Yield: 1 (9-inch/23 cm) pie, serves 6-8
Ingredients:
Graham cracker crust
- 1 ½ cups (350 ml) graham cracker crumbs
- 3 tablespoons (45 ml) brown sugar
- 1 teaspoon (5 ml) lemon zest
- ¼ teaspoon (1.25 ml) salt
- 1/3 cup (80 ml) unsalted butter, melted
Lemon curd filling
- 1 ¼ cups (300 ml) sugar, divided
- 1/3 cup (80 ml) cornstarch
- 1/8 teaspoon (.75 ml) salt
- 4 egg yolks
- 1 tablespoon (15 ml) lemon zest
- 1 2/3 cups (400 ml) water
- 1/3 cup (80 ml) lemon juice
- 2 tablespoons (30 ml) butter
Meringue
- 4 egg whites
- ½ cup (120 ml) caster sugar
- ¼ teaspoon (1.25 ml) cream of tartar
- ½ teaspoon (2.5 ml) vanilla
Method:
Let’s get baking! Preheat oven to 350 F (175 C).
To make the crust, mix together graham cracker crumbs, brown sugar, lemon zest, and salt.
Add melted butter and mix well.
Pour into a 9-inch (23 cm) pie plate, and firmly press mixture on the bottom and up the sides.
Bake for 20 minutes.
Let cool.
To make the filling, whisk together ¼ cup (60 ml) sugar, cornstarch, salt, egg yolks, and lemon zest in a bowl until smooth. Set aside.
Bring water and 1 cup (240 ml) of sugar to a boil in a saucepan, stirring.
Once sugar has dissolved, pour into egg mixture slowly in a thin stream, whisking constantly.
Once combined, return mixture to the saucepan and whisk over medium heat until it thickens.
Take it off the heat.
Stir in lemon juice and butter until the butter melts completely.
Pour into cooked pie shell and let cool in the refrigerator until set.
To make the meringue, whisk egg whites until frothy.
Slowly add sugar and cream of tartar and beat until soft peaks form.
Add vanilla.
Continue beating until stiff peaks form – be careful not to overbeat.
To finish, preheat oven to 350 F (175 C).
Spread meringue over top of cooled pie filling, making sure to reach the edges of the crust.
Bake for 12-15 minutes or until golden brown.
Let cool completely to set.
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