Ingredients
Scale
- 1 ¼ cups (163g) all-purpose flour (divided)
- ½ teaspoon salt
- ½ cup (112g) unsalted butter (cold, cut into ½ inch cubes)
- 2-4 tablespoons ice water
- 5 large egg yolks
- 1 ¼ cups water
- 1 ¼ cups (259g) sugar
- 5 tablespoons (40g) cornstarch
- ¼ teaspoon salt
- ¾ cup fresh lemon juice (3-4 large lemons)
- 1 tablespoon lemon zest (2-3 large lemons)
- 2 tablespoon butter
- 5 large egg whites (room temperature)
- ¾ teaspoon cream of tartar
- ½ cup (104g) sugar
- 1 tablespoon cornstarch
- Pinch of salt
Instructions
- In a food processor, pulse ¾ cup of flour with salt a few times.
- Add cubed butter and process until crumbly, around 15 seconds.
- Mix in the remaining flour and pulse until sandy; no large pieces should remain.
- Transfer mixture to a bowl, add 2 tablespoons of ice water, and fold together until it holds.
- Shape into a disc, wrap in plastic, and refrigerate for at least an hour.
- Roll out the pie crust between two parchment sheets, shaping it in a 9-inch dish.
- Dock the crust with a fork to prevent bubbling and refrigerate for 2-3 hours.
- Preheat oven to 350°F (180°C), line the crust with parchment, and fill with weights.
- Bake for 20-25 minutes until edges brown; remove weights and bake for another 5 minutes.
- Set the crust aside to cool before preparing the filling.
Notes
For extra flavor, consider adding a pinch of lemon zest to the crust mixture.
Make sure the butter is very cold for the best texture in the crust.
The pie can be stored in the refrigerator for a few days, but it’s best enjoyed fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.