Step 1: Prepare and Blind Bake the Crust.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out your pie dough into a 13-inch circle.

Carefully transfer the rolled-out dough to your 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.

Tuck the edges of the crust under to be even with the edge of the pie plate. Crimp the edges as desired.

Place the prepared crust in the refrigerator for 60 minutes (or freezer for 30 minutes). This chilling step is crucial.

Line the inside of the chilled crust with parchment paper. Fill with baking weights or dried beans.

Bake for 16 to 18 minutes. The edges of the crust should be very lightly golden.

Remove the pie weights and parchment paper. Brush the crust all over with heavy cream. Prick the bottom with a fork 6-8 times.

Return the crust to the oven and bake for another 12 to 14 minutes. It should be golden brown all over.

Let the baked crust cool to room temperature before adding the filling. This is essential to prevent a soggy crust.

Step 2: Make the Lemon Filling.

In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. This creates the dry base for the filling.

Gradually stir in 1 1/2 cups of cold water until smooth. It’s important to use cold water to prevent lumps from forming.

Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. The mixture will thicken as it heats.

Boil for 1 minute, stirring constantly. This ensures that the cornstarch is fully cooked.

Remove the saucepan from the heat.

Step 3: Temper the Egg Yolks.

Whisk the egg yolks in a small bowl. This prepares them for tempering.

While whisking constantly, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. This is called tempering.

Tempering prevents the egg yolks from scrambling when added to the hot mixture. It’s a crucial step.

Step 4: Combine and Cook the Filling.

Gradually stir the tempered egg yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Whisk to combine.

Return the saucepan to medium heat and cook, stirring constantly, until a thermometer reads 160°F to 180°F (71°C to 82°C). This ensures that the filling is properly cooked.

Remove from the heat and immediately stir in the butter, lemon juice, and lemon zest. Stir until the butter is completely melted.

Step 5: Chill the Filling.

Pour the hot lemon filling into the cooled pie crust. Smooth the top with a spatula.

Let the filling cool for 15 minutes at room temperature. This allows it to cool slightly before refrigerating.

Press a piece of plastic wrap directly onto the surface of the filling. This prevents a skin from forming.

Chill the pie in the refrigerator for at least 2 hours. This allows the filling to set completely.

Step 6: Make the Meringue.

Place a medium saucepan filled with 1 inch of water over medium heat and bring to a simmer. This creates a double boiler.

In the bowl of a stand mixer, whisk together the egg whites, vanilla extract, sugar, salt, and cream of tartar.

Place the mixing bowl over the simmering water. Make sure the bottom of the bowl doesn’t touch the water.

Continue to whisk, scraping the sides of the bowl frequently with a rubber spatula, until the sugar has dissolved into the egg whites, 3 to 5 minutes.

To test if the sugar is dissolved, rub some of the mixture between your fingers. You shouldn’t feel any sugar granules.

If using a thermometer, the temperature should read around 160°F (71°C). This ensures that the egg whites are safe to eat.

Step 7: Whip the Meringue.

Transfer the bowl to a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 4 to 5 minutes.

The meringue should be glossy and hold a medium-stiff peak. This means the peak will curl slightly at the tip.

Step 8: Assemble and Toast the Meringue.

Dollop the meringue over the top of the chilled pie, completely covering the lemon filling. This seals in the filling.

Swirl the meringue with the back of a spoon or a spatula to create decorative swoops and swirls. This adds visual appeal.

Toast the meringue with a kitchen torch, if desired. Or, place the pie under a broiler (about 8 inches from the heat source) for about 1 minute, until lightly toasted. Watch closely to prevent burning.

Step 9: Cool and Serve.

Let the pie cool completely to room temperature before serving. This allows the meringue to set. Enjoy!