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Ingredients
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Sable Cookie
Lemon Filling
Meringue
Method
In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add vanilla extract and mix well. Gradually add flour and salt, mixing until just combined.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place on a baking sheet. Bake for 10-12 minutes or until lightly golden. Let cool completely.
Prepare the Lemon Filling
Cook the Filling
In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Finish the Filling
Remove from heat and stir in butter until melted. Pour the filling into the cooled sable cookie crust and let it set in the refrigerator for at least 2 hours.
Prepare the Meringue
Whip the Egg Whites
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form.
Top the Pie
Spread the meringue over the cooled lemon filling, making sure to seal the edges. Use a kitchen torch to lightly brown the meringue, then serve immediately.