Lemon Meringue Pie Recipe

Make your pie dough. Toss butter with flour, sugar and salt.

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Drizzle in ice water and toss and knead until you have a dough.

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Wrap in clingfilm and chill for at least 2 hours or overnight!

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Roll out dough and place into your pie plate. Crimp the edges.

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Line the dough with foil and then fill with pie weights. Bake for 20 minutes, take out the weights and bake for another 10

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In a pan, whisk together water, lemon juice, lemon zest, cornstarch, salt and sugar until it becomes thick.

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Scoop out 1 cup of this hot mixture and pour into your egg yolks. Pour this yolk mixture into the lemon mixture then add butter.

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Pour your thickened lemon curd into your prebaked pie dough.

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Boil sugar and water until it reaches 236 degrees.

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Whisk your egg whites until you have medium peaks, then slowly pour in that hot sugar syrup.

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Carefully pile the meringue on top of the hot lemon curd. Bake for 8-10 minutes until toasted.

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Let cool and then chill for 3 hours.

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