Cooking Instructions
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Step 1
In a large bowl mix together the
All-Purpose Flour (165 g)
,
Granulated Sugar (8 g)
, and
Kosher Salt (10 g)
. With a pastry cutter, two knives, or your hands cut the
Unsalted Butter (225 g)
into the flour until it resembles coarse crumbs. Add the
Water (45 mL)
one tablespoon at a time until the dough comes together but is not sticky.
Step 2
Transfer the dough onto a lightly floured work surface and form into a disk. Dust the top with flour and roll the dough out to 1⁄8” thickness and approximately 12” around.
Step 3
Put the dough in your pie dish with the dough going over the edge, then crimp or pinch around the pie lip. Refrigerate for 30 minutes.
Step 4
Preheat the oven to 375 degrees F (190 degrees C).
Step 5
Remove the dough from the fridge and lightly prick the shell with a fork and line with foil or parchment and fill with pie weights or dried beans.
Step 6
Bake for 10 minutes, then remove the weights. Bake for an additional 10-15 minutes or until light golden brown.
Step 7
In a small saucepan on medium-low, whisk the
Corn Starch (15 g)
into the
Just Jan’s® Meyer Lemon Curd (2 jars)
and heat the mixture. Don’t allow the mixture to boil.
Step 8
While the pie crust is still warm pour the lemon curd into the crust.
Step 9
In a large clean, dry bowl, beat the
Egg Whites (5)
,
Cream of Tartar (9 g)
,
Vanilla Extract (2 mL)
, and
Kosher Salt (2 g)
. Once the mixture gets soft peaks, spoon the
Granulated Sugar (100 g)
into the egg whites one tablespoon at a time. Beat until stiff peaks form.
Step 10
Spread the meringue over the pie and using a spatula or spoon, make little peaks all around the pie.
Step 11
Reduce the temperature of the oven to 350 degrees F (180 degrees C) and bake the pie for 15 minutes until the meringue is golden.
Step 12
Allow the pie to cool for 2 hours, then refrigerate for another 2 hours before cutting into it.
