Photo by Ted + Chelsea Cavanaugh, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski If baking both crusts, turn oven dial back up to 400° and let oven preheat repeat with remaining crust. Bake crust until evenly deep golden brown all over, 10–15 minutes. Remove from oven reduce oven temperature to 300°. Bake until edges are lightly golden and bottom is opaque (carefully lift parchment to check when ready, the crust will not stick to parchment), 30–35 minutes. Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Place a rack in middle of oven preheat oven to 400°. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month). Repeat process with remaining dough and another pie plate. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly in plastic wrap if chilling longer than 1 hour). Fold overhang under and crimp as desired. Trim overhang to an even 1" (there will be some excess). Unfurl into dish, then lift edges and allow dough to slump down into dish. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie plate. Dust surface with flour, then dust top of dough with flour. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. Step 3įlatten 1 portion of dough into an 8"-diameter disk. Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Drizzle ⅔ cup ice-cold water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Add 1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces, and, using your fingers, smash each piece into a thin disk. Morton kosher salt, and 2⅔ cups (333 g) all-purpose flour in a medium bowl.
While a broiler will work, this recipe is an excellent excuse to buy a kitchen torch. When medium-stiff peaks form, transfer the fluffy garnish to a piping bag for the dotted look pictured, or just pile and swirl it on top of the pie and singe it to finish. The egg whites will also be fine in the fridge for a few days wait until you’re ready to serve to make the meringue topping. The lemon curd filling will need to chill in the prebaked pie shell for at least 2 hours before serving, but it will hold for up to 3 days. You can easily break up the work over a few days if you’d like.
Swiss vegetable peeler skin#
Otherwise, peel the yellow skin of the lemon, avoiding the bitter white pith, with a vegetable peeler, then place the strips of lemon zest in a blender or food processor with the water listed in the directions, and blitz until puréed before whisking it into the egg and cornstarch mixture. If you don’t have a rasp-style grater (or yours is dull), this is a good time to buy one. You can reduce the amounts by half, but why not make the second disk and pop it into the freezer? It will hold for up to 3 months use it to make another dessert (say, chocolate pudding pie) down the line.įor bold flavor, the pie filling gets the zest of 4 whole lemons. Note: This recipe makes enough pie dough for two single-crust pies. It starts with an exceptionally flaky pie crust, which comes from the technique of quartering your assembled pie dough and stacking the quadrants before rolling them out (a kind of low-key lamination). Familiar yet refreshing-and you get to set the whole thing on fire (almost). The towering concoction is impressive but not austere. Developed to rival Thanksgiving turkey as Star for the Day, our best lemon meringue pie recipe is a showstopper any time of year.
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