Step 1

Flaky Butter Pie Crust

Step 2

Preheat oven to 400°F. 

Step 3

Mix all dry ingredients in a food processor. 

Step 4

Then, add cubed butter and lemon zest, and pulse briefly a few times to just mix them in.

Step 5

Lastly, add ice water, a tablespoon at a time, pulsing between each one, until it all sticks together.

Step 6

Remove dough, roll into a ball, wrap in plastic wrap, and chill in the fridge for up to an hour.

Step 7

Roll out the dough on a lightly floured surface and press into greased pie pan. 

Step 8

On top of the crust, place a sheet of parchment and fill with weights (ceramic weights, dried beans, rice, etc).

Step 9

Blind bake at 400°F for 20 to 25 minutes, until the edges are just starting to lightly brown. Once it’s finished baking and cooled slightly, simply spoon out your pie weights and remove the parchment paper.

Step 10

Lemon Filling

Step 11

Reduce oven temperature to 350°F.

Step 12

Whisk the egg yolks and set aside.

Step 13

In a small pan, whisk together remaining ingredients over medium heat. After a few minutes, it will begin to bubble and thicken.

Step 14

Remove from heat.

Step 15

Spoon out a tablespoon at a time and add it to the egg yolks, while whisking the yolks constantly. This will temper the egg yolks. Do this about five or six times until the egg mixture is smooth.

Step 16

Return the pan to low-medium heat. While whisking continuously, slowly pour the egg mixture into the pan.

Step 17

Heat for a few more minutes, until the mixture thickens significantly and it starts to bubble.

Step 18

Remove from heat.

Step 19

Meringue

Step 20

Using a Kitchen

Step 21

Aid stand mixer with whisk attachment, whisk together egg whites and cream of tartar until soft peaks, about four minutes.

Step 22

Then, add sugar and vanilla extract and whisk again for about two minutes, or until glossy firm peaks.

Step 23

Putting it all together

Step 24

Pour the warm lemon filling into the pie crust.

Step 25

Next, add a thick layer of meringue on top of the warm filling and spread it all the way out to the crust.

Step 26

Bake at 350° for 15 minutes or until the tips of the meringue are browned.

Step 27

Cool on the counter for 1 hour, then refrigerate for 4 hours before serving. Enjoy!