Lemon Meringue Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) pie pan or line it with parchment.

Combine rye breadcrumbs, flour, sugar and salt in a medium bowl and whisk to distribute evenly.

Cut cold butter into the breadcrumb mixture using a pastry cutter, two knives, or your fingertips until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Add cold water and toss briefly until mixture holds together when pressed. If too dry, add up to 1 more teaspoon cold water.

Press the mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan to form a compact crust about 1/4–1/2 inch thick. Use the bottom of a measuring cup for even compaction.

Dock the crust lightly with a fork in several spots. Bake on the center oven rack for 12–15 minutes, or until edges are lightly golden and fragrant. Remove and cool slightly on a wire rack for 10 minutes. Reduce oven to 325°F (160°C) for finishing if desired.

In a medium heatproof bowl, whisk together whole eggs, egg yolks, granulated sugar, cornstarch and salt until smooth and pale.

Stir in lemon juice and lemon zest until combined.

Set up a double boiler: bring an inch of water to simmer in a saucepan. Place the bowl over (not touching) the simmering water. Cook the lemon mixture, whisking constantly, until it thickens and registers 170–175°F (77–79°C) or coats the back of a spoon, about 8–12 minutes. Be careful not to scramble the eggs — keep the heat low and whisk continuously.

Remove from heat and immediately whisk in butter, one piece at a time, until fully incorporated and the curd is glossy and smooth.

Taste and adjust: if too tart, stir in an additional tablespoon sugar; if too sweet, a few drops more lemon juice. Strain the curd through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg and the zest if you want a very smooth texture.

Pour the hot lemon curd into the pre-baked rye crust, smoothing the top with a spatula. Cover the surface of the curd with plastic wrap (touching the curd) and let sit at room temperature for 20 minutes, then chill in the refrigerator for at least 1 hour to firm up before meringue.

When the curd is chilled and set, preheat the oven to 350°F (175°C) if it was lowered earlier.

In a very clean, dry mixing bowl, combine room-temperature egg whites and cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form.

Gradually add the 1/2 cup granulated sugar, about 1 tablespoon at a time, while continuing to beat. After all sugar is added, increase speed to high and beat until stiff, glossy peaks form and sugar is dissolved (rub a little between fingers to check—should not feel grainy), about 2–3 minutes.

Beat in vanilla extract on low speed for 5–10 seconds to combine.

Remove the plastic wrap from the chilled lemon curd. Immediately spoon or pipe the meringue over the curd, making sure to seal the meringue to the crust edge to prevent shrinking. Create peaks or swirls with a spatula for texture.

Bake the pie on the center rack for 8–12 minutes, or until the meringue is golden brown on the peaks. For a deeper toasted finish, you can briefly use a kitchen torch to brown the very tips carefully.

Remove the pie from the oven and cool on a wire rack for 1 hour, then chill in the refrigerator for at least 2 hours (or overnight) before slicing to allow the curd and meringue to set fully.

Just before serving, optionally sprinkle the top with the reserved 1/2 tsp lemon zest for garnish. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.