combine the flour and salt. Using a pastry cutter or your fingers, cut the shortening into the flour until the shortening forms pea-sized pieces. Stir in the ice water and lightly knead until the dough comes together. Form into a ball.
Roll out the dough and transfer to a 10-inch pie plate. Prick the bottom with a fork and pinch the sides for a decorative edge. Bake until golden brown, about 15 minutes. Transfer to a wire rack to cool. Lower the temperature of the oven to 350 degrees F.
For the pie filling: Whisk the egg yolks in a bowl and set aside. In a medium saucepan set over medium heat, combine the sugar, cornstarch, lemon juice, salt and 1 1/4 cups warm water. Bring the mixture to a boil and cook for 1 minute. Remove from the heat and gradually add the hot mixture, a little at a time, to the egg yolks, stirring constantly. Return the egg mixture to the saucepan, and cook over low heat, stirring constantly until slightly thickened, about 2 minutes. Remove from the heat and stir in the butter. Pour the mixture into the pie shell. Set aside and make the meringue.
For the meringue: Place the egg whites, sugar and vanilla in a bowl and beat with a hand mixer on high speed until stiff peaks form, about 2 minutes. Spread the meringue over the lemon filling, covering up to the edges. Using a knife or fork, dab the meringue, pulling upwards to form small decorative peaks. Bake until the meringue is golden brown, 10 to 12 minutes. Cool the pie on a wire rack. Make sure the pie is cooled completely before slicing.