In a large bowl mix together the
All-Purpose Flour (1 1/3 cups)
Granulated Sugar (1/2 Tbsp)
Kosher Salt (1/2 Tbsp)
. With a pastry cutter, two knives, or your hands cut the
Unsalted Butter (1 cup)
into the flour until it resembles coarse crumbs. Add the
Water (3 Tbsp)
one tablespoon at a time until the dough comes together but is not sticky.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
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.
Bake for 10 minutes, then remove the weights. Bake for an additional 10-15 minutes or until light golden brown.
In a small saucepan on medium-low, whisk the
Corn Starch (2 Tbsp)
Just Jan’s® Meyer Lemon Curd (2 jars)
and heat the mixture. Don’t allow the mixture to boil.
While the pie crust is still warm pour the lemon curd into the crust.
In a large clean, dry bowl, beat the
Egg Whites (5)
Cream of Tartar (1 Tbsp)
Vanilla Extract (1/2 tsp)
Kosher Salt (1/4 tsp)
. Once the mixture gets soft peaks, spoon the
Granulated Sugar (1/2 cup)
into the egg whites one tablespoon at a time. Beat until stiff peaks form.
Spread the meringue over the pie and using a spatula or spoon, make little peaks all around the pie.
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.
Allow the pie to cool for 2 hours, then refrigerate for another 2 hours before cutting into it.